4 beef steaks (sirloin or ribeye)
2 tablespoons olive oil
2 tablespoons butter
Salt and black pepper to taste
For the Creamy Garlic Sauce:
3 garlic cloves, minced
1 cup heavy cream
1/4 cup beef or chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)
OPTIONAL ADDITIONS
Sautéed mushrooms: Add for a deep umami boost
Red pepper flakes: For a touch of heat
Shallots: Finely chopped and sautéed with the garlic for added depth
Grated parmesan: Stir into the sauce for richness
Splash of white wine: Deglaze the pan before adding cream for extra flavor
TIPS FOR SUCCESS
Room temperature steaks: Let steaks sit out for 20–30 minutes before cooking for even searing
Don’t overcrowd the pan: Sear in batches if needed to avoid steaming
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