Description
Steak with Garlic Cream Sauce — perfect for a luxurious breakfast or celebratory morning meal. Makes 2 servings in 30 minutes with 8 simple ingredients.
Ingredients
Scale
- 2 ribeye steaks
- 1 tablespoon olive oil
- Salt and pepper to taste
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1 tablespoon Dijon mustard
- Fresh parsley, chopped (for garnish)
Instructions
- Season both sides of the ribeye steaks generously with salt and pepper.
- In a skillet over medium-high heat, heat the olive oil. Once hot, add the steaks. Cook for 4-5 minutes on each side or until they reach your desired doneness.
- Let the steaks rest for about 5 minutes after cooking.
- In the same skillet, reduce heat to medium and add minced garlic, cooking for about 1 minute until fragrant.
- Stir in the beef broth and scrape the bottom to deglaze. Add heavy cream and Dijon mustard, stirring to combine. Let simmer for a few minutes until the sauce thickens.
- Slice the rested steak against the grain, spoon the garlic cream sauce over the top, and finish with a sprinkle of chopped parsley.
Notes
- Fridge: Store cooked steak and sauce in a shallow airtight container for up to 3 days at or below 40 °F. Keep the sauce in a separate small jar if possible — this prevents the crust from softening and lets you reheat each component to its ideal texture independently.
- Freezer: Wrap individual seared steaks tightly in plastic wrap, then foil, and freeze for up to 2 months. Freeze the garlic cream sauce separately in a silicone ice-cube tray for portioned thawing. Thaw both overnight in the refrigerator before reheating for best results.
- Oven Reheat: Place refrigerated steak on a wire rack over a sheet pan and warm at 250 °F for 12 minutes until the internal temperature reaches 120 °F. Meanwhile, gently warm the sauce in a small saucepan over low heat, whisking to restore its creamy consistency.
- Microwave Reheat: Set sliced steak in a microwave-safe dish, spoon sauce over the top, cover loosely, and heat at 50% power in 30-second intervals for roughly 2 minutes total. The lower power prevents the cream from splitting and keeps the meat from turning rubbery.
- Air Fryer Reheat: Preheat the air fryer to 350 °F. Place the steak in the basket without sauce and reheat for 4 minutes, flipping halfway. Warm the sauce separately on the stovetop. This method restores a crispy exterior that rivals the original sear.
- Prep Time: 10
- Cook Time: 20
- Category: Breakfast
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 sauced
- Calories: 685 calories
- Sugar: 1g
- Sodium: 480mg
- Fat: 56g
- Saturated Fat: 28g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 195mg