Ingredients

For the Steak

• 2 boneless beef steaks (ribeye or sirloin)

• Salt and black pepper, to taste

• 2 tbsp olive oil

• 1 tbsp butter 🧈

For the Garlic Cream Sauce

• 1 tbsp butter 🧈

• 4 garlic cloves, minced 🧄

• 1 cup heavy cream 🥛

• ½ cup beef broth 🍖

• 1 tsp Dijon mustard

• ¼ cup grated Parmesan cheese 🧀

• Salt and black pepper, to taste

• Fresh parsley, chopped (for garnish) 🌿

Instructions

1. Prepare the Steaks

1. Pat the steaks dry with paper towels. Season both sides generously with salt and black pepper.

2. Heat the olive oil in a large skillet over medium-high heat.

3. Add the steaks and sear for 3–4 minutes per side for medium-rare, or cook to your preferred doneness.

4. Add 1 tbsp butter to the pan during the last minute of cooking and spoon the melted butter over the steaks for extra flavor.

5. Remove steaks from the skillet, cover lightly with foil, and let them rest while you prepare the sauce.

2. Make the Garlic Cream Sauce

1. In the same skillet, reduce the heat to medium and add 1 tbsp butter.

2. Add the minced garlic and sauté for 30–45 seconds until fragrant (avoid browning).

3. Pour in the heavy cream and beef broth, stirring to combine.

4. Add Dijon mustard and Parmesan cheese. Stir continuously until the sauce thickens, about 3–5 minutes.

5. Season with salt and black pepper to taste.

3. Serve

• Return the steaks to the skillet or drizzle the garlic cream sauce over them on the plate.

• Garnish with freshly chopped parsley.

• Serve with mashed potatoes, roasted vegetables, steamed greens, or rice.