The Art of Perfect Pan-Seared Steak with Luxurious Creamy Garlic Sauce

Perfect Steak Searing Mastery

Master the technique of achieving restaurant-quality sear and doneness on steaks.

Creamy Sauce Excellence

Learn the skill of creating smooth, flavorful cream sauces without breaking.

Garlic Cooking Perfection

Perfect the method of cooking garlic for maximum flavor without burning.

Pan Deglazing Technique

Master the art of capturing fond flavors to build complex sauce bases.

Temperature Control

Learn optimal heat management for perfect steak doneness and sauce consistency.

Steakhouse Mastery Secrets for Perfect Steak and Creamy Garlic Sauce

Steak Temperature: Use meat thermometer for perfect doneness - internal temperature continues rising during rest.

Pan Heat: Ensure skillet is smoking hot before adding steaks for optimal caramelization.

Resting Time: Let steaks rest 5-10 minutes after cooking to redistribute juices evenly.

Sauce Consistency: If sauce becomes too thick, thin with additional cream or stock.

Garlic Care: Watch garlic carefully to prevent burning, which creates bitter flavors.

Quality Matters: Choose well-marbled steaks for best flavor and tenderness results.

Juicy Pan-Seared Steak with Rich Creamy Garlic Herb Sauce

Name: Juicy Pan-Seared Steak with Rich Creamy Garlic Herb Sauce
Prep time: 15 min
Cook time: 20 min
Total time: 35 min
Yield: 4 steaks
Cuisine: American
Ingredients: For the Perfect Steaks:; 4 ribeye or NY strip steaks (8 oz each); 2 tablespoons olive oil; 2 tablespoons butter; 2 teaspoons coarse salt; 1 teaspoon black pepper; For the Creamy Garlic Sauce:; 6 cloves garlic, minced; 2 tablespoons butter; 1/4 cup white wine; 1 cup heavy cream; 2 tablespoons fresh thyme leaves; For the Herb Enhancement:; 2 tablespoons fresh rosemary, chopped; 2 tablespoons fresh parsley, chopped; 1 tablespoon fresh chives, chopped; 1 bay leaf; For the Flavor Base:; 2 shallots, finely chopped; 1 tablespoon Dijon mustard; 1/2 cup beef stock; 2 tablespoons cognac (optional); For the Seasoning:; 1 teaspoon garlic powder; 1 teaspoon onion powder; 1/2 teaspoon paprika; 1/4 teaspoon cayenne pepper; For the Finishing Touches:; 2 tablespoons cold butter; Coarse sea salt

The ultimate steak dinner featuring perfectly seared, juicy steaks topped with a luxurious creamy garlic herb sauce. This restaurant-quality dish combines tender, flavorful beef cooked to perfection with a rich, velvety sauce infused with roasted garlic, fresh herbs, and cream, creating an unforgettable dining experience that elevates any occasion into a special celebration perfect for date nights, dinner parties, or when you want to treat yourself to steakhouse-quality cuisine at home.

Prep Time

15 Minutes

Cook Time

20 Minutes

Total Time

35 Minutes

Chef

JUE

Ingredients

Custard Cream

For the Perfect Steaks:

4 ribeye or NY strip steaks (8 oz each)

2 tablespoons olive oil

2 tablespoons butter

2 teaspoons coarse salt

1 teaspoon black pepper

For the Creamy Garlic Sauce:

6 cloves garlic, minced

2 tablespoons butter

1/4 cup white wine

1 cup heavy cream

2 tablespoons fresh thyme leaves

For the Herb Enhancement:

2 tablespoons fresh rosemary, chopped

2 tablespoons fresh parsley, chopped

1 tablespoon fresh chives, chopped

1 bay leaf

For the Flavor Base:

2 shallots, finely chopped

1 tablespoon Dijon mustard

1/2 cup beef stock

2 tablespoons cognac (optional)

For the Seasoning:

1 teaspoon garlic powder

1 teaspoon onion powder

1/2 teaspoon paprika

1/4 teaspoon cayenne pepper

For the Finishing Touches:

2 tablespoons cold butter

Coarse sea salt

Freshly cracked black pepper

Lemon wedges for serving

For the Perfect Sear:

High-heat cooking oil

Paper towels

Meat thermometer

For Special Equipment:

Heavy cast iron skillet

Tongs

Instant-read thermometer

Small saucepan

Instructions

Remove steaks from refrigerator 30 minutes before cooking to reach room temperature.

Pat steaks completely dry with paper towels for optimal searing.

Season steaks generously with salt, pepper, and spice blend on both sides.

Heat cast iron skillet over high heat until smoking hot.

Add oil to hot skillet and immediately place steaks in pan.

Sear steaks 3-4 minutes per side without moving for perfect crust.

Add butter and fresh herbs to pan during last minute of cooking.

Baste steaks with herb butter using spoon for added flavor.

Check internal temperature: 125°F rare, 135°F medium-rare, 145°F medium.

Remove steaks to rest on cutting board tented with foil.

Reduce heat to medium and add minced garlic to same skillet.

Sauté garlic 1 minute until fragrant, being careful not to burn.

Add shallots and cook 2 minutes until softened and translucent.

Deglaze pan with white wine, scraping up browned bits.

Add beef stock and simmer until reduced by half.

Stir in heavy cream and bring to gentle simmer.

Add Dijon mustard, fresh thyme, and bay leaf to sauce.

Simmer sauce 5 minutes until thickened to coating consistency.

Remove bay leaf and whisk in cold butter for silky finish.

Season sauce with salt, pepper, and fresh herbs to taste.

Slice steaks against grain and arrange on serving plates.

Generously spoon creamy garlic sauce over sliced steaks.

Garnish with fresh herbs and serve with lemon wedges.

Serve immediately while steaks are hot and sauce is creamy.

Accompany with roasted vegetables or mashed potatoes for complete meal.

Juicy Pan-Seared Steak with Rich Creamy Garlic Herb Sauce

JUE

Essential Ingredients Selection

Creating Your Masterpiece

The Art of Perfect Pan-Seared Steak with Luxurious Creamy Garlic Sauce

Juicy Pan-Seared Steak with Rich Creamy Garlic Herb Sauce

Ingredients

Instructions