Prep Time

• Prep: 10 minutes
• Cook: 15 minutes
• Total: 25 minutes

Servings: 2

Ingredients

For the Steaks

• 2 ribeye or filet mignon steaks (8 oz/225 g each)
• 1 tablespoon olive oil
• 1 teaspoon kosher salt
• ½ teaspoon black pepper
• 1 teaspoon garlic powder (optional)

For the Creamy Garlic Butter Sauce

• 2 tablespoons unsalted butter
• 5 garlic cloves, minced
• 1 teaspoon Dijon mustard
• ½ cup heavy cream
• ¼ cup beef broth
• ¼ cup grated Parmesan cheese
• 1 teaspoon Worcestershire sauce
• ½ teaspoon crushed red pepper flakes (optional)
• 2 tablespoons chopped fresh parsley

Instructions

1. Prepare the Steak

• Remove steaks from the refrigerator 30 minutes before cooking.
• Pat dry with paper towels.
• Season generously with salt, pepper, and garlic powder.

2. Sear

• Heat a cast-iron skillet over high heat.
• Add olive oil.
• Sear steaks:
  • Rare: 2–3 minutes per side
  • Medium-rare: 3–4 minutes per side
  • Medium: 4–5 minutes per side
• Remove and rest under foil.

3. Make the Sauce

• Lower heat to medium.
• Melt butter.
• Add garlic and cook 30–45 seconds.
• Stir in Dijon and Worcestershire.
• Add beef broth and reduce for 2 minutes.
• Stir in heavy cream.
• Add Parmesan and whisk until smooth.
• Simmer 2–3 minutes until thickened.
• Stir in parsley.

4. Finish

• Return steaks to the pan for 1 minute.
• Spoon sauce over the steaks.
• Garnish with extra parsley.

Serving Suggestions

• Garlic mashed potatoes
• Roasted asparagus
• Buttered green beans
• Rice pilaf
• Crusty bread

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Nutrition Information (Approximate Per Serving)

• Calories: 760
• Protein: 48 g
• Fat: 58 g
• Saturated Fat: 27 g
• Carbohydrates: 6 g
• Fiber: 0 g
• Sugar: 2 g
• Sodium: 760 mg
• Cholesterol: 185 mg

Values vary depending on the cut of steak and ingredient brands.

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Allergen Information

This recipe contains:

• Milk/Dairy (butter, heavy cream, Parmesan)
• Mustard (Dijon mustard)

May contain (depending on brands):

• Soy
• Wheat/Gluten (some Worcestershire sauces and broths)

Nut Information:

• Tree Nuts: None intentionally included.
• Peanuts: None intentionally included.
• This recipe is generally nut-free, but always check labels on broth, cheese, Worcestershire sauce, and seasonings for cross-contact if cooking for someone with a severe nut allergy.

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Q&A

Q: Can I use another cut of steak?
A: Yes. Ribeye, filet mignon, New York strip, sirloin, or strip steak all work well.

Q: Can I make it without cream?
A: Yes. Replace the heavy cream with additional beef broth and finish with an extra tablespoon of butter for a lighter sauce.

Q: How do I know when the steak is done?
A: Use an instant-read thermometer:

• Rare: 120–125°F (49–52°C)
• Medium-rare: 130–135°F (54–57°C)
• Medium: 140–145°F (60–63°C)

Q: Can I prepare the sauce ahead of time?
A: Yes. Refrigerate it for up to 3 days and reheat gently over low heat, adding a splash of cream or broth if needed.

Q: How should leftovers be stored?
A: Store in an airtight container in the refrigerator for up to 3 days. Reheat gently to avoid overcooking the steak.