Garlic Beef Steaks & Sauce (Print Version)
# Ingredients:
→ For the Garlic Steaks
01 -
2–4 beef steaks (sirloin, ribeye, or flank)
02 -
2 tablespoons olive oil
03 -
3 cloves garlic, minced
04 -
Salt & black pepper, to taste
05 -
1 tablespoon butter (for basting)
06 -
Fresh thyme or rosemary (optional, for extra flavor)
→ For the Mushroom Sauce
07 -
1 tablespoon butter
08 -
1 tablespoon olive oil
09 -
1½ cups mushrooms, sliced (white or cremini)
10 -
2 garlic cloves, minced
11 -
½ cup beef broth
12 -
½ cup heavy cream or cooking cream
13 -
¼ cup grated Parmesan (optional, for richness)
14 -
Salt & pepper, to taste
15 -
Fresh parsley, for garnish
# Instructions:
01 -
Pat steaks dry and season generously with salt and pepper on both sides. Heat olive oil in a large skillet over medium-high heat. Sear steaks for about 3–5 minutes per side (depending on thickness and desired doneness). In the last minute of cooking, add butter and minced garlic. Spoon the garlic butter over the steaks as they finish. Remove from skillet, cover loosely with foil, and let rest.
02 -
In the same skillet, lower the heat and add butter and olive oil. Add sliced mushrooms and cook until browned (about 5–7 minutes). Add garlic and sauté for 1 more minute. Pour in beef broth, scraping up the browned bits from the bottom. Simmer for 2–3 minutes. Add cream, Parmesan (if using), and stir until smooth and thickened (3–5 minutes). Season with salt and pepper to taste.
03 -
Plate the steaks and spoon generous amounts of the creamy mushroom sauce over the top. Garnish with fresh parsley or thyme, and serve with mashed potatoes, buttered rice, or steamed vegetables.
# Notes:
01 -
For extra garlic flavor, rub the steaks with crushed garlic before searing.
02 -
Make it a one-pan meal by adding baby spinach or sautéed green beans to the mushroom sauce.
03 -
Don’t overcook the steaks—medium-rare (130–135°F) or medium (140°F) is ideal for tenderness.