🛒 Necessary Ingredients
For the Steak
- 🥩 2 thick-cut beef steaks
- 🧂 Salt
- 🌶️ Black pepper
- 🫒 1 tbsp olive oil
- 🧈 2 tbsp butter
For the Creamy Sauce
- 🧄 3 cloves garlic, minced
- 🥛 1 cup heavy cream
- 🥩 ½ cup beef stock
- 🌿 1 tbsp fresh parsley, chopped
- 🌿 1 tsp fresh thyme
- 🧂 Salt & black pepper
For the Potatoes
- 🥔 400 g baby potatoes, halved
- 🫒 1 tbsp olive oil
- 🧂 Salt
- 🌶️ Black pepper
👨🍳 Step-by-Step Recipe
1. Prepare the potatoes 🥔
- 🔪 Cut the baby potatoes in half.
- 🫒 Toss them with olive oil, salt, and black pepper.
- 🔥 Roast at 425°F (220°C) for about 25–30 minutes, turning once, until golden and crispy.
2. Season the steaks 🥩
- Pat the steaks completely dry with paper towels.
- 🧂 Season both sides generously with salt and black pepper.
- Let them sit for a few minutes before cooking.
3. Sear the steaks 🔥
- Heat olive oil in a heavy skillet over medium-high heat.
- 🥩 Place the steaks into the very hot skillet.
- Cook for about 3–4 minutes per side for medium-rare, adjusting the time according to thickness and preferred doneness.
- 🧈 Add butter near the end and spoon the melted butter over the steaks.
- Remove the steaks and let them rest while making the sauce.
4. Make the creamy garlic sauce 🧄🥛
- Lower the heat to medium.
- 🧄 Add the minced garlic to the same skillet and cook briefly until fragrant.
- 🥩 Pour in the beef stock and scrape the browned bits from the bottom of the pan.
- 🥛 Add the heavy cream and stir well.
- 🌿 Add thyme, parsley, salt, and black pepper.
- Simmer gently for 2–4 minutes, until the sauce becomes creamy and slightly thickened. Cream-based pan sauces are commonly finished this way after searing the steak.
5. Finish the steaks 🥩✨
- Return the rested steaks to the creamy sauce.
- 🥄 Spoon the sauce over the steaks.
- Let them warm in the sauce for about 1–2 minutes.
- 🌿 Sprinkle with a little extra fresh parsley.
6. Serve 🍽️
- Place the creamy steak on a large serving plate.
- 🥔 Arrange the crispy roasted potatoes alongside it.
- 🥄 Pour plenty of the creamy garlic-herb sauce around and over the steak.
- 🌿 Finish with a little chopped parsley.
❓ Quick Q&A
Q: What steak works best for this recipe?
🥩 Thick-cut ribeye, sirloin, or beef tenderloin all work well.
Q: How do I keep the steak juicy?
🔥 Sear it in a properly hot skillet and allow it to rest before serving.
Q: Can I make the sauce without alcohol?
✅ Yes. This version uses beef stock instead of Cognac or brandy, so no alcohol is needed.
