Description
This Creamy Garlic Butter Steak is a rich and flavorful dish featuring tender seared steak strips simmered in a creamy garlic butter sauce. Perfect for a hearty dinner, this recipe pairs wonderfully with mashed potatoes, rice, or steamed veggies.
Ingredients
Units
Scale
For the Steak:
- 1 lb (450g) steak (sirloin, ribeye, or flank), sliced into thin strips
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon smoked paprika
For the Garlic Butter Sauce:
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- 1/2 cup (120ml) beef broth
- 1/2 cup (120ml) heavy cream
- 1/4 cup grated Parmesan cheese
- 1 teaspoon Dijon mustard
- 1/2 teaspoon red chili flakes (optional, for spice)
- 1 tablespoon fresh parsley, chopped
- Lemon wedges (for serving)
Instructions
- Season the Steak:
- Season the steak strips with salt, pepper, and smoked paprika.
- Sear the Steak:
- Heat olive oil in a large skillet over medium-high heat. Add the steak strips and sear for 2–3 minutes on each side until browned. Remove from the skillet and set aside.
- Make the Garlic Butter Sauce:
- Reduce the heat to medium and melt the butter in the same skillet. Add the minced garlic and sauté for 30 seconds until fragrant.
- Stir in the beef broth, scraping up any browned bits from the pan. Let it simmer for 2 minutes.
- Add the heavy cream, Parmesan cheese, Dijon mustard, and red chili flakes (if using). Simmer for another 2–3 minutes until the sauce thickens slightly.
- Combine Steak and Sauce:
- Return the seared steak strips to the skillet, tossing them in the sauce to coat. Simmer for 1–2 minutes to heat through.
- Serve:
- Garnish with chopped parsley and serve hot with lemon wedges on the side. Pair with mashed potatoes, rice, or steamed vegetables for a complete meal.
Notes
- Adjust the spice level by adding more or less chili flakes.
- Substitute heavy cream with coconut cream for a dairy-free option.
- Leftovers can be stored in the refrigerator for up to 3 days and reheated gently.
