Steak Garlic Cream (Printable Version)
# What You'll Need:
→ Steak
01 -
2 tablespoons olive oil
02 -
Freshly ground black pepper, to taste
03 -
Salt, to taste
04 -
2 ribeye steaks
→ Garlic Cream Sauce
05 -
25 grams grated Parmesan cheese (uses microbial rennet)
06 -
2 tablespoons unsalted butter
07 -
1 tablespoon Dijon mustard (make sure it doesn't have wine)
08 -
240 ml heavy cream
09 -
60 ml apple cider vinegar mixed with 60 ml apple juice
10 -
4 cloves garlic, chopped small
→ Garnish
11 -
Handful fresh parsley, chopped up
# Steps to Follow:
01 -
Slice up your rested steaks, lay them out on plates, then pour that creamy garlic sauce all over. Scatter chopped parsley on top and dig in while it's hot.
02 -
Off the heat, toss in the grated Parmesan and give it a good stir so the sauce turns silky.
03 -
Mix in heavy cream, Dijon, then the butter. Let everything cook together for a few minutes so it gets nice and thick.
04 -
Take the vinegar and juice mix and add it in. Use your spoon to scrape up all those tasty browned bits, then let it bubble away for a minute or two.
05 -
In the pan you used for steak, throw in the minced garlic and cook just till you can smell it—about 60 seconds.
06 -
Get olive oil hot in your big pan over medium-high. Sear the steaks a few minutes on each side until they're how you like them. Move steaks off to a plate so they can rest.
07 -
Make sure you pat those steaks dry, then go in heavy with salt and plenty of cracked pepper on both sides.
# Additional Tips:
01 -
Mixing apple cider vinegar and apple juice brings both sweet and tangy flavors to the sauce. It goes really well with creamy and cheesy things.
02 -
Always let your steaks hang out a bit after cooking. That way they come out juicy.