Juicy Steak with Creamy Garlic Sauce

Juicy Steak with Creamy Garlic Sauce 🥩 🧄

constituents

• 4 beef steaks( sirloin or ribeye)
• 2 soupspoons olive oil painting
• 2 soupspoons adulation
• swab and black pepper to taste For the Creamy Garlic Sauce
• 3 garlic cloves, diced
• 1 mug heavy cream
• 1/4 mug beef or funk stock
• 1 tablespoon Dijon mustard
• 1/2 tablespoon dried thyme
• swab and pepper to taste
  -Fresh parsley, diced( for trim) Directions

1. Heat olive oil painting and adulation in a skillet over medium-high heat. Season steaks with swab and pepper.
2. Sear steaks for 3- 4 twinkles per side for medium-rare, or cook to your preferred doneness. Remove steaks and set away to rest.
3. In the same skillet, add diced garlic and sauté for 30 seconds until ambrosial.
4. Lower the heat and pour in heavy cream and stock. Stir in Dijon mustard, thyme, swab, and pepper. Let the sauce poach for 3- 4 twinkles until slightly thickened.
5. Return the steaks to the skillet and ladle the sauce over them. Let them warm for 1- 2 twinkles.
6. Serve steaks outgunned with the delicate garlic sauce and trim with fresh parsley. Prep time 10 min, cuisine time 20 min, Servings 4, Kcal 520 per serving