Description
A luxurious yet simple steak dish featuring tender cuts bathed in a rich, velvety garlic cream sauce. Perfect for a special dinner that takes minimal effort but delivers maximum flavor.
Ingredients
Scale
- 1/4 cup water
- 3 teaspoons cornstarch
- 2 teaspoons red wine vinegar (or any vinegar)
- 1/2 teaspoon baking soda
- 1 1/4 pounds thin-cut steak, cut into 4 individual pieces (or 4 thin-cut steaks, about 5 ounces each)
- Salt and freshly ground black pepper
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- 1/2 cup heavy cream or half-and-half
- Chopped fresh parsley for serving (optional)
Instructions
- Prepare the Marinade: In a zip-top bag, combine the water, cornstarch, vinegar, and baking soda (it will fizz). Add the steak to the bag, seal it, and turn to coat all sides of the meat thoroughly. Allow the steaks to marinate at room temperature for 30 minutes to tenderize.
- Prepare the Steaks: Remove the steaks from the marinade and discard the liquid. Pat the steaks dry with paper towels and season both sides with salt and freshly ground black pepper.
- Sear the Steaks: Melt 2 tablespoons of butter in a large skillet over medium-high heat. Working in batches to prevent overcrowding, add the steaks and cook for 30-45 seconds per side until nicely browned. Transfer the seared steaks to a plate and set aside.
- Make the Garlic Cream Sauce: In the same skillet, melt the remaining 2 tablespoons of butter over medium heat, scraping up any browned bits from the bottom of the pan. Add the minced garlic and cook for 30 seconds until fragrant but not browned. Pour in the heavy cream and bring to a gentle simmer, stirring occasionally.
- Finish the Dish: Return the steaks to the pan along with any accumulated juices from the plate. Simmer for about 1 minute to heat the steaks through and allow them to absorb some of the sauce flavors. The sauce should coat the back of a spoon when ready.
- Serve: Transfer the steaks to serving plates, spoon the garlic cream sauce over them, and garnish with chopped fresh parsley if desired. Serve immediately while hot.
Notes
- The cornstarch, vinegar, and baking soda marinade works as a meat tenderizer, especially helpful for less expensive cuts of steak.
- For best results, bring steaks to room temperature before cooking.
- Don’t overcook the garlic as it can become bitter.
- This dish pairs wonderfully with roasted potatoes, steamed vegetables, or a simple green salad.
- Leftovers can be stored in an airtight container in the refrigerator for up to 2 days.
- Prep Time: 35 minutes
- Cook Time: 10 minutes
- Category: Main-course
- Method: Stovetop
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 420
- Sugar: 1g
- Sodium: 320mg
- Fat: 34g
- Saturated Fat: 19g
- Unsaturated Fat: 12g
- Trans Fat: 0g
- Carbohydrates: 3g
- Fiber: 0g
- Protein: 27g
- Cholesterol: 135mg