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Looking for a gourmet dinner that’s easy to make at home? Steaks with Cream Sauce are the perfect choice. This dish combines juicy, perfectly seared steaks with a rich, velvety sauce that’s packed with flavor. Whether you’re cooking for a special occasion or just want to treat yourself to something delicious, this recipe is sure to impress.
Key Ingredients
The magic of this dish lies in its simple yet luxurious ingredients. The cream sauce features a blend of butter, heavy cream, Dijon mustard, and two types of cheese—blue cheese and Parmesan. The steaks are seasoned simply with salt and pepper to let their natural flavor shine through. Together, these ingredients create a dish that’s both comforting and elegant.
Ingredients List
| Ingredient | Amount |
|---|---|
| Salted butter | 3 tbsp |
| Shallot | 1 |
| Garlic cloves | 3 |
| Heavy whipping cream | 1 cup |
| Dijon mustard | 1 tsp (heaping) |
| Blue cheese crumbles | 1/4 cup |
| Freshly grated Parmesan cheese | 1/3 cup |
| Sugar | 1 tsp |
| Canola oil | 2 tbsp |
| Ribeye steaks (1-inch thick) | 2 |
| Salt | To taste |
| Pepper | To taste |
Helpful Tools
To make this recipe successfully, you’ll need a few essential tools:
– A heavy, oven-safe skillet for searing and finishing the steaks
– A meat thermometer to ensure perfect doneness
– A whisk for creating a smooth, lump-free cream sauce
– A cutting board and sharp knife for prepping ingredients
Pro-Tips
1. Let your steaks come to room temperature before cooking for even searing and cooking throughout.
2. Always use a meat thermometer to achieve your desired level of doneness—this ensures perfect results every time.
3. For a richer sauce, consider using a higher quality blue cheese with more pronounced flavor.
4. Don’t skip the resting time after cooking the steaks; this allows the juices to redistribute for maximum tenderness.
5. If you’re looking for more meal ideas, check out our Ground Beef Philly Cheesesteaks Delicious Meal recipe for another satisfying option.
How to Make Steaks with Cream Sauce
1. Prepare Ingredients: Slice the shallot thinly, mince the garlic, grate the Parmesan cheese, and measure out the blue cheese crumbles, heavy cream, butter, sugar, and Dijon mustard.
2. Make the Cream Sauce: Melt the butter in a preheated pan over medium heat. Add the shallots and garlic, sautéing until browned. Whisk in the heavy cream, then add the Dijon mustard, sugar, and blue cheese crumbles. Lower the heat to medium-low and stir until the blue cheese melts. Finally, stir in the grated Parmesan cheese until well incorporated. Set aside and keep warm.
3. Preheat Oven: About 30 minutes before cooking, take the steaks out of the refrigerator. Preheat your oven to 450°F.
4. Sear the Steaks: Preheat an oven-safe skillet over medium-high heat and add the oil. Pat the steaks dry with paper towels and season both sides with salt and pepper. Sear each side for about 45 seconds until browned.
5. Finish in Oven: Transfer the skillet to the preheated oven. Cook until the steaks reach your desired internal temperature (use the temperature guide below). This will take 4-10 minutes depending on thickness and doneness preference.
6. Rest and Serve: Remove the steaks from the oven and let them rest for 5 minutes before cutting. This allows the juices to redistribute. Top each steak with the warm cream sauce and serve immediately.
Steak Temperature Guide:
– Rare: 125°-130°F
– Medium-rare: 135°-140°F
– Medium: 145°-150°F
– Medium-well: 150°-155°F
– Well: 160°-165°F
Variations
– Herb-Infused: Add fresh thyme or rosemary to the cream sauce for an herbal twist.
– Mushroom Addition: Sauté sliced mushrooms with the shallots and garlic for an earthy flavor.
– Different Cheeses: Try using gorgonzola instead of blue cheese, or add a touch of cream cheese for extra creaminess.
Steaks with Cream Sauce
This Pan-Seared Ribeye with Cream Sauce is a steakhouse-quality dinner you can make at home in under 30 minutes. Juicy, well-marbled ribeye steaks are seared to perfection, then smothered in a luxurious creamy garlic, herb, and parmesan sauce made right in the same pan.
- Total Time: 25
- Yield: 2 servings
Ingredients
— The Steaks —
2 Ribeye steaks (about 1-inch thick, room temperature)
2 tablespoons olive oil
2 tablespoons unsalted butter
1 teaspoon coarse salt (adjust to taste)
1 teaspoon freshly cracked black pepper
— The Cream Sauce —
2 tablespoons unsalted butter
1 medium shallot, finely minced
3 cloves garlic, minced
¾ cup heavy whipping cream
½ cup beef broth (or dry white wine for deglazing)
1 teaspoon Dijon mustard
¼ cup grated Parmesan cheese
1 teaspoon fresh thyme leaves (or rosemary)
Salt and pepper to taste
Instructions
1. **Prep Steaks:** Remove the steaks from the refrigerator 30 minutes before cooking to let them reach room temperature (this ensures even cooking). Pat them thoroughly dry with paper towels. Season generously on both sides with salt and pepper.
2. **Sear:** Heat the olive oil in a large cast-iron skillet over medium-high heat until almost smoking. Add the steaks.
3. Sear for 3–4 minutes on the first side without moving them, until a deep brown crust forms.
4. Flip the steaks and add 2 tablespoons of butter to the pan. Cook for another 3–4 minutes (for medium-rare), basting the steaks with the melting butter continuously.
5. **Rest:** Remove the steaks from the pan and set them on a warm plate or cutting board. Tent loosely with foil to rest while you make the sauce.
6. **Make the Sauce:** Reduce the heat to medium. In the same pan (do not wipe it out!), melt the remaining 2 tablespoons of butter.
7. Add the minced shallot and cook for 1–2 minutes until soft. Add the garlic and cook for 30 seconds until fragrant.
8. **Deglaze:** Pour in the beef broth (or wine) and scrape the bottom of the pan with a wooden spoon to release the brown bits (fond). Let it simmer for 2 minutes to reduce slightly.
9. **Simmer:** Stir in the heavy cream, Dijon mustard, and thyme. Bring to a gentle simmer and cook for 3–5 minutes until the sauce thickens enough to coat the back of a spoon.
10. **Finish:** Stir in the Parmesan cheese until melted and smooth. Taste and adjust salt and pepper if needed.
11. **Serve:** Pour the hot cream sauce generously over the rested steaks and serve immediately.
Notes
Steak Temperature: For medium-rare, aim for an internal temperature of 130°F-135°F (54°C-57°C). The temperature will rise about 5 degrees while resting.
Sauce Variations: You can add 1 tablespoon of blue cheese crumbles or peppercorns to the sauce for a bolder flavor profile.
Room Temperature: Taking the chill off the steak before cooking is crucial. Cold steaks cook unevenly and can result in a tough, grey band of meat.
Serving Suggestion: Serve with mashed potatoes or roasted asparagus to soak up the extra sauce.
- Prep Time: 10
- Cook Time: 15
- Category: Dinner
- Method: Stovetop
- Cuisine: American / French
- Diet: Gluten Free
FAQ
Q: Can I make the cream sauce ahead of time?
A: Yes, you can prepare the sauce in advance and gently reheat it before serving. Just whisk in a little extra cream if it thickens too much.
Q: What other cuts of steak work well with this recipe?
A: While ribeye is recommended for its marbling and flavor, you can also use strip steaks, filet mignon, or T-bone steaks.
Q: Can I make this recipe without blue cheese?
A: Absolutely! You can omit the blue cheese or substitute it with feta or goat cheese for a different flavor profile.
Steaks with Cream Sauce are a perfect example of how simple ingredients can come together to create something truly special. The rich, creamy sauce complements the savory, juicy steaks beautifully, making this a meal that feels both indulgent and satisfying. With the right techniques and a few helpful tips, you can easily recreate this restaurant-quality dish in your own kitchen.
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