Ingredients

For the Steak:
4 beef steaks (sirloin or ribeye)
2 tablespoons olive oil
2 tablespoons butter
Salt and black pepper to taste

For the Creamy Garlic Sauce:
3 garlic cloves, minced
1 cup heavy cream
1/4 cup beef or chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Optional Additions:
Sautéed mushrooms
Red pepper flakes
Shallots
Grated Parmesan
Splash of white wine

Directions

Heat olive oil and butter in a large skillet over medium-high heat. Season steaks generously with salt and black pepper.

Sear the steaks for 3–4 minutes on each side for medium-rare, or adjust timing to your preferred doneness. Remove from skillet and let rest.

In the same skillet, reduce heat to medium. Add minced garlic and sauté for 30 seconds until fragrant.

Pour in the heavy cream and stock. Stir in Dijon mustard, thyme, and season with salt and pepper. Simmer for 3–4 minutes, allowing the sauce to thicken slightly.

Return the steaks to the skillet, spoon sauce over the top, and warm for 1–2 minutes.

Serve immediately, garnished with chopped fresh parsley.