Steaks with The Best Cream Sauce
Delicious steak cooked just the way you like it served with creamy sauce made with shallots, garlic, Dijon mustard, blue cheese crumbles, fresh grated Parmesan, and heavy whipping cream.
Servings: 2
Calories: 1431kcal
Ingredients
Cream Sauce:
- 3 tbsp salted butter
- 1 shallot
- 3 garlic cloves
- 1 cup heavy whipping cream
- 1 tsp (heaping teaspoon) Dijon mustard
- 1/4 cup blue cheese crumbles
- 1/3 cup freshly grated Parmesan cheese
- 1 tsp sugar
Steaks:
- 2 tbsp canola oil
- 2 1-inch ribeye steaks or any other steak of choice
- salt
- pepper
Instructions
Cream Sauce:
- Prepare all ingredients first: slice shallot thinly, smash and mince garlic, grate Parmesan cheese, and measure blue cheese crumbles, heavy whipping cream, butter, sugar, and Dijon mustard.
- Melt butter in a preheated cooking pan over medium heat and add shallots and garlic. Saute shallots and garlic until browned and whisk in heavy whipping cream.
- Whisk in Dijon mustard, sugar, and blue cheese crumbles.
- Lower heat to medium low and slowly stir until blue cheese is melted and incorporated into the sauce.
- Stir in freshly grated Parmesan cheese until well incorporated. Take off heat and serve over steaks when ready.
Steaks:
- About 30 minutes before cooking the steaks, take them out of the refrigerator and out of the package. Let the steaks rest and warm up on the cutting board.
- Preheat the oven to 450°.
- Right before cooking the steaks, preheat an oven-safe skillet over medium-high heat. Add a couple of tablespoons of oil to the pan. Pat the steaks with paper towel on all sides and season with salt and pepper on both sides as well.
- Sear steaks in the hot pan for about 45 seconds on each side, until there is a a brown sear and transfer the steaks to the preheated oven.
- Cook until desired temperature is reached. Depending on the thickness and size of the steaks and the desired level of doneness, it could take anywhere from 4 to 10 minutes so you need to keep an eye on the internal temperature and use a meat thermometer. (Having a bone in the steak also affects how long it will need to cook too.)
- When taking the temperature, insert meat thermometer through the side of the steak, towards the middle.
- Once steaks reach desired temperature, take them out of the skillet immediately and let the steaks rest for about 5 minutes before cutting. You can let steaks rest on the cutting board or on the plate. (Note: for medium and less cooked steaks, there will be bloody juice running off the steak as it rests, so you may want to let it rest on the cutting board and not on the plate.)
- Top each steak with cream sauce and serve with your favorite sides.
Steak Temperatures:
- 125°-130° = Rare135°-140° = Medium-rare145°-150° = Medium150°-155° = Medium-well160°-165° = Well(*First number is when to take it out of the oven.)
Video
Notes
- Nutritional NOTE: nutrition is calculated for 2 ribeye steaks that are about 10 oz each. Each cut and size of steak will have slightly different nutritional information.
- *When choosing steaks: try to get prime or choice grade and remember that you will get what you pay for. Also, try to get steaks that are about 1 to 1.5 inches in thickness. (Ask the butcher if none available on the shelf.)
- Remember to REST the steak for 5-10 minutes after cooking and slice your steaks against the grain.
Nutrition
Calories: 1431kcal | Carbohydrates: 10g | Protein: 70g | Fat: 125g | Saturated Fat: 63g | Cholesterol: 408mg | Sodium: 863mg | Potassium: 973mg | Fiber: 1g | Sugar: 3g | Vitamin A: 2590IU | Vitamin C: 3mg | Calcium: 384mg | Iron: 5mg