Ingredients:
For the Steak:
2 ribeye or sirloin steaks (about 8 oz each)
Salt and pepper, to taste
1 tbsp olive oil
2 tbsp butter, for basting
2 cloves garlic, smashed
2 sprigs fresh rosemary or thyme
For the Haunted Garlic Cream Sauce:
1 tbsp butter
4 cloves garlic, minced
1/2 cup beef broth
1/4 cup apple cider vinegar (for the haunted tang, replacing bourbon)
1 cup heavy cream
1/4 tsp smoked paprika (optional, for a subtle smoky flavor)
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)
Instructions:
Cook the Steak: Season steaks generously with salt and pepper on both sides. Heat olive oil in a skillet over medium-high heat. Add steaks and cook for 3-4 minutes on each side for medium-rare, or to desired doneness.
Baste: Add butter, garlic cloves, and rosemary or thyme to the skillet. Tilt the skillet slightly and spoon the melted butter over the steaks to baste for extra flavor. Remove steaks from the skillet and let rest.
Prepare the Haunted Garlic Cream Sauce: In the same skillet, melt butter and add minced garlic. Sauté until fragrant, about 1 minute. Add beef broth and apple cider vinegar, stirring to combine. Let simmer for 3-4 minutes to reduce slightly.
Finish the Sauce: Lower the heat and stir in heavy cream and smoked paprika. Simmer, stirring continuously, until the sauce thickens, about 2-3 minutes. Season with salt and pepper to taste.
Serve: Spoon the garlic cream sauce over the steaks and garnish with fresh parsley. Serve immediately.
Notes:
For extra flavor, add a pinch of crushed red pepper to the sauce.
Pair with roasted potatoes or steamed veggies for a complete meal.
Prep Time: 10 mins | Cooking Time: 15 mins | Total Time: 25 mins | Kcal: ~450 per serving | Servings: 2
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