How would you like to have your favorite steak perfectly cooked and topped with the best creamy sauce ever? Well, you can have it at home in less than 30 minutes and it will be exquisite. This creamy steak sauce is made with shallots, garlic, Dijon mustard, blue cheese crumbles, fresh grated Parmesan, and heavy whipping cream.
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You won’t believe how delicious this steak with cream sauce is! My husband had me recreate an amazing dish that he had on one of our date night and let me tell you, I knocked it out of the park.
It was a couple of month ago and we were celebrating our 12th anniversary at a wonderful little local restaurant. The restaurant might be small but food was amazing and my husband couldn’t stop raving about the steak sauce. Now, I normally don’t love it when a commercial kitchen shows me up, so what can I do but recreate the dish and have him fall in love with mine instead.
All I had to go by is the name of the dish, which doesn’t exactly list ingredients. All I knew is that onions and Gorgonzola were in the sauce. Armed with those two ingredients, I went to work on the sauce and the final results were perfection. We don’t even care if this is exactly the way the restaurant makes their sauce because what I’ve created is a pure joy.
This sauce is quite simple with ingredients you can find in most grocery stores and it only takes about 15 minutes to put together. You can use this sauce on more than just steak too. It will compliment chicken, pork, salmon, and shrimp. Don’t be afraid to make this sauce for other meat and pasta dishes.
Steaks – although I made this dish with rib eye steaks, feel free to use your favorite steaks. It’s best to choose steaks that are about 1-inch thick but not thicker than 1 1/2 inches.
Heavy whipping cream – for a rich and decadent sauce, do not substitute this ingredients with less fat options.
Blue cheese crumbles – you can use blue cheese crumbles or gorgonzola, whichever taste you prefer.
Dijon Mustard – use Dijon mustard for best results, do not substitute with yellow mustard.
Shallots – if you’re unable to find shallots, you can use Vidalia onion instead. You will only need 1/4-1/3 onion, depending on the size.
See recipe card for complete information on ingredients and quantities.
How To Cook The Ribeye Steaks:
Decide on the kind of steaks you want first. I’ve used ribeye steaks in this recipe but you can also pick your favorite steaks, whether it’s sirloin, NY strip, tenderloin, T-bone, ribeye steaks or any other cut you love.
PRO TIP: About 30-45 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 your oven to 450° at this time.
When you’re ready to cook 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 (1).
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.
Depending on the thickness and size of the steaks, it could take 4-10 minutes so you need to keep an eye on the internal temperature. (Having a bone in the steak also affects how long it will need to cook.) You can use a leave-in thermometer to track temperature take the steaks out of the oven to take the temperature. Insert meat thermometer through the side of the steak, towards the middle.
When steaks reach desired temperature, take them out of the oven and out of the pan right away. Let steaks rest on the cutting board for about 5 minutes before serving.
How To Make The Cream Steak Sauce:
PRO TIP: Prepare and measure all your ingredients before cooking because this is a fast recipe.
Melt butter in a preheated cooking pan over medium heat and add shallots and garlic. Sauté shallots and garlic until browned and whisk in heavy whipping cream (2). Whisk in Dijon mustard 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 (3). Take off heat and serve over steaks when ready.
The most classic sides for steaks are potatoes and vegetables. You can make either mashed potatoes or roasted potatoes as a potato side. Home fries would be another great and simple potato side.
As far as vegetables, go for something refreshing, crunchy, and simple like green beans, asparagus, broccoli, cauliflower, or sauteed mushrooms. Don’t overpower the vegetables with extra seasonings and additional flavors because there is a lot of flavor in the sauce. Keep it simply seasoned with salt and pepper, and maybe a little garlic powder.
Steaks are generally paired with a red whine but because of the addition of cream sauce, you can try a full-bodied white wine pairing as well.
First, think of the type of steak you chose, if you chose a fatty steak like ribeye, go with bolder red wines that are high in tannins.
If you chose a lean cut, like sirloin, go with lighter or medium-bodied red wines. Wines what would go well with this steak in cream sauce are:
Cabernet Sauvignon (fattier cuts like ribeye)
Pinot Noir (lean cuts like filet mignon)
When you have a good steak and serving it with sauce, the best way to season it is with salt and pepper! No need for crazy steak seasonings, let the meat shine.
How To Reheat The Cream Sauce
Cream sauce are not normally meant to be reheated because it breaks down to easily. It you must reheat cream sauce, do it low and slow. Reheat at low temperatures while whisking/stirring often.
In the microwave: make sure to set the microwave at half power or lower and reheat for about 30 seconds at a time, stirring in between.
On stove-top: transfer cold sauce into the cold sauce pot and reheat on low temperature, stirring often. Make sure not to overcook, heat up just until warmed enough.
Steak Temperature Guide
Remember that when cooking steaks, you can’t set exact time on a timer when it comes to cooking steaks. Every cut of beef is different, has a different amount of fat, and varies in size. For these reasons, steaks can take a different amount of time to cook. Taking the temperature of the steak is the most reliable way to know when it’s cooked the way you like it.
To take the temperate, lift it out of the skillet with a pair of tongs and insert the probe into the thickest part, through the side, towards the middle. This makes reaching the center easier and ensures that the reading doesn’t include the heat from the pan as well.
Although medium-rare is most often recommended for good quality steaks, you can use this guide to make sure it’s cooked exactly how you like.
- 125° – 130° = Rare
- 135° – 140° = Medium-rare
- 145° – 150° = Medium
- 150° – 155° = Medium-well
- 160° – 165° = Well
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Steaks with The Best 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
- 2 tbsp canola oil
- 2 1-inch ribeye steaks or any other steak of choice
- 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.
- 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.
- 125°-130° = Rare135°-140° = Medium-rare145°-150° = Medium150°-155° = Medium-well160°-165° = Well(*First number is when to take it out of the oven.)
- 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.
Originally published on Will Cook For Smiles in June, 2018.