Ingredients
Scale
- 1/4 cup water
- 3 teaspoons cornstarch
- 2 teaspoons red wine vinegar, or any vinegar
- 1/2 teaspoon baking soda
- 1 1/4 pounds thin-cut steak, cut into 4 individual pieces (or purchase 4 thin-cut steaks, about 5 ounces each)
- Salt and freshly ground black pepper
- 4 tablespoons butter, divided
- 2 cloves garlic, minced
- 1/2 cup heavy cream, or half-and-half
- Chopped fresh parsley for serving, optional
Instructions
- In a zip-top bag, combine the water, cornstarch, vinegar, and baking soda. Add the steak, zip the bag, and turn to coat all sides. Let sit at room temperature for 30 minutes.
- Remove the steaks from the marinade and discard the marinade.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat. Cook the steaks for 30 to 45 seconds per side until browned. Transfer to a plate.
- Melt the remaining butter in the same skillet over medium heat. Scrape up browned bits and add garlic. Cook for 30 seconds.
- Add the cream and bring to a simmer.
- Return the steaks to the pan with any juices. Simmer for 1 minute to heat through.
- Top with parsley (if using) and serve.
Notes
- Creamy garlic sauce lasts up to 3 days in the fridge.
- Serve with mashed potatoes, roasted vegetables, or crusty bread.
- Garlic sauce is a smooth, rich condiment made with cream and garlic.
- Thicken the sauce by simmering longer or adding more cornstarch.
- Prep Time: 30 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Pan-frying
- Cuisine: American
- Diet: Low Lactose
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 350
- Sugar: 1g
- Sodium: 400mg
- Fat: 25g
- Saturated Fat: 14g
- Unsaturated Fat: 8g
- Trans Fat: 1g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 28g
- Cholesterol: 120mg