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Pan-Seared Steak in Tuscan Cream Sauce

A rich and creamy steak dish infused with sun-dried tomatoes and Italian herbs, perfect for weeknights or special occasions.
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Prep Time 30 minutes
Cook Time 15 minutes
Total Time 45 minutes
Servings: 4 servings
Course: Dinner, Main Course
Cuisine: Italian
Calories: 550
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces Ribeye or sirloin steak Choose ribeye for better marbling.
  • 2 tablespoons Olive oil Substitute with avocado oil if desired.
For the Sauce
  • 1/2 cup Sun-dried tomatoes Use marinated for extra flavor.
  • 1 cup Heavy cream You can use half-and-half as a lighter substitute.
  • 2 cloves Garlic Fresh garlic preferred; garlic powder can be used.
  • 1 teaspoon Italian seasoning Substitutes: dried herbs mix.
  • 1/4 cup Parmesan cheese Nutritional yeast can be used for dairy-free.
  • 2 cups Fresh spinach Can be replaced with other leafy greens.

Method
 

Preparation
  1. Take the steak out of the fridge about 30 minutes before cooking to bring it to room temperature.
  2. Season the steak generously with salt and pepper.
Cooking
  1. In a skillet over medium-high heat, add olive oil.
  2. Once the oil is shimmering, place the steak in the skillet and sear for about 3-4 minutes without moving it.
  3. Flip the steak and sear for another 3-4 minutes for medium-rare.
  4. Transfer the steak to a plate to rest while making the sauce.
  5. In the same pan, add garlic and sun-dried tomatoes, sautéing until fragrant, about one minute.
  6. Pour in the heavy cream, scraping up any bits stuck to the pan, and bring to a gentle simmer.
  7. Stir in Italian seasoning, parmesan cheese, and fresh spinach; cook until the spinach wilts and the sauce thickens slightly.
  8. Slice the steak against the grain and return it to the sauce, spooning the creamy sauce over the top.
Serving
  1. Serve immediately with your favorite sides!

Notes

Let the steak rest after cooking for better juiciness. Consider adding mushrooms or asparagus for texture. If the sauce is too thick, a splash of beef broth can adjust the consistency.