Juicy Steak Creamy Garlic

This juicy steak with creamy garlic sauce offers a perfect blend of a deeply caramelized, tender steak paired with a rich, velvety sauce that brings restaurant quality flavors right to your home. The steak is seared to perfection with a juicy pink center, while the creamy garlic sauce adds an indulgent touch that elevates the entire dish. It’s ideal for a special night in, an impressive dinner for guests, or simply whenever you want to treat yourself to something unforgettable and delicious.

Why You’ll Love This Juicy Steak with Creamy Garlic Sauce

• Unbeatable flavor from the combination of savory seared beef and a silky, garlicky cream sauce that feels luxurious
• Simple and elegant using just a handful of quality ingredients for a gourmet result
• Versatile enough to pair wonderfully with mashed potatoes, roasted vegetables, or pasta
• Quick preparation ready in about 30 minutes, making it great for both weeknights and celebrations

I first made this on a birthday dinner when I wanted something fancy but not complicated. The creamy garlic sauce quickly became the star of the meal and now it’s a go-to whenever I want to impress without stress.

Ingredients

• Ribeye or Strip Steak: Choose well-marbled cuts for juicy tenderness and rich flavor
• Salt and Freshly Cracked Black Pepper: Essential for bringing out the natural umami in the steak
• Olive Oil: Provides a light peppery note and helps achieve a beautiful sear
• Butter: Adds richness and aids in creating a golden crust on the steak
• Garlic Cloves Minced: The heart of the sauce delivering bold and aromatic depth, fresh garlic works best for fullest flavor
• Heavy Cream: Creates the silky smooth base that makes the sauce indulgent
• Beef Broth: Adds savory depth and balances the richness of the cream elegantly, opt for low sodium if possible
• Parmesan Cheese Grated: Gives a salty, nutty flavor and helps thicken the sauce naturally
• Fresh Parsley Chopped: Brightens the dish visually and adds a fresh herbal note

Step-by-Step Instructions

Season and Sear the Steak:

Pat your steak dry with paper towels to remove excess moisture which helps in browning. Generously season both sides with salt and freshly cracked black pepper for deep flavor. Heat olive oil in a heavy-bottomed cast iron skillet over medium-high heat until shimmering. Lay the steak into the pan and let it sear undisturbed for 3 to 4 minutes per side for medium rare doneness or adjust to your preference. In the final minute, add a tablespoon of butter and spoon the melted butter over the steak repeatedly to baste it. Remove the steak from the pan and let it rest on a cutting board to retain juices while you prepare the sauce.

Make the Garlic Cream Sauce:

Lower the heat to medium in the same skillet to preserve the fond or flavorful bits stuck to the pan. Add another tablespoon of butter to the skillet and melt it carefully. Stir in the minced garlic and cook just until fragrant about one minute so it does not burn. Pour in the beef broth and use a spatula to scrape up all the caramelized bits from the bottom of the pan, intensifying the flavor.

Finish the Sauce with Cream and Cheese:

Slowly whisk in the heavy cream, keeping the sauce smooth and evenly combined. Allow the sauce to simmer gently for three to four minutes until it thickens slightly and coats the back of a spoon. Add the grated parmesan cheese and stir constantly until the parmesan fully melts into the sauce creating a creamy texture. Season with salt and pepper to taste, adjusting based on your broth’s saltiness.

Assemble and Serve:

Slice your rested steak against the grain for maximum tenderness. Generously spoon the hot creamy garlic sauce over the steak slices. Sprinkle chopped fresh parsley over the top for color and a fresh herbal punch. Serve immediately alongside your favorite sides to soak up every bit of the luscious sauce.

Bookmark

Garlic is my favorite ingredient here, roasting it brings out an entirely different flavor, but using fresh minced garlic keeps the sauce bright and aromatic. This recipe has given me many memorable dinners especially those times when friends lined up for seconds saying it tastes just like a fancy steakhouse at home.

Storage Tips

Store leftover steak and sauce separately in airtight containers to maintain texture and freshness. Refrigerate for up to three days. When reheating, warm the steak gently in a skillet over low heat or microwave on low power to prevent drying out. Reheat the sauce over low heat while stirring continuously to keep it smooth. If the sauce thickens too much upon cooling, add a splash of cream or broth to loosen it up.

Ingredient Substitutions

Filet mignon or sirloin can replace ribeye or strip steak offering a leaner option while still great for searing. If you do not have beef broth, chicken broth or a splash of white wine can be used to deglaze the pan adding a slightly different but delicious flavor profile. For a lighter sauce, half-and-half can be substituted for heavy cream but it will be less rich. Avoid milk as it can cause curdling with the acid in broth.

Serving Suggestions

Serve this steak with creamy mashed potatoes to catch every drop of sauce or roasted green beans for a crisp contrast. Buttered noodles also make an excellent side to soak up the garlic cream sauce. A bold red wine like Cabernet Sauvignon fully complements the richness while iced tea offers a refreshing non-alcoholic pairing.

Cultural Context

Steak with creamy sauces is a classic comfort food found in many western cuisines where butter and cream are staples for elevated sauces. This particular style echoes a French-inspired approach marrying simple pan-seared meats with rich, fragrant sauces that showcase garlic and fine cheese. It’s a timeless dish that balances indulgence with simplicity.

Pro Tips

• Make sure your steak is dry before seasoning to achieve the best crust
• Do not rush the resting step after searing to keep the juices locked in
• Keep stirring the sauce while adding cream and cheese to prevent lumps and ensure smoothness

Common Recipe Questions

→ Can I use a different cut of steak?

Yes, besides ribeye or strip, filet mignon or sirloin work well, though marbling affects richness and tenderness.

→ How do I make the sauce thicker?

Simmer the sauce longer to reduce it or add extra parmesan cheese to naturally thicken the texture.

→ Is there a substitute for heavy cream?

Half-and-half can lighten the sauce, but milk is not recommended as it may curdle when heated.

→ Can I prepare this dish ahead of time?

The steak is best fresh, but the garlic sauce can be made a day ahead and gently reheated before serving.

→ What if I don’t have beef broth?

Chicken broth or a splash of white wine can be used instead; just adjust salt levels to balance flavors.

→ Can I grill the steak instead of pan-searing?

Definitely; grilling adds smoky notes. Prepare the sauce separately on the stovetop and pour it over the steak before serving.