About This Recipe
This quick 30-minute recipe delivers restaurant-quality pan-seared steak topped with a luxurious garlic cream sauce. Perfectly browned on the outside and tender inside, each steak is elevated by a velvety sauce that enhances—but never overpowers—the natural beef flavor. Designed for two servings, it relies on simple ingredients and straightforward steps to guarantee a spectacular weeknight dinner.
Why You’ll Love This Recipe
- Effortless Gourmet: Achieve a beautifully seared steak and silky sauce without complicated techniques.
- Flavor Harmony: Rich cream and garlic meld with beefy pan drippings for an indulgent finish.
- Minimal Prep: Just a few minutes of seasoning and resting before you sear.
- Flexible Cuts & Doneness: Works equally well with ribeye, strip, sirloin or filet—simply adjust sear times.
- One-Pan Sauce: No extra pots needed; you’ll build the sauce right in the steak pan for maximum flavor.
Ingredients
For the Steak
- 2 steaks (ribeye or strip), 1–1½ inches thick (10–12 oz/280–340 g each)
- 1 Tbsp high-smoke-point oil (avocado, canola or grapeseed)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the Creamy Garlic Sauce
- 2 Tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup of heavy cream (minimum 35% milk fat)
- ¼ cup beef broth
- 1 tsp Dijon mustard
- 2 Tbsp fresh parsley, finely chopped
- Salt and pepper, to taste
Step-by-Step Instructions
1. Season & Rest the Steaks
Pat the steaks thoroughly dry with paper towels. Generously season all sides with the salt and pepper. Let them sit at room temperature for 20 minutes—this promotes even cooking and a better crust.
2. Sear the Steaks
Heat the oil in a heavy skillet (preferably cast iron) over medium-high until shimmering. Carefully lay in each steak, leaving space between them to avoid steaming. Cook undisturbed for 4–5 minutes until a deep, golden crust forms. Flip with tongs and sear the other side for 4–5 minutes more for medium-rare (an internal temperature of 130 °F/54 °C). For thicker cuts, use tongs to sear the fat-trim edges for 30–60 seconds each. Transfer steaks to a plate and loosely tent with foil.
3. Build the Garlic Cream Sauce
Lower the heat to medium, melt the butter in the skillet, then stir in the garlic and cook for about one minute—just until aromatic, without allowing it to brown.
4. Deglaze & Simmer
Pour in the beef broth, using a wooden spoon to loosen any flavorful bits stuck to the pan. Stir in the heavy cream and Dijon mustard, then bring the mixture to a gentle simmer. Cook for 3–4 minutes, or until the sauce is thick enough to coat the back of a spoon.
5. Finish the Sauce
Take the pan off the heat, stir in the chopped parsley, then taste and adjust with salt and pepper. The sauce should be silky, flavorful, and brimming with garlic.
6. Rest & Serve
Allow the steaks to rest for 5–10 minutes—this redistributes juices for maximum tenderness. Slice against the grain, arrange on plates, and spoon the warm garlic cream sauce over the top. Serve immediately.
FAQ
Can I substitute a different steak cut?
A: Absolutely. Ribeye, strip, sirloin or filet mignon all work beautifully. Just adapt the searing time: thinner cuts need less time, thicker ones slightly more.
Q: What if I don’t have heavy cream?
A: Heavy cream is essential for the sauce’s richness and stability. Lighter creams won’t thicken properly and may separate, so it’s best not to substitute.
Q: How can I gauge doneness without a thermometer?
A: Use the touch test: a soft, yielding center indicates rare; slightly springy means medium-rare; firmer to the touch equals medium, and very firm is well done. Using an instant-read thermometer is the most accurate way to check doneness.
You Must Know
- Dry Surface = Better Sear: Always pat steaks completely dry before seasoning.
- No Early Flipping: Let steaks develop a crust undisturbed for at least 4 minutes per side.
- Gentle Simmer: Keep the sauce below a full boil to prevent cream from separating.
- Essential Rest: Never skip the resting step—cutting too soon releases flavorful juices.
With just half an hour and one skillet, you can transform simple ingredients into a memorable, indulgent meal. Whether you’re celebrating a special occasion or craving a restaurant-style dinner at home, this juicy steak with creamy garlic sauce will deliver every time. Enjoy!
Serving Suggestions & Pairings
- Vegetable Side: Serve alongside roasted asparagus or sautéed green beans tossed with lemon zest for a bright counterpoint to the rich sauce.
- Starchy Accompaniment: Creamy mashed potatoes, garlic-infused rice or buttery egg noodles are perfect for soaking up every drop of the garlic cream.
- Salad Contrast: A crisp salad—think mixed greens with shaved Parmesan and a tangy vinaigrette—provides a refreshing balance.
- Wine Match: A full-bodied red such as Cabernet Sauvignon, Merlot or Malbec stands up to the steak’s richness and complements the garlic notes.
Variations to Try
- Mushroom-Garlic Sauce: Sauté 4–6 oz sliced mushrooms with the garlic before adding broth and cream for an earthy twist.
- Shallot Addition: Swap half the garlic for one minced shallot for a subtler, sweeter oniony depth.
- Blue Cheese Finish: Stir in 1–2 oz crumbled blue cheese just before removing the sauce from heat for a tangy, savory edge.
- Herb Infusion: Swap parsley for chopped tarragon (1 Tbsp) or chives (2 Tbsp) to tailor the herb flavor.
Storage & Reheating
- Cooked Steak: Store any leftover sliced steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a splash of broth to avoid overcooking.
- Cream Sauce: Keep sauce in a sealed jar or container for up to 2 days. Rewarm over low heat, whisking to recombine if it separates. Add a dash of cream or broth to restore consistency.
Nutritional Estimate (per serving)
- Calories: ~750 kcal
- Protein: ~48 g
- Fat: ~58 g
- Carbs: ~3 g
(Values will vary based on steak cut, cream fat content and oil used.)
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Juicy Steak with Creamy Garlic Sauce
Ingredients
For the Steak
- 2 steaks (ribeye or strip), 1–1½ inches thick (10–12 oz/280–340 g each)
- 1 Tbsp high-smoke-point oil (avocado, canola or grapeseed)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the Creamy Garlic Sauce
- 2 Tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup of heavy cream (minimum 35% milk fat)
- ¼ cup beef broth
- 1 tsp Dijon mustard
- 2 Tbsp fresh parsley, finely chopped
- Salt and pepper, to taste
Instructions
Pat the steaks thoroughly dry with paper towels. Generously season all sides with the salt and pepper. Let them sit at room temperature for 20 minutes—this promotes even cooking and a better crust.
Heat the oil in a heavy skillet (preferably cast iron) over medium-high until shimmering. Carefully lay in each steak, leaving space between them to avoid steaming. Cook undisturbed for 4–5 minutes until a deep, golden crust forms. Flip with tongs and sear the other side for 4–5 minutes more for medium-rare (an internal temperature of 130 °F/54 °C). For thicker cuts, use tongs to sear the fat-trim edges for 30–60 seconds each. Transfer steaks to a plate and loosely tent with foil.
Lower the heat to medium, melt the butter in the skillet, then stir in the garlic and cook for about one minute—just until aromatic, without allowing it to brown.
Pour in the beef broth, using a wooden spoon to loosen any flavorful bits stuck to the pan. Stir in the heavy cream and Dijon mustard, then bring the mixture to a gentle simmer. Cook for 3–4 minutes, or until the sauce is thick enough to coat the back of a spoon.
Take the pan off the heat, stir in the chopped parsley, then taste and adjust with salt and pepper. The sauce should be silky, flavorful, and brimming with garlic.
Allow the steaks to rest for 5–10 minutes—this redistributes juices for maximum tenderness. Slice against the grain, arrange on plates, and spoon the warm garlic cream sauce over the top. Serve immediately.
With these tips, variations and pairings, you’re equipped to make this Juicy Steak with Creamy Garlic Sauce the ultimate centerpiece of your next meal—whether for a cozy date night or an impressive dinner with friends. Enjoy the perfect balance of tender beef and luxuriously smooth garlic cream!