Juicy Steak with Creamy Garlic Sauce
This recipe combines a perfectly cooked, juicy steak with a rich, velvety creamy garlic sauce that’s incredibly easy to make. It’s a restaurant-quality meal you can make at home in under 30 minutes.
Yield: 2 servings
Prep Time: 5 minutes
Cook Time: 15-20 minutes
Resting Time: 5 minutes
Ingredients
For the Steak:
· 2 (8-10 oz) ribeye, strip, or sirloin steaks (1-1.5 inches thick)
· 1 tablespoon high-heat oil (avocado, grapeseed, or canola)
· 2 tablespoons unsalted butter
· 3-4 garlic cloves, lightly smashed
· 2-3 sprigs fresh thyme or rosemary
· Kosher salt and freshly ground black pepper
For the Creamy Garlic Sauce:
· 2 tablespoons unsalted butter
· 4-5 garlic cloves, minced
· ½ cup heavy cream
· ¼ cup beef broth (or chicken broth)
· 2 tablespoons grated Parmesan cheese
· 1 teaspoon Dijon mustard (optional)
· 1 tablespoon fresh parsley, chopped
· Salt and freshly ground black pepper to taste
Instructions
- Prepare the Steak:
· Remove steaks from refrigerator 30 minutes before cooking. Pat them completely dry with paper towels.
· Season both sides generously with kosher salt and black pepper.
- Cook the Steak:
· Heat a heavy skillet (cast iron preferred) over medium-high heat until very hot.
· Add oil and swirl to coat. Place steaks in the pan and sear undisturbed for 3-4 minutes until a deep brown crust forms.
· Flip steaks and add 2 tablespoons butter, smashed garlic cloves, and herbs to the pan.
· Continue cooking for another 3-4 minutes, tilting the pan and spooning the butter over the steaks continuously.
· For medium-rare: Cook until internal temperature reaches 125-130°F (52-54°C). Adjust time based on thickness and desired doneness.
· Remove steaks to a cutting board and let rest while you make the sauce.
- Make the Creamy Garlic Sauce:
· Reduce heat to medium. In the same pan with the steak drippings, add 2 tablespoons butter.
· Add minced garlic and cook for 30-60 seconds until fragrant.
· Pour in beef broth to deglaze the pan, scraping up any browned bits with a wooden spoon.
· Add heavy cream and bring to a simmer. Let it reduce for 2-3 minutes.
· Whisk in Parmesan cheese and Dijon mustard (if using) until smooth and slightly thickened.
· Stir in fresh parsley and season with salt and pepper to taste.
- Serve:
· Slice the rested steaks against the grain.
· Spoon the creamy garlic sauce over the steaks or serve on the side.
· Garnish with additional fresh parsley if desired.
Chef’s Notes & Tips:
· Steak Thickness: For best results, use steaks at least 1-inch thick
· Resting Time: Always let steak rest for 5-10 minutes before slicing to retain juices
· Garlic Freshness: Use fresh garlic for the best flavor in the sauce
· Sauce Consistency: For a thicker sauce, let it reduce longer or add more Parmesan
· Alternative Cuts: This sauce works well with strip steak, filet mignon, or sirloin
· Make it Creamier: Add an extra tablespoon of cream or Parmesan for a richer sauce
· Wine Pairing: A bold red wine like Cabernet Sauvignon pairs perfectly
Storage: Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat gently to prevent the sauce from breaking.
Enjoy your restaurant-quality steak dinner at home! The combination of juicy, perfectly cooked steak with the rich, garlicky cream sauce is truly irresistible.