Juicy Steak Creamy Garlic Sauce

This juicy steak with creamy garlic sauce brings a steakhouse experience right to your kitchen table. Perfectly seared ribeye is topped with a luscious, garlicky cream sauce that feels utterly indulgent yet comes together fast enough for a weeknight treat.

The first time I made this steak with creamy garlic sauce at home was for an anniversary dinner when dining out just was not in the cards. After the first bite, we knew it would become a go to for celebrating or even just for shaking up the midweek dinner routine.

Ingredients

• Ribeye steak: offers tenderness and rich marbling so try to choose steaks at least one inch thick for juiciness
• Olive oil: helps give a beautiful sear and prevents sticking use extra virgin for best flavor
• Unsalted butter: brings extra richness and helps the steak brown
• Garlic cloves: both smashed and minced are used to perfume the steak and flavor the sauce look for plump bulbs with tight skin
• Fresh rosemary or thyme: add herbal notes to complement the beef always choose fresh over dried for aroma
• Salt and black pepper: season the steak and highlight its savory character use coarse kosher or sea salt for best results
• Heavy cream: forms the luxurious base of the garlic sauce choose one with high butterfat for extra silkiness
• Parmesan cheese: adds salty depth and body to the sauce opt for freshly grated for best melting
• Dijon mustard: brings subtle tang and layers of flavor pick a smooth high quality Dijon for an extra punch
• Smoked paprika (optional): infuses a smokey warmth select a good quality smoked variety for real impact

Step-by-Step Instructions

Prep the Steak:

Pat the steaks completely dry using paper towels then sprinkle generously with coarse salt and cracked black pepper on both sides. This step ensures a flavorful crust and helps moisture evaporate while cooking.

Sear the Steaks:

Place a heavy skillet over medium high heat. Pour in the olive oil and let it get hot enough that it starts to shimmer. Lay the steaks in the pan away from you and cook undisturbed for three to four minutes. Flip them over and sear the other side until a deep brown crust forms adjusting time for your preferred doneness.

Baste with Butter and Aromatics:

Lower the heat to medium. Add unsalted butter to the pan along with the smashed garlic cloves and sprigs of fresh herbs. As the butter foams, tip the skillet and use a spoon to baste the steaks several times for extra flavor and juiciness.

Rest the Steaks:

Remove the steaks to a plate and let them rest uncovered for five to seven minutes. This allows the juices to redistribute and keeps them moist when sliced.

Make the Creamy Garlic Sauce:

In the same skillet with pan juices reduce heat to medium and melt additional unsalted butter. Add finely minced garlic and stir constantly for about one minute until fragrant but not browned. Pour in the heavy cream and bring the mixture to a simmer while scraping up any tasty browned bits.

Finish the Sauce:

Whisk in grated Parmesan cheese Dijon mustard and smoked paprika if using. Let the sauce simmer until slightly thick and creamy stirring frequently so nothing sticks. Taste and season with salt and pepper.

Slice and Serve:

Cut the steaks across the grain into thick slices. Arrange them on plates and spoon the warm creamy garlic sauce over the top. Pair with your favorite sides like mashed potatoes or crisp greens for a full meal.

Save

Of everything in this dish it is the garlic that makes me smile the most. I have so many memories of cooking with my grandmother pressing fresh garlic into sizzling butter for sauce. It never fails to fill the kitchen with that incredible aroma and a sense of home.

Storage Tips

Let leftover steak and sauce cool completely before transferring to airtight containers. Refrigerate for up to three days. Reheat steak gently in a low oven loosely wrapped in foil or slice it thin and warm briefly in a skillet to avoid overcooking. The sauce can be reheated over low heat with a splash of cream or broth to loosen if it thickens in the fridge.

Ingredient Substitutions

Swap ribeye for New York strip sirloin or filet if desired. You can use dried herbs if fresh are not available but reduce the amount since they are more potent. For dairy free use coconut cream and olive oil in place of cream and butter though the taste will be different. Pecorino can stand in for Parmesan if needed.

Serving Suggestions

This steak and sauce combo pairs beautifully with mashed potatoes roasted root vegetables steamed green beans or a simple arugula salad with a light vinaigrette. For a heartier meal serve with crusty bread to soak up the extra sauce. Leftover steak is excellent chilled and sliced for sandwiches or tossed in salads the next day.

Cultural and Historical Context

Steak with a creamy garlic sauce brings together classic American steakhouse flavors and a touch of French technique. The practice of finishing meats with butter and herbs is inspired by French basting methods while cream sauces are a hallmark of classic bistro fare. This recipe is all about marrying rustic comfort with elegant flavor right at home.

Frequently Asked Questions About Recipes

→ How do I get a juicy steak?

Pat the steak dry, season generously, and sear in a hot skillet. Let the steak rest after cooking to retain juices.

→ Can I use different cuts of beef?

Yes, ribeye is ideal for tenderness, but you can use strip, sirloin, or filet mignon with excellent results.

→ What makes the garlic sauce creamy?

The sauce combines butter, heavy cream, garlic, and Parmesan for a smooth, rich consistency.

→ How can I adjust the sauce thickness?

If the sauce is too thick, add a splash of chicken broth or water to reach your preferred consistency.

→ Is this dish gluten free?

Yes, all the ingredients used are naturally gluten free, making it suitable for gluten-sensitive diners.

→ What sides pair well with this steak?

Mashed potatoes, roasted vegetables, or a fresh salad complement the rich flavors beautifully.