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Juicy Steak with Creamy Garlic Sauce
Perfectly seared beef steaks smothered in a rich and silky garlic cream sauce.
This restaurant-style dinner is surprisingly simple to make at home and guaranteed to impress with bold flavor and melt-in-your-mouth texture.
Ingredients
For the Steaks
- 4 beef steaks (sirloin or ribeye)
- 2 tablespoons olive oil
- 1 teaspoon kosher salt
- 1/2 teaspoon black pepper
- 1 teaspoon smoked paprika (optional)
For the Creamy Garlic Sauce
- 2 tablespoons butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- 1/2 cup beef broth
- 1/2 cup Parmesan cheese, grated
- 1 teaspoon Dijon mustard (optional, for depth)
- Salt and black pepper, to taste
- Fresh parsley, chopped (for garnish)
Instructions
- Prep the steaks: Pat steaks dry with paper towels. Rub with olive oil, salt, pepper, and paprika. Let rest at room temperature for 15 minutes.
- Sear the steaks: Heat a heavy skillet (cast iron preferred) over medium-high heat. Sear steaks 3–4 minutes per side for medium-rare, or until desired doneness. Transfer to a plate and tent with foil to rest.
- Make the sauce base: In the same pan, reduce heat to medium. Melt butter and add garlic. Sauté 1–2 minutes until fragrant.
- Add cream & broth: Stir in heavy cream and beef broth, scraping up browned bits from the skillet. Bring to a gentle simmer.
- Enrich the sauce: Whisk in Parmesan and Dijon. Simmer 3–5 minutes until sauce thickens slightly. Season to taste with salt and pepper.
- Combine & serve: Return steaks (and any juices) to the skillet. Spoon sauce over the top. Garnish with parsley and serve immediately.
Why This Recipe Works
- High-heat sear: Locks in juices and creates a flavorful crust.
- Pan drippings: Infuse the cream sauce with deep steak flavor.
- Parmesan + cream: Make the sauce luxuriously silky without being overly heavy.
Expert Tips
- Bring steaks to room temperature before cooking for even searing.
- Use a meat thermometer: 130°F (54°C) for medium-rare, 140°F (60°C) for medium.
- Let steaks rest 5 minutes before serving to redistribute juices.
- For extra flavor, add a splash of white wine before the cream in the sauce.
Storage
- Refrigerate leftovers up to 3 days in an airtight container.
- Reheat gently in a skillet over low heat; add a splash of broth to loosen sauce.
- Not recommended for freezing, as the cream sauce can separate.
Frequently Asked Questions
Can I use another cut of beef? Yes—New York strip, filet mignon, or even pork chops work beautifully.
Can I substitute milk for cream? Whole milk works, but sauce will be thinner. For best results, use cream or half-and-half.
What to serve with it? Mashed potatoes, garlic bread, roasted vegetables, or a crisp green salad pair perfectly.
Estimated Nutrition
~540 kcal per serving (estimate, based on sirloin and cream sauce).
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