Name: Juicy Steak with Creamy Garlic Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: American / Steakhouse
Ingredients: 2 steaks (ribeye, sirloin, filet mignon, or preferred cut); Salt and freshly ground black pepper, to taste; 1 tbsp olive oil; 1 tbsp butter; 3–4 garlic cloves, minced; ¾ cup heavy cream; ¼ cup grated Parmesan cheese; Fresh parsley, chopped (optional, for garnish)

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This Juicy Steak with Creamy Garlic Sauce is everything I want in a comforting, indulgent meal. The steak is pan-seared to perfection—tender, flavorful, and beautifully crusted—while the sauce is rich, garlicky, and velvety smooth. It’s the kind of dish that feels like a steakhouse dinner, but I can make it easily at home.

Why You’ll Love This Recipe

I love this recipe because it delivers maximum flavor with minimal effort. The creamy garlic sauce adds a gourmet touch, turning a simple steak into a restaurant-worthy meal. Whether I’m making it for a date night or just treating myself, it’s always a hit. Plus, I can use any cut of steak I prefer, from ribeye to filet mignon.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak (ribeye, sirloin, or filet mignon work great)
Salt and black pepper
Olive oil
Butter
Garlic cloves (minced)
Heavy cream
Parmesan cheese (grated)
Fresh parsley (optional, for garnish)

Directions

I start by seasoning both sides of the steak generously with salt and pepper.
I heat olive oil in a skillet over high heat and sear the steak for about 3-4 minutes per side for medium-rare, adjusting time based on thickness.
Once done, I transfer the steak to a plate and let it rest.
In the same skillet, I add butter and sauté the garlic until fragrant, about 1 minute.
I pour in the heavy cream and stir in the parmesan cheese, letting the sauce simmer until thickened.
I return the steak to the skillet briefly to warm it through and coat it with the sauce.
I serve it hot, optionally garnished with chopped parsley.

Servings and timing

Serves: 2
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes

Variations

Sometimes I add mushrooms or caramelized onions to the sauce for extra richness. I’ve also made it with crushed red pepper for a bit of heat or stirred in a splash of white wine for a deeper flavor. If I want a lower-fat version, I swap the heavy cream for half-and-half.

storage/reheating

I store leftovers in an airtight container in the fridge for up to 3 days. To reheat, I slice the steak and gently warm it in a skillet with a splash of cream or water to loosen the sauce. I avoid microwaving it so the steak doesn’t dry out.

FAQs

What’s the best steak cut for this recipe?

I usually go for ribeye or filet mignon for tenderness and flavor, but sirloin and New York strip work well too.

Can I make the sauce ahead of time?

Yes, I can make the garlic cream sauce a day ahead and reheat it gently before serving.

How do I know when the steak is done?

I use a meat thermometer—130°F for medium-rare, 140°F for medium. Letting it rest is key to keeping it juicy.

Can I grill the steak instead of pan-searing?

Absolutely. Grilling adds a smoky flavor, and I just prepare the sauce separately on the stove.

Is the sauce gluten-free?

Yes, it is naturally gluten-free as long as the ingredients used (like parmesan) are certified gluten-free.

Conclusion

This Juicy Steak with Creamy Garlic Sauce is my go-to for a luxurious meal that’s surprisingly simple to make. The creamy sauce elevates the steak beautifully, and every bite feels like a special occasion.