There’s something undeniably comforting about a perfectly seared steak smothered in a rich, velvety garlic cream sauce. It’s the kind of dish that feels like a restaurant-quality indulgence, yet it can be easily made at home with just a handful of ingredients. Whether you’re looking to impress dinner guests or treat yourself to a flavorful weeknight dinner, this recipe delivers both simplicity and decadence.
The beauty of this steak dish lies in its balance of bold flavors and creamy texture. The seared steak provides a savory base, while the garlic cream sauce adds depth, richness, and a touch of elegance. With minimal prep and fast cooking, it’s a no-fuss meal that doesn’t compromise on taste.
What makes this recipe even better is its versatility. Pair it with mashed potatoes, roasted vegetables, or a crisp green salad for a complete meal. It’s a steak lover’s dream and a comfort food classic you’ll want to keep in your regular rotation.
Cooking Time & Serving
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Servings: 2
Ingredients
For the Steak:
- 2 ribeye or sirloin steaks (1 to 1.5 inches thick)
- Salt and freshly ground black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
For the Garlic Cream Sauce:
- 1 tbsp butter
- 4 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup grated Parmesan cheese
- ½ tsp Dijon mustard (optional, for extra depth)
- Salt and pepper, to taste
- 1 tbsp chopped fresh parsley (for garnish)
How to Make Steak with Garlic Cream Sauce
Step 1: Prepare the Steaks
- Take the steaks out of the fridge 20 minutes before cooking to bring them to room temperature.
- Pat dry with paper towels and season generously on both sides with salt and black pepper.
Step 2: Sear the Steaks
- Heat olive oil and butter in a large skillet (cast iron preferred) over medium-high heat.
- Once hot, add the steaks and sear for 3-4 minutes per side for medium-rare (adjust time depending on thickness and desired doneness).
- Transfer steaks to a plate and tent loosely with foil to rest.
Step 3: Make the Garlic Cream Sauce
- In the same pan, reduce heat to medium. Add 1 tbsp butter and minced garlic. Sauté for 30-60 seconds until fragrant.
- Pour in the heavy cream, stir, and let it simmer for 2-3 minutes.
- Add Parmesan cheese and Dijon mustard (if using), and stir until melted and the sauce is smooth.
- Season with salt and pepper to taste.
Step 4: Serve
- Return the rested steaks to the pan or plate them and spoon the garlic cream sauce generously over the top.
- Garnish with chopped parsley and serve immediately.
Notes
- Steak Cut Options: Ribeye offers more fat and flavor, while sirloin is leaner. Choose based on preference.
- Doneness Guide: Use a meat thermometer—125°F (rare), 135°F (medium-rare), 145°F (medium).
- Add Mushrooms: For extra depth, sauté sliced mushrooms with the garlic before adding cream.
- Leftovers: Store in an airtight container in the fridge for up to 3 days. Reheat gently to avoid overcooking.
FAQs
Can I use milk instead of heavy cream?
You can use whole milk, but the sauce will be thinner. For a creamy consistency, try adding a teaspoon of flour or cornstarch.
Can this recipe be made keto-friendly?
Yes! It’s already low in carbs. Just ensure the mustard and Parmesan are sugar-free.
Can I grill the steak instead of pan-searing?
Absolutely. Grill to your preferred doneness, then make the sauce separately on the stovetop.
How do I prevent the sauce from curdling?
Keep the heat on medium or low once you add the cream, and avoid boiling it.
Nutrition Information
| Nutrient | Per Serving |
|---|---|
| Calories | 610 kcal |
| Protein | 38 g |
| Carbohydrates | 4 g |
| Fat | 48 g |
| Saturated Fat | 25 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 510 mg |
| Cholesterol | 155 mg |
Note: Nutritional values are estimates and will vary based on the specific ingredients and portion sizes used.
Disclaimer
This recipe is intended for occasional indulgence and should be enjoyed in moderation, especially if following a restricted diet. Be mindful of food allergies—especially to dairy, garlic, or mustard—and adjust ingredients accordingly. Always consult with a medical professional if you have specific dietary concerns.
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