Steak with Luscious Garlic Cream Sauce

This steak with luscious garlic cream sauce is the kind of dish I turn to when I want something decadent yet easy. Juicy, pan-seared steak paired with a rich, velvety garlic-infused cream sauce makes this a perfect choice for weeknight indulgence or weekend entertaining. It’s a restaurant-quality dish I can make at home with just a few ingredients.

Why You’ll Love This Recipe

I love how this recipe brings together simplicity and luxury in one skillet. The seared steak is tender and flavorful on its own, but the creamy garlic sauce elevates it to a whole new level. The aroma of sautéed garlic combined with cream and butter makes it irresistible. I can have this dish on the table in under 30 minutes, and it never fails to impress.

Ingredients

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

• Ribeye or sirloin steak

• Salt

• Black pepper

• Olive oil

• Butter

• Garlic cloves (minced)

• Heavy cream

• Parmesan cheese (grated)

• Fresh parsley (optional, for garnish)

Directions

1. I start by seasoning both sides of the steak with salt and black pepper.

2. I heat olive oil in a skillet over medium-high heat until shimmering.

3. I sear the steak for 3–4 minutes per side for medium-rare, or until it reaches my desired doneness. Then I remove it and let it rest.

4. In the same skillet, I lower the heat and melt butter, then add the minced garlic and sauté it until fragrant—about 1 minute.

5. I pour in the heavy cream and stir, letting it simmer gently.

6. I mix in the grated Parmesan and let the sauce thicken for a couple of minutes.

7. Once the sauce is creamy and smooth, I return the steak to the skillet, spooning sauce over it.

8. I garnish with parsley and serve immediately.

Servings and timing

This recipe serves 2 people and takes about 25–30 minutes from start to finish, including preparation and cooking time.

Variations

Sometimes I add mushrooms to the sauce for extra depth. If I want a hint of spice, I sprinkle in some red pepper flakes. For a dairy-free version, I substitute the cream with full-fat coconut milk and skip the cheese. When I’m serving a crowd, I double the sauce and cook several steaks in batches.

Storage/Reheating

I store leftovers in an airtight container in the refrigerator for up to 3 days. To reheat, I gently warm the steak and sauce in a skillet over low heat, adding a splash of cream or broth if the sauce has thickened too much. I avoid microwaving, as it tends to overcook the steak.

FAQs

How do I know when the steak is done?

I use a meat thermometer for accuracy—130°F for medium-rare, 140°F for medium, and 150°F for medium-well. I also let the steak rest after cooking to keep it juicy.

Can I use a different cut of steak?

Yes, I sometimes use filet mignon, New York strip, or even flank steak depending on what I have on hand. The cooking time may vary slightly.

What can I serve with this steak?

I like to serve it with mashed potatoes, roasted vegetables, or a crisp green salad. The sauce also goes great with pasta.

Can I make the sauce ahead of time?

I prefer making the sauce fresh, but if needed, I prepare it up to a day in advance and reheat it gently before serving.

What if I don’t have Parmesan cheese?

I’ve used other cheeses like Asiago or Gruyère when I don’t have Parmesan. The flavor will be slightly different, but still delicious.

Conclusion

This steak with luscious garlic cream sauce is one of those go-to recipes I rely on for comfort and sophistication. It’s easy, flavorful, and always satisfying. Whether I’m cooking for myself or someone special, it delivers every time.

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