Here’s a bold, indulgent recipe for Juicy Steak with Creamy Garlic Sauce — seared to perfection and finished with a rich, garlicky pan sauce that’s perfect for date night or a special dinner at home.
🥩🧄 Juicy Steak with Creamy Garlic Sauce
Ingredients (Serves 2):
For the Steaks:
-
2 ribeye, sirloin, or New York strip steaks (about 1 inch thick)
-
Salt & freshly ground black pepper
-
1–2 tbsp oil (avocado or vegetable)
-
1 tbsp butter
For the Creamy Garlic Sauce:
-
1 tbsp butter (extra for the sauce)
-
4 cloves garlic, minced or smashed
-
½ cup heavy cream
-
¼ cup beef broth or white wine
-
¼ cup Parmesan cheese, grated
-
Salt and black pepper, to taste
-
Optional: 1 tsp Dijon mustard or ½ tsp thyme for extra flavor
🔧 Instructions:
1. Season the Steaks:
-
Pat steaks dry with paper towels.
-
Season both sides generously with salt and pepper.
-
Let sit at room temp for 20–30 minutes for even cooking.
2. Sear the Steaks:
-
Heat oil in a heavy cast iron skillet over high heat until just smoking.
-
Add steaks and sear for 2–3 minutes per side, flipping once for medium-rare (adjust based on thickness).
-
Add 1 tbsp butter during the last minute and baste the steaks with it.
-
Transfer steaks to a plate and let rest while making the sauce.
3. Make the Creamy Garlic Sauce:
-
Lower heat to medium. In the same pan, add 1 tbsp butter.
-
Add garlic and sauté for 30–60 seconds until fragrant (do not brown).
-
Pour in beef broth or wine, scraping up browned bits from the pan.
-
Stir in cream and bring to a gentle simmer for 2–3 minutes.
-
Add Parmesan, and stir until melted and sauce is thickened slightly.
-
Season with salt, pepper, and optional Dijon or thyme.
4. Finish & Serve:
-
Slice rested steak and drizzle with garlic cream sauce.
-
Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up that sauce.
✅ Tips:
-
Use a thermometer for perfect doneness:
-
Rare: 125°F | Medium-Rare: 130–135°F | Medium: 140°F
-
-
Add a splash of lemon juice or vinegar at the end of the sauce to brighten the flavor if it feels too rich.
Want a version using chicken or a low-dairy sauce substitute?