You’ve just picked a restaurant-worthy dish! This Juicy Steak with Creamy Garlic Sauce is rich, indulgent, and surprisingly easy to make at home. Perfect for date nights, special occasions, or when you’re simply craving a next-level steak dinner.
🥩 Juicy Steak with Creamy Garlic Sauce
🍽️ Serves: 2–4
⏱️ Prep Time: 10 min | Cook Time: 20 min
📝 Ingredients:
For the Steak:
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2 ribeye, sirloin, or New York strip steaks (about 1 inch thick)
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Salt & pepper to taste
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1–2 tbsp olive oil
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1 tbsp butter
For the Creamy Garlic Sauce:
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4 cloves garlic, minced
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1/2 cup heavy cream
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1/4 cup beef broth (or white wine for added depth)
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1/4 cup Parmesan cheese (grated)
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1 tsp Dijon mustard (optional, adds tang)
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Salt & pepper to taste
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1 tsp fresh thyme or parsley (optional garnish)
🔥 Instructions:
1. Season & Sear the Steak:
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Pat steaks dry with paper towels.
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Season both sides generously with salt and black pepper.
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Heat olive oil in a cast-iron skillet or heavy pan over medium-high heat.
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Add steaks and sear 3–4 minutes per side (for medium-rare). Adjust based on thickness and desired doneness.
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Add butter during the last minute and spoon over the steak.
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Remove from skillet and let rest while making the sauce.
2. Make the Garlic Cream Sauce:
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In the same skillet, lower the heat to medium.
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Add minced garlic and sauté 30 seconds (don’t burn it).
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Deglaze with beef broth or white wine, scraping up any browned bits.
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Stir in heavy cream, Dijon mustard (if using), and Parmesan.
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Simmer gently for 2–3 minutes, until slightly thickened.
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Season with salt and pepper to taste.
3. Serve:
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Slice steak and spoon creamy garlic sauce over the top.
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Garnish with fresh thyme or parsley if desired.
🍽️ Serving Suggestions:
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Mashed potatoes, garlic butter rice, or pasta
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Roasted asparagus, broccoli, or green beans
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A crusty baguette to soak up the sauce
🔄 Variations:
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Add mushrooms or spinach to the sauce
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Use chicken or pork chops instead of steak
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Make it spicy with a dash of crushed red pepper flakes
🌡️ Steak Doneness Guide (Internal Temp):
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Rare: 125°F (cool red center)
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Medium-Rare: 130–135°F
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Medium: 140–145°F
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Medium-Well: 150–155°F
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Well Done: 160°F+