Juicy Steak with Creamy Garlic Sauce Made Simple

Juicy Steak with Creamy Garlic Sauce is the weeknight-to-date-night recipe that gives you a restaurant-quality sear, a tender, rosy center, and a velvety pan sauce bursting with mellow garlic—without complicated steps.

Why You’ll Love This Juicy Steak with Creamy Garlic Sauce

• Fast and reliable: From fridge to fork in about 30 minutes with clear time-and-temp cues.
• Gorgeous crust, tender center: High-heat searing delivers that irresistible caramelized exterior while keeping the inside juicy.
• Silky, spoonable sauce: A quick reduction and gentle cream finish create a luxurious garlic sauce that clings to every slice.
• One-pan convenience: Sear the steaks, then use the drippings to build flavor in the same skillet—minimal cleanup.
• Flexible cuts & sides: Works with ribeye, strip, or sirloin and pairs with veggies, grains, or potatoes.
• Make-it-yours options: Lemon, herbs, or a touch of Dijon let you tune brightness, aroma, and depth.

What Is Juicy Steak with Creamy Garlic Sauce?

At its core, this dish is a perfectly seared steak—think deeply browned on the outside, pink and tender within—finished with a smooth garlic-forward sauce that’s made in the same pan. You’ll baste the steak in the final minute of searing with butter, crushed garlic, and herbs, then let it rest while you whisk a few simple ingredients into the browned bits. The result is a glossy, savory cream sauce perfumed with gentle garlic and a hint of umami.

Unlike heavy sauces that drown the steak, this one is intentionally balanced: it’s rich enough to feel special but light enough to let the beef’s natural flavor take center stage.

Juicy Steak with Creamy Garlic Sauce

This Juicy Steak with Creamy Garlic Sauce recipe brings restaurant-style flavor home with a perfectly seared steak and a smooth, garlicky pan sauce. It’s fast, flexible, and made in one skillet for minimal cleanup and maximum flavor.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Total Time 30 minutes mins

Course Dinner

Cuisine American

Servings 2 servings

Calories 720 kcal

Ingredients

  

For the Steak

• 2 ribeye, strip, or sirloin steaks about 1 in thick, 280–340 g each
• 2 tsp fine sea salt divided
• 1 tsp freshly ground black pepper
• 1.5 tbsp olive or avocado oil for searing
• 2 tbsp unsalted butter for basting
• 2 garlic cloves lightly smashed
• 2 sprigs fresh thyme or rosemary optional

For the Creamy Garlic Sauce

• 2 tbsp unsalted butter
• 1.5 tbsp garlic minced (about 4–5 cloves)
• 240 ml heavy cream or 180 ml cream + 60 ml stock
• 25 g Parmesan cheese freshly grated
• 1 tsp Dijon mustard optional
• 60 ml low-sodium beef or chicken stock as needed for thinning
• 1 pinch smoked paprika or black pepper to taste
• 1 wedge lemon for finishing, optional

Instructions

 

• Step 1 – Temper and Season: Pat steaks dry and season with salt and pepper. Let rest at room temperature for 20–30 minutes.
• Step 2 – Preheat Pan: Heat skillet over medium-high until hot. Add oil and heat until shimmering.
• Step 3 – Sear Steaks: Place steaks in the pan and sear undisturbed for 2–3 minutes per side until deeply browned.
• Step 4 – Baste: Add butter, smashed garlic, and herbs. Tilt the pan and baste steaks for 60–90 seconds with foaming butter.
• Step 5 – Check Doneness: For medium-rare, aim for 125°F (52°C). Transfer to plate and rest 5–7 minutes, tented with foil.
• Step 6 – Make Sauce: Reduce heat. Add 2 tbsp butter, sauté minced garlic until fragrant (30–60 seconds), then deglaze with ¼ cup stock. Add cream and simmer 2–3 minutes to reduce slightly.
• Step 7 – Finish Sauce: Whisk in Parmesan and Dijon (if using). Adjust seasoning and sauce consistency with stock or additional simmering. Add a squeeze of lemon if desired.
• Step 8 – Serve: Slice steaks against the grain and plate with creamy garlic sauce. Garnish with herbs if desired.

Notes

For the best sear, do not overcrowd the pan—work in batches if needed. Resting the steak allows juices to redistribute, ensuring every bite is tender. The sauce can be customized with herbs, lemon zest, or mushrooms for added depth.

Keyword creamy garlic sauce, easy steak dinner, juicy ribeye, one pan steak recipe, steak with garlic sauce

Ingredients for Juicy Steak with Creamy Garlic Sauce

For the Steak

• 2 ribeye, strip, or sirloin steaks, about 1 in (2.5 cm) thick, 10–12 oz (280–340 g) each
• 2 tsp fine sea salt (divided), plus more to taste
• 1 tsp freshly ground black pepper
• 1–2 tbsp olive or avocado oil (for high-heat searing)
• 2 tbsp unsalted butter
• 2 whole garlic cloves, lightly smashed
• 2 sprigs fresh thyme or rosemary (optional)

For the Creamy Garlic Sauce

• 2 tbsp unsalted butter
• 4–5 garlic cloves, minced (about 1½ tbsp)
• 1 cup (240 ml) heavy cream (or ¾ cup cream + ¼ cup stock for lighter)
• ¼ cup (25 g) freshly grated Parmesan or similar hard cheese
• 1 tsp Dijon mustard (optional, for gentle tang)
• ¼–½ cup (60–120 ml) low-sodium beef or chicken stock, as needed for thinning
• Pinch of smoked paprika or black pepper, to taste
• Lemon wedge, for finishing (optional)

Optional Garnishes & Sides

• Chopped parsley or chives
• Roasted or steamed vegetables (broccolini, green beans, asparagus)
• Mashed or roasted potatoes, rice, or buttered noodles

Ingredient Notes

• Choosing the cut: Ribeye is the juiciest thanks to marbling; strip has a firmer bite with a bold beefy taste; sirloin is leaner and budget-friendly.
• Thickness matters: Aim for about 1 inch (2.5 cm). Thicker steaks need a bit more time and benefit from finishing in the oven; thinner cook quickly on the stovetop.
• Oil choice: Use an oil with a high smoke point for the initial sear. Add butter later for flavor and basting.
• Cream: Heavy cream reduces smoothly and resists curdling. For a lighter sauce, swap in part stock and reduce a minute longer.
• Cheese: Finely grate so it melts seamlessly—grainy cheese can clump.
• Garlic levels: If you love mellow sweetness, sauté garlic gently; for a bigger punch, mince extra and divide—half early, half in the last 30 seconds of sautéing.

Step-by-Step Instructions

Step 1 – Temper and Season the Steaks

Pat steaks completely dry with paper towels. Season all sides with salt and pepper. Let them rest at room temperature 20–30 minutes while you prep the other ingredients. This brief temper promotes even cooking and a better sear.

Step 2 – Preheat the Skillet

Heat a heavy stainless-steel or cast-iron skillet over medium-high until hot—2 to 3 minutes for cast-iron, a bit longer for stainless. Add the oil and heat just to the point of shimmering.

Step 3 – Sear the First Side

Lay the steaks in the pan, leaving space between them; they should sizzle immediately. Don’t move them for 2–3 minutes. When a deep brown crust forms and they release easily, flip.

Step 4 – Add Butter, Garlic, and Herbs; Baste

Add butter, the smashed garlic cloves, and herb sprigs to the skillet. Tilt the pan slightly and spoon the foaming butter over the steaks for 60–90 seconds. This builds flavor and an even crust.

Step 5 – Check Doneness and Rest

Use an instant-read thermometer for precision: about 125°F (52°C) for medium-rare, 135°F (57°C) for medium. Transfer steaks to a warm plate. Tent loosely with foil and rest 5–7 minutes. Resting allows juices to redistribute for maximum tenderness.

Step 6 – Build the Creamy Garlic Sauce

Reduce heat to medium-low. If the pan looks dry, add 2 tbsp butter. Stir in minced garlic and cook about 30–60 seconds until fragrant—avoid browning. Splash in ¼ cup stock to loosen the browned bits, scraping with a wooden spoon. Pour in cream and simmer 2–3 minutes until slightly thickened.

Step 7 – Finish the Sauce

Whisk in Parmesan until melted and smooth. Stir in Dijon if using. Taste and adjust with salt, pepper, or a pinch of smoked paprika. If the sauce is too thick, loosen with more stock; if too thin, simmer another minute. For brightness, squeeze in a few drops of lemon.

Step 8 – Slice and Serve

Slice steaks against the grain. Spoon the creamy garlic sauce over the top and garnish with chopped parsley or chives. Serve immediately with your favorite sides.

Pro Tips for Success

• Dry equals crust: Moisture is the enemy of browning. Pat steaks dry before seasoning and searing.
• Don’t overcrowd: Two steaks per large skillet is the max. Crowding drops the temperature and steams the meat.
• Heat discipline: Preheat the pan properly. If the oil isn’t shimmering, wait—great sear needs heat.
• Thermometer = confidence: Temperatures beat guesswork. Pull a few degrees early; carryover cooking during rest finishes the job.
• Baste late: Add butter near the end so it doesn’t burn, and baste constantly for even color and flavor.
• Sauce texture: Warm cream reduces quickly; whisking in finely grated cheese ensures a smooth, glossy finish.
• Timing harmony: Start a quick side (like green beans or couscous) before searing so everything lands on the table together.

Flavor Variations

• Lemon–Herb Cream: Add 1 tsp lemon zest and a tablespoon of chopped parsley to the sauce for a fresh lift.
• Peppercorn Cream: Crush ½–1 tsp black peppercorns and bloom them with the garlic before adding cream.
• Mushroom Garlic Sauce: Sauté 1 cup thinly sliced mushrooms for 3–4 minutes before the garlic; proceed with cream and cheese.
• Smoky Paprika Cream: Stir ½ tsp smoked paprika into the sauce and finish with chives for color.
• Dijon–Capers Twist: Add Dijon and 1–2 tsp drained capers for savory pop and tang (stir in at the end to keep them bright).

Serving Suggestions

• Vegetables: Pair with crisp-tender broccolini, pan-seared asparagus, green beans, or a simple salad with lemony dressing.
• Starches: Mashed or roasted potatoes are classic; buttered egg noodles or rice soak up extra sauce beautifully.
• Make it a plate: Slice steak over a bed of garlicky mashed potatoes, spoon sauce over, and scatter herbs for a bistro-style presentation.
• Color and crunch: Finish with a small handful of microgreens or thinly sliced scallions for freshness.

Storage and Freezing Instructions

• Refrigerate: Store leftover steak and sauce in airtight containers for up to 3 days.
• Reheat gently: Warm slices in a covered skillet over low heat with a spoonful of stock until just heated through; warm sauce separately over low heat, thinning with a splash of stock if needed.
• Freeze (steak only): For best quality, freeze cooked steak slices (without sauce) up to 1 month. Thaw overnight in the fridge, then rewarm briefly. The cream sauce is best made fresh.

Nutrition Facts (Per Serving)

Approximate values for 1 steak with about ¼ of the sauce (2 servings total).

Estimates vary by cut, marbling, and exact sauce portion.

FAQ About Juicy Steak with Creamy Garlic Sauce

TastyInspo Notes

• Season early: Salt the steaks at least 20 minutes before cooking to help the seasoning penetrate and the surface dry for superior browning.
• Flip once: Frequent flipping prevents crust formation; one confident flip plus basting keeps the exterior even and caramelized.
• Mind the edges: For ribeyes with thicker rims of fat, stand the steak on its side with tongs for 30–60 seconds to render the edge.
• Garlic two ways: Smash cloves for basting (gentle perfume), mince for the sauce (bigger impact).
• Cheese finesse: Off the heat, whisk finely grated cheese in small handfuls for a satiny, lump-free sauce.
• Bright finish: A few drops of lemon just before serving sharpen flavors without making the sauce sour.
• Cut like a pro: Slice against the grain for tenderness, especially with sirloin.
• Leftover magic: Refrigerated steak is excellent in sandwiches or sliced over salads; gently rewarm the sauce or whisk in a spoon of stock to refresh.

Final Thoughts

Juicy Steak with Creamy Garlic Sauce proves how a few well-timed steps—dry the meat, preheat the pan, baste with butter, and finish with a simple cream reduction—can transform dinner into something memorable. The steak stays the star, the sauce adds a velvet halo of garlic and umami, and the whole plate comes together in one pan with calm, confident technique. Once you master this method, it becomes your reliable blueprint for any cut you love and any side you’re craving.