Name: Juicy Steak with Heavenly Garlic Cream Sauce
Prep time: 10 min
Cook time: PT-491152H31M34S
Total time: PT-491152H31M34S
Cuisine: American / Steakhouse
Ingredients: 2 steaks (ribeye, NY strip, or sirloin), about 1–1.5 inches thick; Salt and pepper, to taste; 1 tbsp olive oil; 2 tbsp butter (for searing and basting); Fresh thyme or rosemary sprigs (optional, for basting); 2 tbsp butter (for sauce); 3–4 cloves garlic, minced (or 1 head roasted garlic, mashed); 3/4 cup heavy cream (or half‑and‑half); 1/2 cup grated Parmesan cheese; 1 tsp Dijon mustard (optional); Salt and pepper, to taste (for sauce); Fresh parsley, chopped (for garnish)

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Juicy steak with heavenly garlic cream sauce is the kind of dish that feels straight off a restaurant menu—but I make it easily right at home. Perfectly seared steak is served with a rich, velvety garlic cream sauce that’s full of flavor and comfort. Every bite is savory, tender, and deeply satisfying.

Why You’ll Love This Recipe

I love this recipe because it strikes the perfect balance between simple and indulgent. The steak is cooked just how I like it—crispy on the outside and juicy on the inside—while the sauce adds a luxurious, creamy finish with roasted garlic flavor that melts into every bite. It’s a show-stopping dinner that doesn’t require complicated steps, and it always feels special. Juicy Steak with Heavenly Garlic Cream Sauce

Ingredients

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

For the steak:

Ribeye, NY strip, or sirloin steak (1–1.5 inches thick)
Salt and pepper
Olive oil
Butter
Fresh thyme or rosemary (optional for basting)

For the garlic cream sauce:

Butter
Garlic (minced or roasted cloves)
Heavy cream
Grated Parmesan cheese
Dijon mustard (optional, for depth)
Salt and pepper
Fresh parsley (for garnish)

Directions

I start by letting the steak sit at room temperature for 30 minutes. I pat it dry and season both sides generously with salt and pepper.
I heat oil in a cast iron skillet over medium-high heat, then sear the steak until browned and cooked to my desired doneness (about 4–5 minutes per side).
During the last minute, I add butter and herbs, then baste the steak. I remove it from the pan and let it rest on a plate.
In the same skillet, I melt butter and sauté the garlic until fragrant (or mash in roasted garlic if using).
I pour in the heavy cream and let it simmer, then stir in Parmesan and Dijon. I cook it until the sauce thickens slightly.
I season to taste, then slice the rested steak and spoon the creamy garlic sauce generously over the top.

Servings and timing

This recipe makes 2 servings.
Prep time: 10 minutes
Cook time: 15–20 minutes
Total time: 25–30 minutes

Variations

I sometimes use filet mignon or flank steak when I want to change it up.
For a mushroom twist, I sauté sliced mushrooms before adding the cream.
I lighten the sauce with half-and-half or use coconut cream for a dairy-free version.
I add a splash of white wine or broth to the sauce for extra richness.

storage/reheating

I store leftover steak and sauce separately in the fridge for up to 3 days.
To reheat, I warm the sauce over low heat and reheat the steak in a skillet or in a low oven to preserve the texture.
I avoid microwaving the steak to keep it from drying out. Juicy Steak with Heavenly Garlic Cream Sauce

FAQs

Can I make the garlic sauce ahead of time?

Yes, I often make the sauce earlier in the day. I just reheat it gently before serving and whisk in a splash of cream if it thickens too much.

What cut of steak works best?

I like ribeye for its marbling, but NY strip and sirloin are also great. Any well-marbled cut that sears well will work.

Should I use raw or roasted garlic?

Both work, but I prefer roasted garlic when I want a sweeter, more mellow flavor. Raw garlic gives it a bold bite.

How do I know when the steak is done?

I use a meat thermometer: 130°F for medium-rare, 140°F for medium. I always let it rest for 5–10 minutes before slicing.

What can I serve with this dish?

I love pairing it with mashed potatoes, roasted vegetables, or a crisp green salad. The sauce is amazing drizzled over sides, too.

Conclusion

Juicy steak with heavenly garlic cream sauce is one of those meals I turn to when I want comfort, flavor, and a little bit of luxury—all in under 30 minutes. The tender, seared steak and rich, garlicky sauce are a match made in heaven, and I always feel like I’ve made something truly special. Whether it’s a weekend dinner or a date-night dish, this one never disappoints.

Juicy Steak with Heavenly Garlic Cream Sauce

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Juicy steak with heavenly garlic cream sauce is a restaurant‑style dish made at home with a perfectly seared steak and a rich, velvety garlic cream sauce. It’s simple, indulgent, and ideal for a special dinner that still comes together quickly.

Author: Lizaa
Prep Time: 10 minutes
Cook Time: 15–20 minutes
Total Time: 25–30 minutes
Yield: 2 servings
Category: Main Dish
Method: Stovetop
Cuisine: American / Steakhouse
Diet: Gluten Free

Ingredients

2 steaks (ribeye, NY strip, or sirloin), about 1–1.5 inches thick
Salt and pepper, to taste
1 tbsp olive oil
2 tbsp butter (for searing and basting)
Fresh thyme or rosemary sprigs (optional, for basting)
2 tbsp butter (for sauce)
3–4 cloves garlic, minced (or 1 head roasted garlic, mashed)
3/4 cup heavy cream (or half‑and‑half)
1/2 cup grated Parmesan cheese
1 tsp Dijon mustard (optional)
Salt and pepper, to taste (for sauce)
Fresh parsley, chopped (for garnish)

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Instructions

Take the steaks out of the fridge 30 minutes before cooking. Pat them dry and season generously on both sides with salt and pepper.
Heat a cast iron or heavy skillet over medium‑high heat and add olive oil.
Sear the steaks 4–5 minutes on each side (depending on thickness) until a deep brown crust forms and steaks reach your desired doneness. During the last minute of cooking, add butter and fresh herbs, then baste the steaks. Remove from pan and let rest on a plate.
In the same skillet, reduce heat to medium. Add butter for the sauce and sauté minced garlic (or add mashed roasted garlic) until fragrant.
Pour in the heavy cream and bring to a gentle simmer. Stir in the Parmesan cheese and Dijon mustard (if using). Cook until the sauce thickens slightly and becomes creamy.
Season the sauce with salt and pepper to taste.
Slice the rested steaks, plate them, and spoon the garlic cream sauce generously over the top. Garnish with fresh parsley and freshly cracked black pepper if desired.

Notes

For deeper flavor, use roasted garlic instead of raw garlic.
For a mushroom cream variation, sauté sliced mushrooms after garlic and before adding cream.
Use half‑and‑half instead of heavy cream to lighten the sauce a bit.
For a dairy‑free alternative, substitute cream with coconut cream and use olive oil instead of butter.
Finish the sauce with a splash of white wine or broth for extra complexity.
Let the steak rest for 5–10 minutes before slicing to keep it juicy.