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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.

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)

Instructions

  1. Take the steaks out of the fridge 30 minutes before cooking. Pat them dry and season generously on both sides with salt and pepper.
  2. Heat a cast iron or heavy skillet over medium‑high heat and add olive oil.
  3. 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.
  4. In the same skillet, reduce heat to medium. Add butter for the sauce and sauté minced garlic (or add mashed roasted garlic) until fragrant.
  5. 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.
  6. Season the sauce with salt and pepper to taste.
  7. 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.

Nutrition

Find it online: https://recipesbyliza.com/juicy-steak-with-heavenly-garlic-cream-sauce/