Steak with Garlic Cream Sauce

When I want a steak dinner that goes beyond the ordinary, I turn to this recipe. It features tender, seared beef steaks drenched in a rich garlic cream sauce loaded with Parmesan flavor. Every bite is buttery, savory, and just indulgent enough to feel like a restaurant-quality meal made at home. Whether I’m cooking for a date night or just craving something extra comforting, this dish always delivers.

Why You’ll Love This Recipe

I keep coming back to this recipe for a few reasons:

• The garlic-Parmesan sauce is incredibly flavorful and creamy
• It’s fast—ready in just 25 minutes
• It works with all kinds of steak cuts
• I can make it with simple ingredients I already have in the fridge
• It feels fancy without the stress

Ingredients

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

• 2 to 4 beef steaks (ribeye, sirloin, or filet mignon, about 2.5 cm thick)
• 2 tablespoons olive oil
• 3 cloves garlic, finely chopped
• 200 ml heavy cream
• 50 g freshly grated Parmesan cheese
• 1 tablespoon butter
• 1 teaspoon Dijon mustard (optional)
• Salt and freshly ground black pepper, to taste
• Fresh parsley or chives, for garnish

Directions

Step 1: Cook the Steaks

I always let the steaks rest at room temperature for 20 minutes before cooking—this helps them cook more evenly.

I season both sides generously with salt and pepper. Then I heat olive oil in a large pan over high heat. I sear each steak for about 3 to 5 minutes per side, depending on the thickness and how I like them cooked.

Once they’re done, I remove them from the pan and tent them with foil to rest while I make the sauce.

Step 2: Make the Garlic Cream Sauce

Using the same pan, I lower the heat to medium and add the butter. When it’s melted, I sauté the garlic for about a minute until fragrant—but not browned.

Next, I pour in the heavy cream, stirring well, and bring it to a gentle simmer. I add the Parmesan and Dijon mustard (if using), whisking until the sauce is smooth and slightly thickened—about 2 to 3 minutes.

Step 3: Combine and Serve

I return the steaks to the pan just long enough to coat them in the sauce and warm them through.

When plating, I spoon a generous amount of the creamy sauce over each steak and top with chopped parsley or chives for a fresh finish.

Servings and Timing

This recipe makes 2 to 4 servings and comes together in about 25 minutes total:

• Prep Time: 10 minutes
• Cook Time: 15 minutes

It’s perfect for a weeknight meal or a special weekend dinner.

Variations

• Add mushrooms: I sometimes sauté sliced mushrooms with the garlic for a deeper, earthier sauce.
• Use different cheeses: Pecorino Romano or Asiago give the sauce a sharper edge.
• Swap mustard: I use whole grain mustard instead of Dijon for extra texture.
• Deglaze with wine: A splash of white wine right before adding the cream boosts the flavor beautifully.

Storage/Reheating

• Store leftovers in an airtight container in the fridge for up to 3 days.
• Reheat gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce.
• I don’t recommend freezing this dish—the cream sauce doesn’t hold up well to thawing.

FAQs

Can I use a different cut of steak?

Yes. I use whatever I have on hand—ribeye, sirloin, filet mignon, or even flank steak. Just adjust the cooking time based on the cut and thickness.

Can I make the sauce without cream?

For a lighter version, I’ve used half-and-half or a mix of milk and Greek yogurt. The result is slightly less rich but still delicious.

Is the Dijon mustard necessary?

No, but I like how it adds a gentle tang and depth. It’s optional, so I skip it if I want a purer Parmesan flavor.

How do I know when my steak is done?

I use a meat thermometer:

• Medium rare: 130–135°F (55–57°C)
• Medium: 135–145°F (57–63°C)

Letting the steak rest is key to keeping it juicy.

Can I double the sauce?

Absolutely. When I serve this over pasta or mashed potatoes, I often double the sauce so I have extra to drizzle.

Conclusion

This Steak with Garlic Cream Sauce is everything I want from a comfort meal—simple, rich, and satisfying. The garlic and Parmesan blend into a silky sauce that pairs beautifully with seared steak, and the whole dish comes together in under 30 minutes. Whether I’m serving it with mashed potatoes, a crisp salad, or crusty bread, this recipe always makes dinner feel like a special occasion.

Print