Steak with Garlic Cream Sauce is a rich, restaurant-style dinner that feels special but comes together quickly in one pan. Perfectly seared steaks get a deep, caramelized crust, then rest while you build a silky, garlicky cream sauce in the same skillet using the flavorful browned bits. ù
Spoon that velvety sauce over juicy slices of steak and you have an indulgent meal that’s ideal for date nights, celebrations, or upgrading any weeknight dinner.
Ingredients
- 2 ribeye, strip, or sirloin steaks (about 8–10 oz / 225–280 g each, 1–1½ inches thick)
- 1–2 tablespoons neutral oil (canola, avocado, or vegetable)
- 1 teaspoon kosher salt (plus more to taste)
- ½ teaspoon freshly ground black pepper
- 2 tablespoons unsalted butter
- 4 cloves garlic, minced
- ½ cup beef or chicken stock
- 1 cup heavy cream (or thickened cream)
- 1 teaspoon Dijon mustard (optional, for depth)
- ¼ cup grated Parmesan cheese (optional, for extra richness)
- 1–2 teaspoons Worcestershire sauce or a squeeze of lemon (optional, to balance)
- Chopped fresh parsley or chives, for garnish
Prepping and Searing the Steaks
Remove the steaks from the fridge 20–30 minutes before cooking so they lose their chill and cook more evenly. Pat them very dry on all sides with paper towels; moisture is the enemy of a good crust. Season both sides liberally with salt and black pepper, pressing the seasoning in so it adheres.
Heat a heavy skillet—cast iron is ideal—over medium-high heat until very hot. Add the oil and swirl to coat the bottom.
When the oil shimmers and a faint wisp of smoke appears, carefully lay the steaks in the pan, placing them away from you to avoid splatter. Let them sear without moving them for 3–4 minutes, until a deep brown crust forms.
Flip the steaks and sear the second side for another 3–4 minutes. Adjust the time slightly depending on thickness and desired doneness; for medium-rare, you’re aiming for an internal temperature around 130–135°F (54–57°C).
If your steaks are very thick, you can reduce the heat and cook another minute or two per side, or finish them in a 375°F (190°C) oven.
Once cooked to your liking, transfer the steaks to a warm plate, tent loosely with foil, and let them rest while you make the sauce. Resting allows the juices to redistribute so each slice is tender and moist.
Building the Garlic Cream Sauce
Turn the heat under the skillet down to medium. If there’s a lot of rendered fat left, spoon off some, leaving about a tablespoon in the pan along with the browned bits on the bottom. Add the butter and let it melt, scraping up any fond with a wooden spoon.
Stir in the minced garlic and cook for 30–60 seconds, just until fragrant and barely turning golden; don’t let it burn, or it will taste bitter.
Deglaze the pan with the stock, pouring it in and scraping the bottom to loosen any stuck-on bits. Let this simmer for 1–2 minutes to reduce slightly.
Pour in the heavy cream, stirring to combine. Add Dijon mustard if using, and a small splash of Worcestershire or a squeeze of lemon to brighten the richness.
Bring the sauce to a gentle simmer—no hard boiling—and let it bubble softly for 3–5 minutes, stirring often, until it thickens enough to coat the back of a spoon.
If you’d like an extra lush sauce, stir in the grated Parmesan until melted and smooth. Taste and adjust the seasoning with more salt and pepper as needed. Finally, pour in any juices that have collected under the resting steaks and stir them into the sauce for maximum flavor.
Serving the Steak with Sauce
Slice the rested steaks against the grain into thick strips, or leave them whole if you prefer. Arrange on warm plates or a serving platter.
Spoon the hot garlic cream sauce generously over the steaks or pool it underneath and around them so guests can spoon as much as they like.
Finish with a sprinkle of chopped parsley or chives for color and freshness. This steak is wonderful served with mashed or roasted potatoes, buttery noodles, rice, or a toasted baguette, plus a side of green beans, asparagus, or a simple salad to cut through the richness.
Tips, Variations, and Make-Ahead
For extra flavor, you can add a sprig of thyme or rosemary to the pan while searing the steaks, basting with butter during the last minute of cooking.
To turn this into a steakhouse-style meal, add sliced mushrooms to the pan after cooking the garlic and sauté until browned before adding the stock and cream.
The sauce is best made and served fresh, but you can rewarm leftovers gently over low heat, thinning with a splash of stock or cream if needed. Leftover steak and sauce are excellent over pasta, baked potatoes, or in a steak sandwich the next day.
