🥩 Juicy Steak with Creamy Garlic Sauce
Servings
2–3 servings
Ingredients
Steak
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2–3 steaks (ribeye, sirloin, or strip steak – about 1 inch thick)
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Salt & freshly ground black pepper
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1 tbsp olive oil
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2 tbsp butter
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2–3 cloves garlic, lightly crushed
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Fresh thyme or rosemary (optional)
Creamy Garlic Sauce
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1 tbsp butter
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1 tbsp olive oil
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4–5 cloves garlic, finely minced
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1 cup heavy cream
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½ cup beef broth (or chicken broth)
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½ tsp black pepper
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½ tsp paprika (optional)
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¼ tsp Italian seasoning or dried thyme
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Salt to taste
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1 tbsp grated Parmesan (optional but recommended)
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Fresh parsley, chopped (for garnish)
Instructions
1. Prep the Steak
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Remove steaks from fridge 30 minutes before cooking.
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Pat dry with paper towels.
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Season generously on both sides with salt and black pepper.
👉 Dry steak = better crust.
2. Sear the Steaks
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Heat a heavy skillet (cast iron preferred) over high heat.
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Add olive oil.
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Once hot, place steaks in the pan.
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Sear 3–4 minutes per side for medium-rare (adjust to preference).
During last minute:
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Add butter, crushed garlic, and herbs.
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Spoon melted butter over steaks continuously.
Remove steaks and set aside to rest.
3. Make the Creamy Garlic Sauce
Using the same pan (don’t clean it!):
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Reduce heat to medium.
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Add butter + olive oil.
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Add minced garlic and sauté 20–30 seconds until fragrant (not brown).
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Pour in beef broth, scraping up browned bits.
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Add cream, black pepper, paprika, and herbs.
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Simmer 3–5 minutes until slightly thickened.
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Stir in Parmesan if using.
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Taste and adjust salt.
4. Combine
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Return steaks to the pan.
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Spoon sauce over the steaks.
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Simmer together 1–2 minutes so flavors marry.
5. Garnish & Serve
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Sprinkle with fresh parsley.
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Serve hot with extra sauce spooned over the top.
Best Sides
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Mashed potatoes
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Roasted vegetables
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Garlic bread
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Rice or buttered noodles
Chef Tips
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For extra richness, add 1 tsp Dijon mustard to the sauce
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Want a mushroom version? Add sautéed mushrooms before cream
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Don’t overcook—steak continues cooking while resting
