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