Steak with Garlic Cream Sauce – Simple & Elegant Recipe

Introduction

This Steak with Garlic Cream Sauce is the kind of dish that feels like it came straight from a restaurant — rich, tender, and effortlessly impressive. But it’s made with simple ingredients, quick technique, and just one skillet.

The star is the creamy garlic sauce: silky, savory, and infused with mellow roasted garlic flavor that perfectly complements juicy, pan-seared steak. Whether you’re cooking for a romantic dinner, celebrating something special, or just want a next-level weeknight meal, this recipe brings serious flavor without fuss.

Ingredients Overview

This recipe centers on a few key ingredients — choose quality cuts and fresh garlic for the best flavor.

For the Steak:

• Ribeye, Strip, or Filet Mignon: Choose well-marbled steaks about 1 to 1½ inches thick for best texture and flavor. Let them come to room temperature before cooking for an even sear.

• Salt & Black Pepper: Season generously just before searing.

• Olive Oil or Neutral Oil: High smoke point oils are ideal for getting that golden crust.

• Butter: Adds richness and helps create a beautiful pan sauce base.

• Fresh Herbs (optional): Thyme, rosemary, or sage can be added during basting for aromatic depth.

For the Garlic Cream Sauce:

• Garlic: Fresh cloves, thinly sliced or minced. Cooked gently to become mellow and fragrant.

• Heavy Cream: For a rich, velvety sauce base.

• Parmesan Cheese: Adds salty umami and helps thicken the sauce.

• Butter: Adds body and silkiness.

• Salt & Black Pepper: To taste — go light on the salt if the Parmesan is salty.

• Chicken or Beef Broth (optional): A splash adds depth and stretches the sauce without thinning it too much.

Optional Additions:

• Shallots: For extra aromatic complexity.

• White Wine: Deglazes the pan beautifully and adds acidity to balance richness.

• Red Pepper Flakes: A pinch for a gentle heat.

Step-by-Step Instructions

1. Prepare the Steaks

• Take steaks out of the fridge 30 minutes before cooking.

• Pat dry and season generously with kosher salt and freshly ground pepper on both sides.

2. Sear the Steaks

• Heat 1 tablespoon olive oil in a heavy skillet (cast iron is ideal) over medium-high heat.

• Once hot and shimmering, add steaks and sear without moving for 3–4 minutes per side (for medium-rare, depending on thickness).

• In the final minute, reduce heat slightly and add:

  • 1 tablespoon butter

  • 2–3 sprigs of thyme or rosemary

  • 1 crushed garlic clove (optional)

Tilt the pan and spoon the melted butter over the steaks to baste.

• Remove steaks to a plate and tent with foil to rest for 5–7 minutes.

3. Make the Garlic Cream Sauce

In the same skillet:

• Add 1 tablespoon butter and reduce heat to medium-low.

• Add 4–5 garlic cloves, thinly sliced. Cook gently for 1–2 minutes until fragrant and lightly golden (not brown).

• Optional: Add ¼ cup white wine or broth to deglaze. Scrape up browned bits and let reduce by half.

Stir in:

• 1 cup heavy cream

• ¼ cup grated Parmesan cheese

• Pinch of black pepper (and salt if needed)

Simmer for 3–4 minutes, stirring often, until thickened and velvety. If it gets too thick, add a splash of broth or cream.

4. Plate and Serve

• Slice steak against the grain and spoon the garlic cream sauce over the top.

• Garnish with extra cracked pepper, fresh herbs, or Parmesan shavings.

Serve immediately with your favorite side dishes.

Tips, Variations & Substitutions

Pro Cooking Tips:

• Resting the steak is key. It locks in juices and keeps the meat tender.

• Use low heat when making the sauce — garlic burns quickly.

• Deglaze the pan after searing for maximum flavor in the sauce.

Flavor Variations:

• Mushroom Cream Sauce: Add sliced mushrooms after garlic and sauté before cream.

• Herbed Cream Sauce: Add minced chives, parsley, or tarragon at the end for freshness.

• Blue Cheese Version: Stir in a tablespoon of crumbled blue cheese instead of Parmesan.

Substitutions:

• No Cream? Use half-and-half, but the sauce may be slightly thinner.

• No Parmesan? Try Pecorino Romano or a small amount of cream cheese.

• Different Proteins? This sauce also works with chicken breasts, pork chops, or seared tofu.

Serving Ideas & Occasions

This dish is ideal for:

• Date night at home

• Dinner parties

• Father’s Day or celebratory dinners

• Elevated weeknight meals

Serve it with:

• Roasted baby potatoes or garlic mashed potatoes

• Steamed or sautéed green beans, asparagus, or broccoli

• A crisp green salad with vinaigrette

• Crusty bread for swiping up extra sauce

For wine pairing, go with a bold red like Cabernet Sauvignon or Syrah.

Nutritional & Health Notes

This steak dish is rich and protein-packed, delivering:

• High-quality protein from steak

• Calcium and healthy fats from cream and Parmesan

• Iron and B12 — especially in lean cuts like sirloin

To lighten it up:

• Use half-and-half or Greek yogurt in place of cream

• Choose a leaner steak cut (like top sirloin or filet)

• Serve with a double portion of vegetables to balance richness

Despite the indulgent sauce, it’s a naturally low-carb and gluten-free main dish.

FAQs

Q1: What’s the best cut of steak for this recipe?

A1: Ribeye is great for flavor, but sirloin and filet mignon are leaner options. Any 1–1.5 inch thick cut works well with this sauce.

---

Q2: Can I make the sauce ahead of time?

A2: Yes. Store it in the fridge for up to 3 days and reheat gently on the stove. Add a splash of broth if it thickens too much.

---

Q3: How do I know when my steak is done?

A3: Use a meat thermometer:

• Rare: 125°F

• Medium-Rare: 130°F

• Medium: 140°F

• Well-Done: 160°F

Let the steak rest 5–7 minutes before slicing.

---

Q4: Can I use milk instead of cream?

A4: You can, but the sauce will be much thinner and less rich. For best results, use half-and-half or stir in a bit of cream cheese for body.

---

Q5: Can I make this dairy-free?

A5: Yes, though it changes the flavor. Use plant-based butter and a cashew or coconut cream. Skip the Parmesan or use nutritional yeast.

---

Q6: What’s the best pan to use?

A6: A cast iron or stainless steel skillet gives the best sear and helps build flavor for the pan sauce.

---

Q7: Is this dish keto-friendly?

A7: Yes — it’s naturally low-carb. Just pair it with roasted veggies or a salad instead of potatoes or bread.

Print