Here’s a bold, indulgent recipe for Juicy Steak with Creamy Garlic Sauce — seared to perfection and finished with a rich, garlicky pan sauce that’s perfect for date night or a special dinner at home.
🥩🧄 Juicy Steak with Creamy Garlic Sauce
Ingredients (Serves 2):
For the Steaks:
2 ribeye, sirloin, or New York strip steaks (about 1 inch thick)
Salt & freshly ground black pepper
1–2 tbsp oil (avocado or vegetable)
1 tbsp butter
For the Creamy Garlic Sauce:
1 tbsp butter (extra for the sauce)
4 cloves garlic, minced or smashed
½ cup heavy cream
¼ cup beef broth or white wine
¼ cup Parmesan cheese, grated
Salt and black pepper, to taste
Optional: 1 tsp Dijon mustard or ½ tsp thyme for extra flavor
🔧 Instructions:
1. Season the Steaks:
Pat steaks dry with paper towels.
Season both sides generously with salt and pepper.
Let sit at room temp for 20–30 minutes for even cooking.
2. Sear the Steaks:
Heat oil in a heavy cast iron skillet over high heat until just smoking.
Add steaks and sear for 2–3 minutes per side, flipping once for medium-rare (adjust based on thickness).
Add 1 tbsp butter during the last minute and baste the steaks with it.
Transfer steaks to a plate and let rest while making the sauce.
3. Make the Creamy Garlic Sauce:
Lower heat to medium. In the same pan, add 1 tbsp butter.
Add garlic and sauté for 30–60 seconds until fragrant (do not brown).
Pour in beef broth or wine, scraping up browned bits from the pan.
Stir in cream and bring to a gentle simmer for 2–3 minutes.
Add Parmesan, and stir until melted and sauce is thickened slightly.
Season with salt, pepper, and optional Dijon or thyme.
4. Finish & Serve:
Slice rested steak and drizzle with garlic cream sauce.
Serve with mashed potatoes, roasted vegetables, or crusty bread to soak up that sauce.
✅ Tips:
Use a thermometer for perfect doneness:
Rare: 125°F | Medium-Rare: 130–135°F | Medium: 140°F
Add a splash of lemon juice or vinegar at the end of the sauce to brighten the flavor if it feels too rich.
Want a version using chicken or a low-dairy sauce substitute?