Steak with Garlic Cream Sauce: A Luxurious Dinner in Just 30 Minutes
When it comes to an unforgettable dinner, few dishes are as universally loved as a perfectly cooked steak. Pair that with a rich, garlicky cream sauce, and you have a meal worthy of a five-star restaurant—right from the comfort of your own kitchen.
This Steak with Garlic Cream Sauce recipe is the epitome of indulgence. Juicy, tender steak seared to perfection, draped in a velvety sauce made with garlic, Parmesan, and cream. It’s a dish that combines elegance with simplicity, making it perfect for date nights, celebrations, or even an elevated weeknight dinner.
A Story Worth Sharing: The Inspiration Behind the Dish
There’s something magical about the combination of steak and cream sauce. Growing up, steak was always considered a special treat in our family—reserved for birthdays or holidays. The creamy garlic sauce, however, was inspired by my travels through Europe, where rich sauces often accompanied even the simplest cuts of meat.
This recipe is my take on bringing those two worlds together. It’s quick, easy, and turns an ordinary steak into something extraordinary. Whether you’re cooking for loved ones or simply treating yourself, this dish will make any occasion feel special.
Why You’ll Love This Recipe
- Quick and Easy: Ready in just 30 minutes, this recipe is perfect for busy weeknights or impromptu dinner parties.
- Restaurant-Quality: The creamy garlic sauce elevates the steak to gourmet status.
- Versatile: Works with ribeye, sirloin, or even filet mignon.
- Customizable: Add mushrooms, shallots, or a splash of white wine to the sauce for a twist.
Step-by-Step Guide to Steak with Garlic Cream Sauce
Ingredients You’ll Need
For the steak:
- 2 boneless beef steaks (ribeye or sirloin)
- Salt and pepper, to taste
- 2 tbsp olive oil
- 1 tbsp butter
For the garlic cream sauce:
- 1 tbsp butter
- 4 garlic cloves, minced
- 1 cup heavy cream
- ½ cup beef broth
- 1 tsp Dijon mustard
- ¼ cup grated Parmesan cheese
- Salt and pepper, to taste
- Fresh parsley, chopped (for garnish)
Step 1: Prepare and Sear the Steaks
- Season both sides of the steaks generously with salt and pepper. Allow them to rest at room temperature for about 15 minutes. This ensures even cooking and helps the meat retain its juices.
- Heat olive oil in a large skillet over medium-high heat. When the oil is hot and shimmering, add the steaks.
- Cook the steaks for about 4-5 minutes per side for medium-rare (internal temperature of 130°F), or adjust based on your preferred doneness.
- Remove the steaks from the skillet and let them rest on a plate, loosely covered with foil.
Step 2: Make the Garlic Cream Sauce
- In the same skillet (don’t clean it—you want all those flavorful bits!), reduce the heat to medium and melt 1 tablespoon of butter.
- Add the minced garlic and sauté for about 1 minute, stirring constantly, until fragrant.
- Pour in the beef broth and scrape the bottom of the skillet to deglaze, incorporating all those browned bits into the sauce. Let the broth reduce slightly, about 2-3 minutes.
Step 3: Add Cream and Parmesan
- Stir in the heavy cream, Dijon mustard, and Parmesan cheese. Whisk everything together until smooth and creamy.
- Let the sauce simmer gently for 3-4 minutes, allowing it to thicken. Season with salt and pepper to taste.
Step 4: Combine and Serve
- Return the steaks to the skillet, spooning the sauce generously over the top. Let them warm up in the sauce for 1-2 minutes.
- Garnish with freshly chopped parsley and serve hot.
Pair this dish with roasted potatoes, steamed asparagus, or a fresh green salad for a complete, balanced meal.
Chef’s Tips and Variations
- Choose Your Steak Wisely: Ribeye and sirloin are excellent choices for this recipe due to their marbling and flavor. For a more tender option, try filet mignon.
- Add Mushrooms: Sauté sliced mushrooms with the garlic for an earthy addition to the sauce.
- Make It Tangy: Add a splash of white wine or lemon juice to the sauce for a hint of acidity.
- Spice It Up: Sprinkle a pinch of red pepper flakes into the sauce for a subtle kick.
Why This Dish is Perfect for Any Occasion
This Steak with Garlic Cream Sauce recipe is the ultimate crowd-pleaser. It’s rich, decadent, and feels like a special treat—yet it’s simple enough to whip up on a busy evening. Whether you’re serving it with buttery mashed potatoes or a side of garlic bread, this dish transforms any meal into an unforgettable experience.
And the best part? It’s just as delicious reheated (if there are leftovers!). Store the sauce and steak separately for best results, and gently warm them before serving again.
Steak with Garlic Cream Sauce
Ingredients
- For the steak:
- 2 boneless beef steaks ribeye or sirloin
- Salt and pepper to taste
- 2 tbsp olive oil
- 1 tbsp butter
- For the garlic cream sauce:
- 1 tbsp butter
- 4 garlic cloves minced
- 1 cup heavy cream
- ½ cup beef broth
- 1 tsp Dijon mustard
- ¼ cup grated Parmesan cheese
- Salt and pepper to taste
- Fresh parsley chopped (for garnish)
Instructions
- Prepare the Steaks
- Season the steaks with salt and pepper. Let them rest at room temperature for 15 minutes.
- Heat olive oil in a skillet over medium-high heat. Cook the steaks for 4-5 minutes per side or to your preferred doneness. Remove and let rest.
- Make the Sauce
- Melt butter in the skillet over medium heat. Add garlic and sauté until fragrant.
- Pour in beef broth and scrape up browned bits. Let it reduce slightly.
- Stir in heavy cream, Dijon mustard, and Parmesan cheese. Simmer until the sauce thickens.
- Combine and Serve
- Return the steaks to the skillet, spoon sauce over them, and warm for 1-2 minutes. Garnish with parsley and serve hot.
Notes
- For extra flavor, add mushrooms or a splash of white wine to the sauce.
- Store leftovers in an airtight container in the fridge for up to 2 days.