Garlic Cream Sauce Steak is a luxurious, restaurant-worthy dish that combines the bold, savory flavor of perfectly seared beef with the velvety richness of a garlic-infused cream sauce. Each steak is pan-seared to develop a golden crust while maintaining a juicy, tender interior. The sauce—made with butter, garlic, cream, and herbs—adds a decadent layer of flavor that elevates the entire dish.
This recipe is ideal for special dinners, date nights, or when you simply want to treat yourself to something indulgent. The garlic cream sauce is versatile and can be spooned over mashed potatoes, roasted vegetables, or even pasta. The visual appeal of the dish is undeniable: golden-brown steaks nestled in a pool of creamy sauce, garnished with fresh parsley for a pop of color and freshness.
Whether you’re using ribeye, sirloin, or tenderloin, the technique remains the same—sear, rest, and bathe in sauce. The result is a dish that’s rich, comforting, and deeply satisfying.
🧂 INGREDIENTS:
For the Steaks:
- 4 ribeye or sirloin steaks (about 1 inch thick)
- Salt and freshly ground black pepper (to taste)
- 2 tablespoons olive oil
For the Garlic Cream Sauce:
- 4 tablespoons unsalted butter
- 6 cloves garlic, finely minced
- 1 cup heavy cream
- ½ cup beef broth
- 1 teaspoon Dijon mustard (optional, for depth)
- 1 teaspoon Worcestershire sauce
- ½ teaspoon dried thyme or Italian seasoning
- Salt and pepper to taste
- Fresh parsley, chopped (for garnish)
🔪 INSTRUCTIONS:
1. Prepare the Steaks
Pat the steaks dry with paper towels to ensure a good sear. Season both sides generously with salt and black pepper. Let them sit at room temperature for 20–30 minutes to relax the muscle fibers and promote even cooking.
2. Sear the Steaks
Heat olive oil in a large skillet over medium-high heat. Once shimmering, add the steaks. Sear for 3–4 minutes per side, depending on thickness and desired doneness. For medium-rare, aim for an internal temperature of 130°F (54°C). Transfer the steaks to a plate and tent with foil to rest.
3. Make the Garlic Cream Sauce
Reduce the heat to medium. In the same skillet, add butter and let it melt. Stir in the minced garlic and sauté for 1 minute until fragrant—avoid browning to keep the flavor mellow and sweet.
4. Deglaze and Build the Sauce
Pour in the beef broth to deglaze the pan, scraping up any browned bits for added flavor. Stir in the heavy cream, Dijon mustard (if using), Worcestershire sauce, and dried thyme. Simmer gently for 5–7 minutes, stirring occasionally, until the sauce thickens slightly.
5. Season and Finish
Taste the sauce and adjust seasoning with salt and pepper. Return the steaks to the skillet, spooning the sauce over them. Let them warm in the sauce for 2–3 minutes to absorb flavor.
6. Garnish and Serve
Sprinkle chopped parsley over the steaks for a fresh finish. Serve immediately with your favorite sides.
🍽️ Serving Suggestions:
Pair with creamy mashed potatoes, garlic butter rice, or roasted vegetables. A side of crusty bread is perfect for mopping up the extra sauce. For a wine pairing, a bold red like Cabernet Sauvignon or Syrah complements the richness beautifully.