If you’re looking for a way to elevate your steak dinner to the next level, then “Steak with Garlic Cream Sauce” is the perfect dish for you. Rich, indulgent, and full of flavor, this dish combines tender, juicy steak with a creamy garlic-infused sauce that will leave your taste buds dancing. Whether you’re a seasoned home cook or a beginner, this recipe is easy to follow and guarantees restaurant-quality results.

Ingredients You’ll Need:

To make the steak with garlic cream sauce, here’s what you’ll need:

For the Steak:

2 boneless ribeye or New York strip steaks (about 1 inch thick)
1 tablespoon olive oil
2 tablespoons butter
Salt and freshly ground black pepper, to taste

For the Garlic Cream Sauce:

1 tablespoon olive oil
6 cloves garlic, minced
1/2 cup heavy cream
1/4 cup chicken broth (or beef broth for a richer flavor)
1 tablespoon Dijon mustard (optional for added tanginess)
Salt and freshly ground black pepper, to taste
2 tablespoons freshly grated Parmesan cheese
1 tablespoon fresh parsley, chopped (optional, for garnish)

Preparation: What You’ll Need to Do

Before diving into cooking, it’s important to prepare your ingredients so that everything comes together seamlessly. Here’s a step-by-step guide to preparing the steak with garlic cream sauce.

Step 1: Prepare the Steak

Start by removing the steaks from the refrigerator at least 30 minutes before cooking. Allowing them to come to room temperature ensures even cooking. Pat the steaks dry with paper towels, which helps to achieve a beautiful sear. Then, season generously with salt and freshly ground black pepper on both sides.

Step 2: Cook the Steaks

Heat 1 tablespoon of olive oil and 1 tablespoon of butter in a large skillet over medium-high heat. Once the butter has melted and the oil is hot, add the steaks to the pan. Cook the steaks for about 4-5 minutes per side for medium-rare (or adjust the cooking time for your desired level of doneness). Use tongs to flip the steaks and avoid piercing them, as this can cause the juices to escape. Once cooked to your preferred doneness, remove the steaks from the skillet and set them aside on a plate. Tent them with foil to keep warm while you prepare the sauce.

Step 3: Make the Garlic Cream Sauce

In the same skillet, add 1 tablespoon of olive oil and heat over medium heat. Add the minced garlic and sauté for 1-2 minutes, stirring constantly, until fragrant. Be careful not to burn the garlic, as it can turn bitter.

Next, pour in the chicken broth (or beef broth if you prefer a deeper flavor). Stir the broth into the pan, scraping up any brown bits left from the steaks—these bits add flavor to your sauce! Bring the broth to a simmer for 2-3 minutes to allow the liquid to reduce slightly.

Now, reduce the heat to low and slowly stir in the heavy cream, allowing it to blend with the broth. Continue stirring as the sauce thickens, about 3-4 minutes. If you’re using Dijon mustard, whisk it in at this point for an extra layer of flavor. Season the sauce with salt and pepper to taste.

Finally, stir in the freshly grated Parmesan cheese until it melts into the sauce, creating a silky texture. If the sauce becomes too thick, you can thin it out with a bit more chicken broth or cream.

Step 4: Serve the Steak with Garlic Cream Sauce

Place the cooked steaks on plates and generously spoon the garlic cream sauce over the top. Garnish with freshly chopped parsley for a touch of color and freshness. Serve immediately with your favorite sides.

Helpful Tips for Perfecting the Dish

While this recipe is simple, a few tips can help you perfect it and elevate the flavors.

Use a Cast-Iron Skillet: A cast-iron skillet helps achieve a perfect sear on the steak and retains heat well, allowing for even cooking.
Let the Steak Rest: After cooking, allow the steak to rest for about 5 minutes. This ensures the juices redistribute, keeping the steak juicy and tender.
Adjust the Cream Sauce to Your Liking: The cream sauce can be made richer by adding a little extra butter or a splash of white wine for more depth. Feel free to experiment with flavors to suit your personal taste.
Don’t Overcook the Steak: Overcooking the steak will result in a dry, tough texture. Keep an eye on the steak and use a meat thermometer for accuracy (130°F for medium-rare, 140°F for medium).
Mince the Garlic Finely: Minced garlic releases its oils and flavors better, ensuring that the garlic taste permeates the cream sauce without overpowering it.

Variations to Try

This recipe is incredibly versatile, and you can make adjustments based on your preferences or what you have on hand.

Add Mushrooms: Sauté sliced mushrooms with the garlic for a savory twist. Mushrooms add an earthy flavor that pairs beautifully with the creamy sauce.
Spicy Garlic Cream Sauce: If you like heat, consider adding red pepper flakes or a dash of hot sauce to the garlic cream sauce for an extra kick.
Herb-Infused Sauce: Experiment with herbs like thyme, rosemary, or basil. Add these to the garlic while sautéing to infuse the sauce with aromatic flavors.
Cheese Variations: While Parmesan adds a nice creaminess, you could try substituting it with Gruyère or Pecorino Romano for a different flavor profile.

Conservation and Storage

If you have leftovers, don’t worry—you can easily store them for later enjoyment. Here’s how to keep your steak and garlic cream sauce fresh:

Storing the Steak: Allow the steak to cool completely before storing. Place the steak in an airtight container and store it in the refrigerator for up to 3 days.
Storing the Sauce: Transfer the garlic cream sauce to a separate airtight container. It will keep in the fridge for up to 4 days. If the sauce thickens in the fridge, simply reheat it on the stove over low heat, adding a splash of cream or broth to return it to its original consistency.
Freezing: Both the steak and the sauce can be frozen. Wrap the steak tightly in plastic wrap or aluminum foil, then place it in a freezer-safe bag for up to 2 months. For the sauce, freeze it in an airtight container or freezer bag for up to 1 month. Thaw both in the refrigerator before reheating.

Serving Suggestions

Steak with garlic cream sauce pairs beautifully with a variety of side dishes. Here are some great options to complete your meal:

Mashed Potatoes: The creamy, buttery texture of mashed potatoes is a perfect companion to the rich garlic sauce.
Roasted Vegetables: Roasted asparagus, Brussels sprouts, or carrots provide a nice balance to the richness of the steak and sauce.
Rice Pilaf: A light, flavorful rice pilaf can soak up the extra sauce, making every bite delicious.
Salad: A fresh salad with a light vinaigrette can help cut through the richness of the dish, adding a refreshing contrast.

Frequently Asked Questions

Can I use a different cut of steak? Yes, you can! While ribeye and New York strip are great choices for this dish, you can also use filet mignon, sirloin, or flank steak. Just be mindful of the different cooking times depending on the thickness and cut of your steak.

Can I make the sauce ahead of time? Yes, the garlic cream sauce can be made ahead of time and stored in the refrigerator for up to 4 days. Reheat it on low heat before serving, adding a bit of cream or broth to adjust the consistency.

How can I make this dish more flavorful? Consider adding herbs, like thyme or rosemary, to the garlic cream sauce, or incorporating a splash of white wine for added depth.

Conclusion: A Versatile Dish You Can’t Resist

Steak with garlic cream sauce is a timeless dish that brings together the richness of steak and the luxurious creaminess of the garlic sauce. Whether you’re cooking for a special occasion or treating yourself to a gourmet meal at home, this dish is sure to impress. With simple ingredients and easy-to-follow steps, it’s a meal that anyone can master.

The beauty of this dish lies in its versatility—whether you prefer your steak with a little extra spice, a dash of herbs, or a different type of cheese, you can easily adjust the recipe to suit your tastes. Pair it with your favorite sides, and you have a meal that’s both indulgent and satisfying. Perfect for any steak lover, “Steak with Garlic Cream Sauce” is a dish you’ll keep coming back to time and time again.

Steak with Garlic Cream Sauce

Total Time: 25 minutes
Yield: 2 servings 1x

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Description

A succulent and tender steak topped with a rich, creamy garlic sauce that elevates the flavors to the next level. Perfect for a special dinner or a weeknight indulgence. The sauce is simple to make and complements the steak’s natural juices, creating an irresistible dish.

Ingredients

Scale

2 steaks (ribeye, sirloin, or your choice)
1 tablespoon olive oil
4 cloves garlic, minced
1 cup heavy cream
1 tablespoon butter
1/4 cup Parmesan cheese, grated
1 teaspoon Dijon mustard
Salt and pepper to taste
Fresh parsley, chopped (for garnish)

Instructions

Prepare the Steak:
Season both sides of the steak generously with salt and pepper.
Cook the Steak:
Heat olive oil in a skillet over medium-high heat. Once hot, add the steaks and sear for 3-4 minutes per side (depending on thickness) for medium-rare, or cook to your desired level of doneness. Remove from the pan and let rest.
Make the Garlic Cream Sauce:
In the same skillet, add butter and minced garlic. Sauté for 1-2 minutes until fragrant but not burnt. Add the heavy cream and bring it to a simmer. Stir in Parmesan cheese and Dijon mustard. Let the sauce simmer for about 3-5 minutes until it thickens slightly.
Finish the Dish:
Place the steaks back in the skillet, spooning some of the sauce over them. Let the steak absorb the sauce for 1-2 minutes before removing it from the pan.
Serve:
Plate the steak, pour the garlic cream sauce over the top, and garnish with freshly chopped parsley. Serve with your favorite sides!

Notes

For a lower-calorie version, you can substitute half-and-half for heavy cream.
Add some sautéed mushrooms to the sauce for extra flavor and texture.
Pair with mashed potatoes, steamed vegetables, or a fresh salad for a complete meal.

Prep Time: 10 minutes
Cook Time: 15 minutes
Category: Main Course
Method: Pan-seared
Cuisine: American

Keywords: Steak, garlic cream sauce, ribeye, Dijon mustard, Parmesan, pan-seared steak