Name: Juicy Steak with Creamy Garlic Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2 Ribeye, sirloin, or New York strip steaks; Salt and freshly ground black pepper, to taste; 2 tbsp olive oil or vegetable oil; 2 tbsp unsalted butter; 4 garlic cloves, minced; 1 cup heavy cream; 1/4 cup Parmesan cheese, grated; Chopped fresh parsley (optional for garnish)

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There’s nothing quite like a perfectly cooked steak, especially when it’s paired with a rich, creamy garlic sauce that elevates every bite. This recipe is all about simplicity and indulgence—tender, juicy steak seared to perfection and smothered in a luscious sauce that’s bursting with flavor. It’s a restaurant-quality dish that I make right at home with minimal effort and maximum reward. Juicy Steak with Creamy Garlic Sauce

Why You’ll Love This Recipe

I love this steak recipe because it brings big flavor with little fuss. The garlic cream sauce is smooth and savory with just the right amount of punch, while the steak stays incredibly juicy and flavorful. Whether I’m making a special dinner for guests or treating myself to a hearty meal, this recipe always hits the spot. It’s comforting, luxurious, and surprisingly easy to put together.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Ribeye, sirloin, or New York strip steak
Salt and freshly ground black pepper
Olive oil or vegetable oil
Unsalted butter
Garlic cloves, minced
Heavy cream
Parmesan cheese, grated
Fresh parsley (optional for garnish)

Directions

I start by letting the steak rest at room temperature for about 30 minutes.
I season both sides generously with salt and black pepper.
In a heavy skillet over medium-high heat, I heat some oil until shimmering.
I sear the steak for about 3–4 minutes per side (for medium-rare), flipping only once.
Once done to my liking, I transfer the steak to a plate and let it rest.
In the same skillet, I melt butter and sauté the garlic for 1–2 minutes until fragrant.
I pour in the heavy cream, bring it to a simmer, and stir in the Parmesan.
I cook the sauce for a few minutes until it thickens slightly, stirring constantly.
I return the steak to the skillet, spoon some sauce over the top, and warm it all together for a minute or two.
Finally, I garnish with chopped parsley before serving.

Servings and timing

This recipe serves 2 and takes about 10 minutes to prep and 20 minutes to cook. Total time: 30 minutes.

Variations

Sometimes I add mushrooms to the garlic sauce for a deeper, earthy flavor. When I’m in the mood for spice, I stir in a pinch of red pepper flakes or a splash of white wine. I’ve also swapped the cream for half-and-half when I want a slightly lighter sauce, and it still turns out delicious. If I don’t have Parmesan, I use Gruyère or even cream cheese for a different creamy twist.

Storage/Reheating

I store leftover steak and sauce in an airtight container in the fridge for up to 3 days. To reheat, I warm it gently in a skillet over low heat to keep the steak tender and prevent the sauce from breaking. If the sauce gets too thick, I stir in a splash of cream or milk to loosen it up.

FAQs

How do I know when the steak is done?

I usually use the finger test or a meat thermometer. For medium-rare, I look for 130–135°F internal temperature.

Can I use a different cut of steak?

Absolutely. I’ve used sirloin, filet mignon, and even flank steak. Just adjust the cook time based on thickness.

What if I don’t have heavy cream?

I sometimes use half-and-half or a mix of milk and a bit of butter in a pinch. The sauce won’t be as rich but still tasty.

Can I make the sauce ahead of time?

Yes, I’ve made the garlic sauce a few hours ahead and just reheated it gently when ready to serve.

What sides go well with this steak?

I love serving it with mashed potatoes, roasted vegetables, or a simple green salad. Garlic bread is also great for soaking up the extra sauce.

Conclusion

This juicy steak with creamy garlic sauce is one of my favorite go-to dinners when I want something satisfying and indulgent. It’s simple enough for a weeknight and impressive enough for guests. With that savory garlic cream draped over a tender steak, every bite is pure comfort.