This dish delivers tender, pan-seared beef steaks finished in a rich, velvety garlic cream sauce. It’s a restaurant-style meal made at home with simple ingredients and straightforward steps, perfect for an impressive yet comforting dinner.
Why You’ll Love This Recipe
The steaks are juicy with a beautifully seared crust
The creamy garlic sauce is rich, smooth, and full of flavor
Uses pantry-friendly ingredients with minimal prep
Suitable for weeknight dinners or special occasions
Easy to adjust doneness and seasoning to your taste
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
For the steaks
4 beef steaks (sirloin or ribeye, about 200 g each)
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
For the creamy garlic sauce
3 garlic cloves, finely minced
1 cup heavy cream (240 ml)
1/4 cup beef or chicken stock (60 ml)
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons fresh parsley, finely chopped
Directions
Remove the steaks from the refrigerator 20 minutes before cooking to bring them to room temperature. Pat them dry and season both sides with salt and black pepper.
Heat the olive oil and butter in a large skillet over medium-high heat until hot and shimmering.
Add the steaks to the skillet and sear for 3 to 4 minutes per side for medium-rare, or longer depending on your preferred doneness. Remove the steaks from the pan and set aside to rest.
In the same skillet, reduce the heat to medium and add the minced garlic. Sauté for about 30 seconds until fragrant, stirring constantly.
Pour in the heavy cream and stock, scraping the bottom of the pan to release any browned bits. Stir in the Dijon mustard, dried thyme, salt, and black pepper.
Let the sauce simmer gently for 3 to 4 minutes, stirring occasionally, until slightly thickened.
Return the steaks to the skillet and spoon the sauce over them. Simmer for 1 to 2 minutes until the steaks are warmed through.
Sprinkle with chopped parsley and serve immediately.
Servings and timing
Servings: 4
Preparation time: 10 minutes
Cooking time: 15 minutes
Total time: 25 minutes
Variations
Add sautéed mushrooms to the sauce for extra depth
Use rosemary instead of thyme for a different herbal note
Finish the sauce with a squeeze of lemon juice for brightness
Add a pinch of paprika or white pepper for gentle heat
Use individual filet cuts for a more refined presentation
Storage/Reheating
Store leftover steak and sauce in an airtight container in the refrigerator for up to 2 days. Reheat gently in a skillet over low heat, adding a small splash of cream or stock to loosen the sauce. Avoid high heat to prevent the sauce from separating and the steak from overcooking.
FAQs
Can I use a different cut of beef?
Yes, tender cuts like strip steak or filet work well. Adjust cooking time based on thickness.
How do I know when the steak is done?
Use a meat thermometer if possible. Medium-rare is about 57°C, medium is about 63°C.
Can I make the sauce ahead of time?
The sauce is best fresh, but it can be made a few hours ahead and gently reheated before serving.
Is it possible to cook the steaks in advance?
You can sear them slightly underdone and finish them in the sauce just before serving.
What can I serve with this dish?
It pairs well with mashed potatoes, rice, or steamed vegetables.
Can I substitute the heavy cream?
You may use cooking cream, but the sauce will be slightly less rich.
Why should the steaks rest after cooking?
Resting allows the juices to redistribute, keeping the steak tender and juicy.
Can I make this recipe dairy-free?
You can use plant-based butter and cream alternatives, though the flavor will change.
How do I prevent the garlic from burning?
Lower the heat before adding garlic and stir constantly for a short time.
Can I freeze leftovers?
Freezing is not recommended, as the cream sauce may separate when thawed.
Conclusion
Juicy Steak with Creamy Garlic Sauce is a satisfying and elegant meal that’s surprisingly easy to prepare. With perfectly seared beef and a luscious garlic-infused sauce, this recipe is sure to become a favorite for both everyday dinners and special occasions.
Juicy Steak with Creamy Garlic Sauce is a quick, restaurant-style dish featuring pan-seared beef steaks smothered in a rich, flavorful garlic cream sauce. It’s comforting, elegant, and easy to make at home.
Author:Sophia
Prep Time:10 minutes
Cook Time:15 minutes
Total Time:25 minutes
Yield:4 servings
Category:Main Course
Method:Pan-Searing
Cuisine:American
Ingredients
4 beef steaks (sirloin or ribeye, about 200 g each)
2 tablespoons olive oil
2 tablespoons butter
1 teaspoon salt
1/2 teaspoon black pepper
3 garlic cloves, finely minced
1 cup heavy cream (240 ml)
1/4 cup beef or chicken stock (60 ml)
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon salt, or to taste
1/4 teaspoon black pepper, or to taste
2 tablespoons fresh parsley, finely chopped
Instructions
Let steaks sit at room temperature for 20 minutes. Pat dry and season with salt and pepper.
Heat olive oil and butter in a large skillet over medium-high heat.
Sear steaks for 3–4 minutes per side for medium-rare or adjust to desired doneness. Remove and rest.
Lower heat to medium. Add garlic and sauté for 30 seconds, stirring constantly.
Pour in heavy cream and stock, scraping the pan. Stir in Dijon, thyme, salt, and pepper.
Simmer for 3–4 minutes, stirring, until slightly thickened.
Return steaks to skillet and spoon sauce over them. Simmer for 1–2 minutes to warm through.
Garnish with parsley and serve immediately.
Notes
Use a meat thermometer to check doneness: 57°C for medium-rare, 63°C for medium.
Add mushrooms or a squeeze of lemon juice to elevate the sauce.
Use plant-based cream and butter for a dairy-free version, noting flavor changes.
Let steaks rest after searing to keep them juicy.
Reheat gently over low heat to prevent sauce separation.
