Steak With Garlic Cream Sauce The Ultimate Creamy Garlic Sauce Guide
This Steak with Garlic Cream Sauce is the ultimate one-pan dinner. Perfectly seared ribeye or sirloin is paired with a rich, velvety garlic-Parmesan cream sauce that comes together in minutes. With restaurant-quality flavor and weeknight simplicity, it’s a dish you’ll make again and again. Serve it with mashed potatoes, pasta, or low-carb sides for a meal that’s as comforting as it is elegant.
Ingredients
For the steak:
- 2 ribeye or sirloin steaks (about 1-inch thick)
- Salt and black pepper, to taste
- 1 tbsp olive oil
- 1 tbsp butter
For the garlic cream sauce:
- 1 tbsp butter
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup grated Parmesan cheese
- Salt and black pepper, to taste
- 1 tsp chopped fresh parsley (optional)
Instructions
Season both sides of the steak with salt and black pepper.
Heat olive oil and butter in a skillet over medium-high heat.
Add the steaks and cook for 3–4 minutes per side for medium-rare, or to your desired doneness. Remove from skillet and let them rest.
In the same skillet, reduce heat to medium and add butter.
Add the minced garlic and sauté for about 30 seconds until fragrant.
Pour in the heavy cream and bring to a gentle simmer.
Stir in Parmesan cheese and cook until the sauce thickens slightly.
Season with salt and black pepper to taste.
Return the steaks to the skillet and spoon the sauce over them.
Sprinkle with chopped parsley if using, and serve hot.
Notes
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Use thick-cut steak (at least 1 inch) to prevent overcooking.
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Always rest the steak before slicing to preserve its juices.
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Simmer, don’t boil the sauce to maintain a smooth texture.
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Freshly minced garlic and Parmesan will drastically improve flavor.
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Make it your own: Add mushrooms, spinach, or red pepper flakes for extra depth.
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Store leftovers in an airtight container and reheat gently with extra cream to restore consistency.