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Savor the Flavor: Steak with Garlic Cream Sauce Recipe

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There’s nothing quite like a juicy steak topped with a rich garlic cream sauce. This dish combines tender, seared steak with a silky, flavorful sauce made with garlic, cream, and Parmesan. It’s perfect for a cozy night in or a special dinner when you want to impress without spending hours in the kitchen. Simple ingredients, bold flavors, and restaurant-quality results—right at home.

Ingredients

Scale

  • 2 boneless ribeye or sirloin steaks (about 1 inch thick)

  • 1 tablespoon olive oil

  • Salt and freshly ground black pepper, to taste

  • 1 tablespoon unsalted butter (for cooking the steak)

For the garlic cream sauce:

  • 1 tablespoon unsalted butter

  • 4–5 garlic cloves, minced

  • ½ cup chicken or beef broth

  • 1 cup heavy cream

  • ½ cup freshly grated Parmesan cheese

  • ½ teaspoon crushed red pepper flakes (optional)

  • Salt and pepper to taste

  • 1 tablespoon chopped fresh parsley (for garnish)

Instructions

  • Remove the steaks from the refrigerator and let them sit at room temperature for 30–40 minutes.

  • Pat steaks dry with paper towels, then season generously with salt and pepper on both sides.

  • Heat a cast-iron skillet or heavy pan over medium-high heat. Add olive oil.

  • Once the oil is shimmering, add the steaks. Sear for 3–4 minutes on each side for medium-rare, or adjust based on your preferred doneness.

  • During the last minute of cooking, add 1 tablespoon of butter to the pan and baste the steaks with the melted butter.

  • Remove steaks from the pan and place them on a plate. Tent loosely with foil and let them rest while you prepare the sauce.

  • In the same skillet, reduce heat to medium. Add 1 tablespoon of butter and the minced garlic. Sauté until fragrant, about 1 minute.

  • Pour in the broth to deglaze the pan, scraping up any browned bits. Simmer for 1–2 minutes.

  • Stir in the heavy cream and bring to a simmer. Let the sauce cook for 2–3 minutes until it thickens slightly.

  • Add the Parmesan cheese and optional red pepper flakes. Stir until the cheese melts and the sauce is smooth.

  • Taste and adjust seasoning with salt and pepper as needed.

  • Slice the rested steak against the grain and serve with the garlic cream sauce spooned over the top. Garnish with chopped parsley.

Notes

  • For a thicker sauce, simmer a few extra minutes or add a small amount of cornstarch slurry.

  • This garlic cream sauce also works well with chicken, pork, or vegetables.

  • Use a meat thermometer for best results: 130°F for medium-rare, 140°F for medium.

  • Avoid overcooking the garlic to prevent bitterness in the sauce.

Find it online: https://cookingworthy.com/savor-the-flavor-steak-with-garlic-cream-sauce-recipe/