Juicy Steak with Creamy Garlic Sauce

Introduction

There’s nothing quite like cutting into a perfectly seared steak — juicy, tender, and packed with flavor. Pair it with a rich, creamy garlic sauce, and you’ve got a restaurant-worthy dinner that you can easily make at home.

This recipe is perfect for steak lovers who want both bold and comforting flavors in one dish. The garlic sauce adds a velvety, savory finish that balances beautifully with the charred edges of the steak.

Whether you’re cooking for a cozy family dinner, a romantic date night, or even a special weekend treat, this Juicy Steak with Creamy Garlic Sauce is sure to impress without requiring hours in the kitchen.

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Cooking Time and Servings

• Prep Time: 10 minutes

• Cook Time: 20 minutes

• Total Time: 30 minutes

• Servings: 2

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Ingredients

For the Steak:

• 2 ribeye or sirloin steaks (8–10 oz each)

• 1 tbsp olive oil

• 1 tbsp butter

• Salt and black pepper, to taste

• 1 tsp fresh thyme or rosemary (optional)

For the Creamy Garlic Sauce:

• 1 tbsp butter

• 4 cloves garlic, minced

• 1 cup heavy cream

• ½ cup beef broth (or chicken broth)

• ½ cup grated Parmesan cheese

• 1 tsp Dijon mustard (optional, for depth of flavor)

• Salt and pepper, to taste

• Fresh parsley, chopped (for garnish)

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How to Make

1. Prepare the Steaks:
   Pat steaks dry with paper towels. Season generously with salt and pepper on both sides.

2. Sear the Steaks:
   Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat. Add butter, then sear steaks for 3–4 minutes per side for medium-rare, or adjust to your preferred doneness. Remove steaks from the pan, cover loosely with foil, and let them rest.

3. Make the Garlic Sauce:
   In the same skillet, melt butter. Add minced garlic and sauté for about 1 minute until fragrant.

4. Add Liquids:
   Stir in beef broth and heavy cream. Bring to a gentle simmer, scraping up any browned bits from the pan for extra flavor.

5. Add Cheese and Seasoning:
   Stir in Parmesan cheese and Dijon mustard. Simmer for 2–3 minutes until thickened. Season with salt and pepper to taste.

6. Finish and Serve:
   Return steaks to the skillet, spoon creamy garlic sauce over them, and heat for 1–2 minutes. Garnish with chopped parsley and serve immediately.

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Notes

• For extra flavor, add a splash of white wine to the sauce before adding cream.

• Ribeye is recommended for maximum juiciness, but strip steak or filet mignon also work beautifully.

• Letting the steak rest ensures the juices stay inside when you slice.

• Serve with mashed potatoes, roasted veggies, or a fresh green salad.

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FAQs

Q: Can I use milk instead of heavy cream?
A: You can, but the sauce will be thinner. For best results, use cream or half-and-half.

Q: What’s the best pan for searing steak?
A: Cast iron is ideal because it holds heat well and creates a great crust.

Q: How do I know my steak is cooked to the right doneness?
A: Use a meat thermometer: 130°F for medium-rare, 140°F for medium, 150°F for medium-well.

Q: Can this recipe be made ahead?
A: The sauce can be made ahead, but steak is best cooked fresh. Reheat gently to avoid overcooking.

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Nutrition (Per Serving – 1 steak with sauce)

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Disclaimer

This recipe is intended for enjoyment in moderation as part of a balanced diet. Please be mindful of potential allergens such as dairy and cheese. Always check ingredient labels if you have food sensitivities.