Steak with Creamy Garlic Sauce

Few things in life are as satisfying as a perfectly seared steak paired with a rich, velvety creamy garlic sauce. This dish combines the bold, meaty flavor of a juicy steak with a luscious garlic-infused cream sauce, creating an indulgent yet easy-to-make meal. Whether you’re preparing a special dinner for guests or simply treating yourself to a restaurant-quality dish at home, this steak with creamy garlic sauce is a must-try.

The secret to this dish lies in the balance between the perfectly seared exterior of the steak and the ultra-smooth, garlicky sauce that enhances every bite. With a touch of butter, heavy cream, and fresh garlic, the sauce adds richness and depth, making it the perfect complement to a tender, well-seasoned steak.

In this recipe, we’ll walk you through the best techniques to achieve steakhouse-quality results, provide variations for different cuts of steak, and share tips on how to create the creamiest, most flavorful garlic sauce. Get ready for a decadent, mouthwatering experience!

Why You’ll Love This Recipe

• Restaurant-quality meal at home – Perfectly cooked steak with an irresistible sauce.
• Easy yet impressive – Requires just a handful of simple ingredients.
• Versatile – Works with different cuts of steak and can be served with various side dishes.
• Rich, creamy, and garlicky – A sauce so good, you’ll want to drizzle it over everything!
• Quick to make – Ready in under 30 minutes, making it a great weeknight option.

Preparation Time and Servings

• Prep Time: 10 minutes
• Cook Time: 15 minutes
• Total Time: 25 minutes
• Yield: 2 servings
• Serving Size: 1 steak with sauce

Nutritional Information (Per Serving)

• Calories: 650 kcal
• Carbohydrates: 6g
• Protein: 50g
• Fat: 48g
• Fiber: 0.5g
• Sugar: 1g

Ingredients

For the Steak

• 2 ribeye or filet mignon steaks (about 8 oz each)
• 1 tbsp olive oil
• 1 tbsp unsalted butter
• 2 cloves garlic, smashed
• 1 sprig fresh rosemary (or thyme)
• 1 tsp salt
• ½ tsp black pepper

For the Creamy Garlic Sauce

• 3 tbsp unsalted butter
• 4 cloves garlic, minced
• 1 cup heavy cream
• ½ cup beef broth
• ½ cup freshly grated parmesan cheese
• 1 tsp Dijon mustard (optional, for extra depth)
• ½ tsp salt
• ½ tsp black pepper
• ¼ tsp red pepper flakes (optional)
• 1 tbsp fresh parsley, chopped (for garnish)

Step-by-Step Instructions

1. Prepare the Steak

• Remove the steaks from the refrigerator 30 minutes before cooking to allow them to come to room temperature. This ensures even cooking.
• Pat the steaks dry with paper towels to remove excess moisture. Season generously with salt and black pepper on both sides.

2. Sear the Steak

• Heat a cast-iron skillet or heavy-bottomed pan over medium-high heat until very hot. Add olive oil to coat the pan.
• Place the steaks in the pan and sear for 3-4 minutes per side (for medium-rare), adjusting the time for your preferred doneness.
• In the last minute of cooking, add butter, smashed garlic, and rosemary (or thyme). Tilt the pan slightly and spoon the garlic butter over the steaks repeatedly.
• Remove the steaks from the pan and let them rest for at least 5 minutes while you make the sauce.

3. Make the Creamy Garlic Sauce

• In the same skillet, reduce the heat to medium and add butter. Once melted, add minced garlic and cook for 1 minute, stirring constantly to avoid burning.
• Pour in beef broth, scraping up any browned bits from the pan (this enhances the sauce’s flavor). Let it simmer for 2-3 minutes.
• Add heavy cream, parmesan cheese, Dijon mustard, salt, black pepper, and red pepper flakes (if using). Stir well and simmer until the sauce thickens, about 3-5 minutes.
• If the sauce is too thick, add a splash of broth or cream to adjust consistency.

4. Serve and Enjoy

• Slice the rested steak against the grain and plate it.
• Drizzle the creamy garlic sauce over the steak or serve on the side for dipping.
• Garnish with fresh parsley and enjoy with your favorite sides!

Ingredient Background

Choosing the Right Steak

• Ribeye: Rich, flavorful, and well-marbled.
• Filet Mignon: Tender and lean with a buttery texture.
• Sirloin: A more affordable option with good flavor.
• New York Strip: A balance of tenderness and beefy flavor.

Garlic in the Sauce

Fresh garlic is key for a deep, aromatic taste. Roasted garlic can be used for a milder, sweeter flavor.

Parmesan Cheese

Freshly grated parmesan adds umami depth and ensures a smooth, creamy consistency. Avoid pre-shredded versions with anti-caking agents.

Technique Tips

• Let the steak rest to keep juices locked in.
• Use a meat thermometer for precision: 125°F (rare), 135°F (medium-rare), 145°F (medium), 155°F (medium-well), 160°F (well-done).
• Don’t overcook garlic—burnt garlic can turn bitter.

Alternative Presentation Ideas

• Over Pasta: Serve sliced steak with sauce over fettuccine or penne.
• Steak Bites: Cut steak into cubes, sear, and toss with sauce for an appetizer.
• Surf and Turf: Pair with grilled shrimp or lobster tails for an upscale meal.

Additional Tips for Success

• Use a hot pan to get a proper sear.
• Don’t overcrowd the skillet—cook steaks in batches if needed.
• Taste the sauce and adjust seasoning before serving.

Recipe Variations

• Mushroom Cream Sauce: Add sautéed mushrooms for an earthy twist.
• Spicy Kick: Add cayenne pepper or extra red pepper flakes.
• Lighter Version: Use half-and-half instead of heavy cream.

Freezing and Storage

• Refrigerate: Store steak and sauce separately in an airtight container for up to 3 days.
• Reheat: Warm sauce on low heat, adding a splash of broth to maintain consistency.
• Freeze: The steak freezes well, but the sauce may separate when thawed.

Healthier Twist Ideas

• Use leaner steak cuts like sirloin.
• Swap heavy cream for Greek yogurt for a lighter, protein-rich sauce.
• Reduce butter and use olive oil instead.

Serving Suggestions for Events

• Date Night: Serve with mashed potatoes and roasted asparagus.
• Dinner Party: Pair with grilled vegetables and a glass of red wine.
• Casual Gathering: Slice steak and serve over garlic butter rice.

Special Equipment

• Cast-Iron Skillet: Ideal for achieving a perfect sear.
• Meat Thermometer: Ensures precise doneness.

Frequently Asked Questions

1. Can I use chicken instead of steak?

Yes! This creamy garlic sauce pairs beautifully with chicken breasts, thighs, or even pork chops. To substitute:

• Use boneless, skinless chicken breasts for a leaner option, or chicken thighs for extra juiciness.
• Cook the chicken in the same way as the steak—sear it in a hot pan, then remove and let it rest while preparing the sauce.
• If using bone-in chicken, adjust the cooking time to ensure it reaches an internal temperature of 165°F (75°C).

2. What’s the best way to reheat the sauce?

The best method for reheating the sauce is on low heat to prevent it from separating.

• Stovetop: Heat in a pan over low heat, stirring frequently. Add a splash of beef broth or milk to restore the creamy consistency.
• Microwave: Heat in short 15-20 second bursts, stirring between each, to avoid overheating and curdling.
• Avoid high heat—this can cause the sauce to separate or become grainy.

3. Can I make this sauce ahead of time?

Yes! The sauce can be made ahead and stored in an airtight container in the refrigerator for up to 3 days.

• When reheating, add a little extra cream or broth to bring back the silky texture.
• The sauce may thicken in the fridge, so whisk it well while reheating.

4. What steak doneness works best?

The best doneness depends on personal preference, but medium-rare (135°F) is ideal for a juicy and tender steak. Here’s a quick guide:

• Rare: 125°F (52°C) – Cool red center, very soft.
• Medium-Rare: 135°F (57°C) – Warm red center, tender and juicy.
• Medium: 145°F (63°C) – Warm pink center, slightly firmer.
• Medium-Well: 155°F (68°C) – Slightly pink, more firm.
• Well-Done: 160°F (71°C) – Fully cooked through, firm texture.

For best results, use a meat thermometer to check the internal temperature.

5. Can I add mushrooms?

Yes! Mushrooms add a delicious, earthy flavor to the creamy garlic sauce.

• Best mushrooms: Cremini, button, portobello, or shiitake work well.
• How to add: Sauté sliced mushrooms in butter before adding the garlic. This enhances their flavor and prevents them from releasing too much moisture into the sauce.
• Extra tip: A splash of white wine while sautéing mushrooms adds depth to the sauce.

6. Is this sauce keto-friendly?

Yes! This creamy garlic sauce is naturally low in carbs and fits well into a ketogenic diet.

• Low-carb steak meal: Serve with steamed broccoli, asparagus, or cauliflower mash instead of potatoes or pasta.
• Keto-friendly thickener: If you need to thicken the sauce without carbs, use xanthan gum instead of flour.

7. Can I use milk instead of cream?

Yes, but keep in mind that using milk will result in a thinner and less rich sauce. If substituting:

• Use whole milk instead of low-fat or skim for better consistency.
• Add 1 teaspoon of cornstarch mixed with water to help thicken the sauce.
• For a lighter but still creamy alternative, use half-and-half instead of heavy cream.

8. How do I prevent the sauce from curdling?

Curdling happens when dairy is overheated or combined with acidic ingredients. To prevent this:

• Keep the heat low – Simmer gently instead of boiling.
• Add cream gradually – Stir it in slowly while whisking.
• Avoid cold ingredients – Let cream sit at room temperature for a few minutes before adding.
• Stir continuously – This helps the ingredients emulsify properly.
• If using acidic ingredients like mustard or wine, add them first, then stir in the cream after reducing the heat.

Conclusion

This Steak with Creamy Garlic Sauce is a true showstopper—rich, flavorful, and incredibly easy to prepare. Try it tonight for a luxurious meal that feels like a five-star dining experience!

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