I love how this steak turns out every time — seared to perfection, tender, and full of flavor. The creamy garlic sauce takes things to the next level with just a handful of ingredients, and it pairs beautifully with potatoes, veggies, or even a crusty slice of bread. The whole recipe comes together in about 30 minutes, which makes it ideal when I want something fast and impressive without too much effort.
Ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
For the Steak 2 ribeye steaks (about 1 inch thick) 2 tablespoons olive oil 2 tablespoons unsalted butter 2 garlic cloves, smashed 2 sprigs fresh rosemary or thyme Salt and black pepper, to taste
For the Creamy Garlic Sauce 2 tablespoons unsalted butter 4 garlic cloves, minced 1 cup heavy cream ¼ cup Parmesan cheese, grated 1 teaspoon Dijon mustard Salt and black pepper, to taste ¼ teaspoon smoked paprika (optional)
Directions
To prepare the steak: I pat the steaks dry with paper towels and season both sides generously with salt and pepper. Then I heat a skillet over medium-high heat and add olive oil. I sear each steak for 3–4 minutes per side for medium-rare, adjusting the time to my preferred doneness.
Next, I add butter, smashed garlic, and rosemary or thyme to the skillet and baste the steaks with the melted butter as they cook. After cooking, I remove the steaks and let them rest for 5–7 minutes to keep the juices locked in.
To make the creamy garlic sauce: In the same skillet, I lower the heat to medium and melt more butter. I sauté the minced garlic for about 1 minute until it smells fragrant, then pour in the heavy cream and bring it to a simmer.
I stir in the Parmesan cheese, Dijon mustard, smoked paprika (if using), and a pinch of salt and pepper. I continue stirring until the sauce is smooth, creamy, and slightly thickened — usually just a few minutes.
To serve: I slice the steaks against the grain and spoon the warm garlic cream sauce right over the top. It’s great with mashed potatoes, roasted vegetables, or even a simple salad on the side.
I sometimes swap ribeye for strip steak or filet mignon if I want something leaner or more tender.
For a stronger garlic flavor, I roast the garlic ahead of time and mix it into the sauce.
To lighten the sauce, I use half-and-half or add a splash of chicken broth.
I occasionally add sautéed mushrooms or spinach to the sauce for extra richness and texture.
storage/reheating
Leftover steak keeps well in the fridge for up to 3 days. I reheat slices gently in a skillet over low heat or in the oven at 300°F, covered with foil, for about 10–12 minutes. The sauce can be stored in an airtight container and gently reheated on the stove with a splash of cream or broth if it thickens too much.
FAQs
How do I know when my steak is done?
I use a meat thermometer to check doneness. For medium-rare, I aim for 130°F; for medium, 140°F. Letting the steak rest afterward brings it to the perfect temperature.
Can I use a different cut of steak?
Yes, I sometimes use New York strip or sirloin if ribeye isn’t available. The sauce works with just about any cut.
Can I make the garlic sauce ahead of time?
Yes, I make the sauce in advance and refrigerate it. I reheat it gently over low heat and whisk to restore its smooth texture.
What can I serve with this steak?
I usually serve it with mashed potatoes, roasted asparagus, steamed green beans, or a crisp salad. Crusty bread is great for soaking up extra sauce.
How can I prevent the garlic sauce from separating?
I keep the heat low and stir continuously while adding cream and cheese. If it starts to separate, I add a splash of broth or a bit more cream and whisk until it smooths out.
Conclusion
This juicy steak with creamy garlic sauce is one of my favorite ways to enjoy a steakhouse-style meal at home. It’s fast, flavorful, and surprisingly simple to make. Whether I’m treating myself or impressing guests, this recipe always delivers tender steak and a rich, velvety sauce that makes dinner feel extra special.
