Juicy, tender, and bursting with flavor, steak is a go-to meal for many. Pair that with a rich and creamy garlic sauce, and you have a dish worthy of any occasion. This Juicy Steak with Garlic Cream Sauce combines the perfect sear of ribeye or strip steaks with a velvety sauce that elevates the meal. Whether you’re planning a cozy dinner or celebrating a special event, this recipe is sure to impress.
Why Make This Juicy Steak with Garlic Cream Sauce
This recipe stands out for several reasons. First, it brings the incredible flavors of savory garlic and rich cream to your table in a matter of minutes. The garlic cream sauce perfectly complements the juicy steak, creating a delightful balance on your palate. Not to mention, the aroma that fills your home while cooking will have everyone eagerly awaiting dinner! Simple yet elegant, this dish is sure to become a favorite, whether it’s a casual weeknight meal or a romantic dinner.
How to Make Juicy Steak with Garlic Cream Sauce
Making Juicy Steak with Garlic Cream Sauce is straightforward and rewarding. With just a few steps, you can transform a simple meal into something extraordinary. Follow the directions closely, and you’ll be treated to a restaurant-quality steak in the comfort of your home.
Ingredients:
- 2 ribeye or strip steaks
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, crushed
- 1 tablespoon unsalted butter (for the sauce)
- 4 cloves garlic, minced
- 1/2 cup chicken or beef broth
- 3/4 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt to taste (for sauce)
- Black pepper to taste (for sauce)
- 1 tablespoon parsley, finely chopped (for garnish)
Directions:
- Let the steaks come to room temperature for about 30 minutes and pat them dry with a paper towel. Season generously with salt and black pepper.
- Heat a cast-iron skillet over medium-high heat. Add olive oil and sear the steaks for 3–4 minutes on each side.
- Add butter, crushed garlic, and thyme to the skillet. Baste the steaks in the melted butter for 1–2 minutes.
- Use a meat thermometer to check for internal doneness. Remove steaks when they are 5°F below your desired temperature and cover them with foil to rest.
- For the sauce, reduce the heat and sauté the minced garlic in butter for 1 minute in the same pan, scraping up any brown bits from the bottom.
- Deglaze the skillet with broth, then add heavy cream and Dijon mustard. Simmer gently until the sauce thickens, and season to taste with salt and black pepper.
- Slice the steak against the grain, top with the creamy garlic sauce, and garnish with chopped parsley. Serve hot.
Nutritional Information
Per serving (based on 2 servings):
- Calories: 785
- Total Fat: 57g
- Saturated Fat: 28g
- Cholesterol: 195mg
- Carbohydrates: 6g
- Dietary Fiber: 0g
- Sugars: 1g
- Protein: 55g
- Sodium: 490mg
Please note that these values can vary based on specific ingredients used.
How to Serve Juicy Steak with Garlic Cream Sauce
This dish is wonderfully versatile when it comes to serving. Pair it with classic sides like mashed potatoes, roasted vegetables, or a fresh green salad for a well-rounded meal. It also works beautifully with a glass of red wine, enhancing the rich flavors of the steak. For special occasions, try serving it with garlic bread to soak up any leftover sauce!
How to Store Juicy Steak with Garlic Cream Sauce
If you have leftovers, store the steak and sauce in separate airtight containers. The steak can be kept in the refrigerator for up to 3 days. The sauce can be stored for up to 4 days. Reheat gently on the stovetop over low heat, adding a splash of broth if the sauce has thickened too much.
Expert Tips for Perfect Juicy Steak with Garlic Cream Sauce
- Choose Quality Meat: For the best flavor and texture, choose high-quality ribeye or strip steak. Look for marbling, which adds richness.
- Let Meat Rest: Allow the steaks to rest after cooking; this helps retain juices, ensuring a tender bite.
- Basting for Flavor: Basting with butter flavored with garlic and thyme adds incredible depth to the steak.
- Test Doneness: Using a meat thermometer will help you cook to the exact level of doneness, so you can achieve your preferred results.
Delicious Variations
- Mushroom Addition: Add sautéed mushrooms to the garlic cream sauce for an earthier flavor.
- Spicy Twist: Incorporate crushed red pepper flakes into the sauce for a kick.
- Herb Variation: Use rosemary or oregano instead of thyme for a different herbal nuance.
Frequently Asked Questions
1. Can I use a different cut of steak?
Yes! While ribeye and strip steaks are ideal for this recipe due to their tenderness and flavor, you can also use filet mignon or sirloin. Adjust cooking times accordingly based on the cut.
2. How can I make this recipe lower in fat?
You can use a lighter cream, such as half-and-half or a plant-based alternative. Additionally, leaner cuts of steak will reduce overall fat content, and you can reduce the amount of butter in the sauce.
3. Can I make the sauce without broth?
Absolutely! You can substitute broth with water or a splash of white wine for deglazing, though the flavor will be slightly different.
4. What should I serve with this steak?
This steak pairs well with a variety of sides such as roasted vegetables, mashed potatoes, or a simple green salad. Choose sides that complement the creaminess of the sauce.
5. How do I know when my steak is done?
The best way to check is using a meat thermometer. For medium-rare, aim for 130°F; medium is about 140°F. Remember to remove the steak from heat when it’s about 5°F lower, as it will continue to cook while resting.
6. Can I freeze the cooked steak?
Yes, you can freeze the steak, but it’s best to do so without the sauce. Wrap it tightly in foil or plastic wrap and store in an airtight container for up to 3 months.
7. How long does it take to cook steak?
Cooking times vary based on the thickness of the steak and desired doneness. Generally, searing for 3–4 minutes per side on high heat works well for about 1-inch thick steaks.
8. What’s the best way to reheat leftover steak?
To reheat, gently warm in a skillet over low heat with a little broth or water. This prevents the steak from drying out.
9. How can I get a better sear on my steak?
Make sure your skillet is hot before adding the steak. Don’t overcrowd the pan, and avoid moving the steak until it’s time to flip it for optimal browning.
10. Can I make this sauce with vegan ingredients?
Yes! Substitute heavy cream with coconut cream or a non-dairy milk, use vegan butter, and ensure your vegetable broth is plant-based.
Conclusion
This Juicy Steak with Garlic Cream Sauce delivers on every front—flavor, texture, and satisfaction. With its creamy sauce and perfectly cooked steak, it’s a dish that’s easy to prepare yet impressive enough for guests. Encourage your friends and family to give this recipe a try, and watch as it quickly becomes a beloved addition to your dinner rotation. Happy cooking!
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Juicy Steak with Garlic Cream Sauce
- Total Time: 45 minutes
- Yield: 2 servings 1x
- Diet: None
Description
Juicy ribeye or strip steaks paired with a rich and creamy garlic sauce, perfect for any occasion.
Ingredients
- 2 ribeye or strip steaks
- 1 tablespoon olive oil
- Salt to taste
- Freshly ground black pepper to taste
- 1 tablespoon unsalted butter
- 2 sprigs fresh thyme
- 2 cloves garlic, crushed
- 1 tablespoon unsalted butter (for the sauce)
- 4 cloves garlic, minced
- 1/2 cup chicken or beef broth
- 3/4 cup heavy cream
- 1 teaspoon Dijon mustard
- Salt to taste (for sauce)
- Black pepper to taste (for sauce)
- 1 tablespoon parsley, finely chopped (for garnish)
Instructions
- Let the steaks come to room temperature for about 30 minutes and pat them dry with a paper towel. Season generously with salt and black pepper.
- Heat a cast-iron skillet over medium-high heat. Add olive oil and sear the steaks for 3–4 minutes on each side.
- Add butter, crushed garlic, and thyme to the skillet. Baste the steaks in the melted butter for 1–2 minutes.
- Use a meat thermometer to check for internal doneness. Remove steaks when they are 5°F below your desired temperature and cover them with foil to rest.
- For the sauce, reduce the heat and sauté the minced garlic in butter for 1 minute in the same pan, scraping up any brown bits from the bottom.
- Deglaze the skillet with broth, then add heavy cream and Dijon mustard. Simmer gently until the sauce thickens, and season to taste with salt and black pepper.
- Slice the steak against the grain, top with the creamy garlic sauce, and garnish with chopped parsley. Serve hot.
Notes
For a lower-fat version, substitute heavy cream with half-and-half or a plant-based alternative.
- Prep Time: 30 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Pan-searing
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 785
- Sugar: 1g
- Sodium: 490mg
- Fat: 57g
- Saturated Fat: 28g
- Unsaturated Fat: 25g
- Trans Fat: 0g
- Carbohydrates: 6g
- Fiber: 0g
- Protein: 55g
- Cholesterol: 195mg
Keywords: steak, garlic sauce, creamy sauce, ribeye, special occasion
