This Creamy Garlic Steak with Pan Sauce Perfection is my go-to recipe when I want a luxurious, restaurant-style meal right at home. Juicy, seared steak paired with a rich, garlicky cream sauce creates a dish that’s both indulgent and comforting. It’s ideal for a date night, special dinner, or whenever I’m craving a hearty, flavor-packed meal without the need for complicated ingredients.
Why You’ll Love This Recipe
I love how this recipe transforms a simple cut of steak into something truly impressive. The creamy garlic sauce adds depth, richness, and just the right amount of bold flavor to complement the steak. It’s made in one pan, which means less cleanup, and it’s done in under 30 minutes. Whether I’m using ribeye, sirloin, or filet mignon, this recipe always turns out tender, flavorful, and perfectly sauced.
ingredients
(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)
- Steak (ribeye, sirloin, or filet mignon)
- Salt and pepper
- Olive oil
- Butter
- Garlic, minced
- Heavy cream
- Beef broth
- Parmesan cheese (optional for added richness)
- Fresh parsley or thyme for garnish (optional)
directions
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I bring the steaks to room temperature, pat them dry, and season both sides generously with salt and pepper.
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I heat olive oil in a large skillet over medium-high heat and sear the steaks for 3–4 minutes per side, depending on thickness and preferred doneness.
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Once the steaks are cooked, I remove them from the pan and let them rest while I make the sauce.
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I reduce the heat to medium and add butter and minced garlic to the same skillet, sautéing until fragrant—about 1 minute.
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I pour in the beef broth, scraping the bottom of the pan to release all the flavor.
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I stir in the heavy cream and simmer the sauce until it thickens slightly, about 3–4 minutes.
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If using, I stir in a small handful of grated Parmesan for extra creaminess.
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I return the steaks to the pan to coat them in the sauce or spoon the sauce over them when serving.
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I garnish with chopped fresh herbs and serve immediately.
Servings and timing
This recipe serves 2 to 4 people, depending on steak size.
Prep time: 10 minutes
Cook time: 15 minutes
Total time: 25 minutes
Variations
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Mushroom garlic sauce: I sauté sliced mushrooms with the garlic for a heartier, earthy flavor.
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Add spice: I add red pepper flakes or a splash of hot sauce for a kick.
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Herbed twist: I infuse the sauce with rosemary or thyme for a more aromatic finish.
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Lighter version: I use half-and-half or whole milk instead of heavy cream for a lighter sauce.
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Surf and turf: I serve the steak with seared shrimp in the same garlic cream sauce for a special occasion.
storage/reheating
I store leftover steak and sauce in an airtight container in the fridge for up to 3 days. To reheat, I gently warm it in a skillet over low heat with a splash of cream or broth to keep the sauce smooth. I avoid the microwave when possible to prevent overcooking the steak and separating the sauce.
FAQs
What’s the best cut of steak for this recipe?
I like using ribeye for its marbling and flavor, but sirloin and filet mignon also work beautifully. The key is a good sear and not overcooking.
Can I make the sauce without cream?
Yes, I use a mix of milk and a bit of flour or cornstarch to thicken if I don’t have cream on hand. It won’t be quite as rich, but it’s still delicious.
How do I know when the steak is done?
I use a meat thermometer for accuracy: 130°F for medium-rare, 140°F for medium. Letting it rest helps the juices redistribute for maximum flavor.
Can I make this sauce ahead of time?
Yes, I make the sauce up to a day ahead and reheat it gently before serving. I stir in a bit of broth or cream if it thickens too much.
What sides go best with this steak?
I love serving it with mashed potatoes, roasted veggies, sautéed greens, or even a side of garlic butter pasta to soak up the sauce.
Conclusion
This Creamy Garlic Steak with Pan Sauce Perfection is everything I want in a satisfying dinner—rich, savory, and full of flavor. It’s a simple yet luxurious dish that always feels like a treat, whether I’m cooking for someone special or just myself. With minimal ingredients and maximum flavor, it’s a must-try recipe that turns steak night into something truly memorable.
Print
Creamy Garlic Steak with Pan Sauce Perfection
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2–4 servings
- Category: Dinner, Main Course
- Method: Stovetop
- Cuisine: American
- Diet: Gluten Free
Description
This Creamy Garlic Steak with Pan Sauce Perfection is a restaurant-worthy dinner made at home in under 30 minutes. Tender, juicy steak is paired with a rich garlic cream sauce for a luxurious, flavor-packed meal perfect for date night or a special occasion.
Ingredients
For the Steak:
- Steak (ribeye, sirloin, or filet mignon)
- Salt and pepper
- Olive oil
For the Pan Sauce:
- Butter
- Garlic, minced
- Beef broth
- Heavy cream
- Parmesan cheese (optional, for added richness)
- Fresh parsley or thyme (optional, for garnish)
Instructions
- Bring steaks to room temperature. Pat dry and season with salt and pepper on both sides.
- Heat olive oil in a large skillet over medium-high heat. Sear steaks for 3–4 minutes per side until desired doneness.
- Remove steaks from pan and let rest.
- Lower heat to medium, add butter and garlic to the same pan. Sauté until fragrant (about 1 minute).
- Add beef broth, scraping the bottom of the pan to deglaze.
- Stir in heavy cream and simmer until slightly thickened (3–4 minutes).
- (Optional) Add Parmesan for extra richness.
- Return steaks to the pan or spoon sauce over when serving.
- Garnish with fresh herbs and serve immediately.
Notes
- Mushroom variation: Sauté mushrooms with garlic for a heartier sauce.
- Spicy twist: Add red pepper flakes or hot sauce to the cream.
- Herb boost: Add rosemary or thyme for an aromatic touch.
- Lighter option: Use half-and-half or milk instead of heavy cream.
- Surf & turf: Add seared shrimp for an elegant combo.
- Storage: Store in an airtight container in the fridge for up to 3 days. Reheat gently with a splash of cream or broth to preserve texture.
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