There’s something undeniably satisfying about slicing into a perfectly seared steak—juicy, tender, and brimming with flavor. Now imagine that same steak bathed in a silky, garlic-infused cream sauce, tinged with Parmesan and kissed by a hint of paprika. Welcome to the ultimate dinner indulgence: Steak with Creamy Garlic Sauce.
This dish is all about decadence without complication. It brings restaurant-level finesse to your kitchen table in just 25 minutes, making it a perfect weeknight reward or a show-stopping centerpiece for a romantic meal.
In this article, we’ll explore the full recipe in detail, including step-by-step guidance, expert tips, suggested pairings, customization options, and nutritional breakdown—everything you need to create the perfect steakhouse experience at home.
Why You’ll Love This Recipe
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Fast and elegant: Ready in under 30 minutes, it fits weeknight schedules while offering gourmet flair.
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One-pan simplicity: Minimal cleanup thanks to cooking the steak and sauce in the same pan.
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Rich, balanced flavors: Creamy, garlicky, savory—everything you want in a comfort dish.
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Versatile: Works with a range of steak cuts and sauces can be customized with wine, mustard, or cheese.
Ingredients Overview (Serves 2)
For the Steaks:
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2 beef steaks (about 200g or 7 oz each): Ribeye, sirloin, or filet mignon
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1 tablespoon olive oil
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Salt and freshly ground black pepper, to taste
For the Creamy Garlic Sauce:
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2 tablespoons butter
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3 to 4 cloves garlic, finely minced
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3/4 cup (200 ml) heavy cream
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1/4 cup (30g) grated Parmesan cheese (optional)
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1/2 teaspoon paprika
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Salt and pepper, to taste
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1 tablespoon chopped fresh parsley, for garnish
Preparation and Cooking Time
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Prep Time: 10 minutes
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Cooking Time: 15 minutes
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Total Time: 25 minutes
Step-by-Step Instructions
1. Bring Steaks to Room Temperature
Let your steaks sit at room temperature for at least 20 minutes. This helps them cook evenly and stay tender inside.
2. Season and Sear the Steaks
Generously season both sides with salt and pepper. Heat olive oil in a heavy skillet (preferably cast iron) over high heat. Once hot, sear the steaks:
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2 to 3 minutes per side for medium-rare
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Adjust based on thickness and preference
After searing, remove steaks and tent loosely with foil. Let them rest—this redistributes juices and keeps the meat moist.
3. Make the Creamy Garlic Sauce
Reduce heat to medium. In the same pan, melt butter and add minced garlic. Sauté for 30 to 60 seconds until fragrant, being careful not to brown or burn it.
Pour in heavy cream, scraping the bottom of the pan to incorporate the flavorful browned bits (fond).
Add Parmesan (if using), paprika, and a pinch of salt and pepper. Stir until combined and simmer 2 to 3 minutes until thickened.
4. Return the Steaks
Place the steaks back into the skillet. Spoon the sauce over the top and let everything heat together for 1 minute.
Sprinkle with chopped parsley and serve immediately.
Perfect Pairings and Serving Ideas
This dish pairs beautifully with a variety of sides and drinks.
Suggested Sides:
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Mashed potatoes
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Garlic butter green beans
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Roasted baby potatoes
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Fresh pasta or jasmine rice
Wine Pairings:
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Cabernet Sauvignon: Bold and tannic, balances the creaminess
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Malbec: Smooth and fruity, complements garlic and spice
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Chardonnay: A creamy white that works well with the sauce
Tips from the Kitchen
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Use a meat thermometer: Aim for 130–135°F (54–57°C) for medium-rare.
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Let it rest: Don’t skip resting the steak—it keeps juices inside.
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Deglaze for depth: Add a splash of white wine or stock after cooking garlic to lift the pan’s fond.
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Try different herbs: Thyme or rosemary can add earthiness to the sauce.
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Add mushrooms: Sauté sliced mushrooms before adding the cream for an umami-packed variation.
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Finish with mustard or blue cheese: A touch of Dijon or crumbled blue cheese can transform the sauce flavor profile.
Recipe Variations
Mushroom Garlic Cream Sauce
Add 1 cup of sliced cremini or baby bella mushrooms to the skillet after cooking the garlic. Sauté until golden before adding cream.
Lemon Garlic Cream Sauce
Replace the paprika with the zest of one lemon and 1 tablespoon lemon juice for a brighter, fresher sauce.
Blue Cheese Garlic Sauce
Swap Parmesan for 2 tablespoons crumbled blue cheese. Let it melt into the cream for a punchy, bold variation.
Dairy-Free or Lighter Options
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Use full-fat coconut milk instead of cream for a dairy-free version.
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Substitute Greek yogurt or light cream if watching fat intake.
Steak Cut Guide
Ribeye
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Richly marbled, juicy, and flavorful
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Great for pan-searing and saucy dishes
Sirloin
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Leaner but still flavorful
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A good balance between texture and price
Filet Mignon
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Tenderest cut, very lean
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Less beefy flavor but luxurious texture
New York Strip
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Firm texture, excellent for even cooking
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Often has a strip of fat on one side for added flavor
Nutritional Information (per serving, approx.)
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Calories: 580 kcal
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Protein: 36g
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Fat: 42g
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Carbohydrates: 5g
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Fiber: <1g
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Sugar: 1g
Note: Nutrition will vary slightly based on steak cut, use of Parmesan, and side dishes.
Frequently Asked Questions
Can I use a different meat?
Yes. This creamy garlic sauce pairs wonderfully with pork chops, chicken breasts, or even salmon.
Can I prep this ahead?
You can make the sauce ahead and store it in the fridge for up to 2 days. Reheat gently before serving.
What’s the best skillet to use?
A cast iron skillet provides the best sear and heat retention. Stainless steel is also a solid choice.
How do I thicken the sauce more?
Simmer a bit longer, or stir in 1 teaspoon of cornstarch dissolved in cold water if needed.
Final Thoughts
Steak with Creamy Garlic Sauce is everything you want in a quick yet elegant dinner—juicy beef, a silky sauce, rich umami flavor, and zero fuss. Whether you’re impressing guests, preparing a date night meal, or just treating yourself after a long day, this dish delivers satisfaction in every bite.
The creamy garlic sauce alone is a reason to keep this recipe on regular rotation. Adapt it to different proteins or adjust the seasoning for a whole new experience each time.
Once you try it, this recipe is bound to become a favorite in your culinary repertoire.