Juicy Steak with Creamy Garlic Sauce 🥩🧄

Name: Juicy Steak with Creamy Garlic Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American, Steakhouse
Ingredients: 4 beef steaks (sirloin or ribeye); 2 tbsp olive oil; 2 tbsp butter; Salt and black pepper to taste; 3 garlic cloves, minced; 1 cup heavy cream; 1/4 cup beef or chicken stock; 1 tsp Dijon mustard; 1/2 tsp dried thyme; Salt and pepper to taste; Fresh parsley, chopped (for garnish)

This Juicy Steak with Creamy Garlic Sauce is a restaurant-worthy dinner made right in your kitchen! Perfectly seared steaks are draped in a luscious, garlicky cream sauce that’s rich, smooth, and packed with flavor. Whether it’s a date night or a comforting weekend dinner, this recipe delivers indulgence with simplicity. Serve it alongside mashed potatoes, roasted veggies, or even garlic butter rice for the ultimate meal.

Why You’ll Love This Recipe

🔥 Pan-seared perfection: Crisp crust outside, juicy inside — every time.
🧄 Irresistible sauce: Creamy, garlicky, and perfectly seasoned to complement the beef.
🍽️ Easy and elegant: Ready in 20 minutes, yet feels like a fancy steakhouse meal.
🌿 Versatile: Works with ribeye, sirloin, or your favorite cut of steak.

Ingredients

For the Steaks

4 beef steaks (sirloin or ribeye)
2 tablespoons olive oil
2 tablespoons butter
Salt and black pepper, to taste

For the Creamy Garlic Sauce

3 garlic cloves, minced
1 cup heavy cream
1/4 cup beef or chicken stock
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
Salt and pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Sear the Steaks: Heat olive oil and butter in a skillet over medium-high heat. Season steaks generously with salt and black pepper.
Cook the Steaks: Sear each steak for 3–4 minutes per side for medium-rare, or to your preferred doneness. Remove steaks from the pan and let them rest on a plate.
Sauté the Garlic: In the same skillet (with all those flavorful drippings!), add minced garlic. Sauté for about 30 seconds, just until fragrant.
Make the Sauce: Lower the heat to medium. Pour in heavy cream and stock, stirring gently to combine. Add Dijon mustard, dried thyme, salt, and pepper. Let the sauce simmer for 3–4 minutes until slightly thickened.
Combine and Serve: Return steaks to the skillet. Spoon the creamy garlic sauce over the top and let them warm through for 1–2 minutes.
Garnish and Enjoy: Serve hot, garnished with fresh parsley. Pair with mashed potatoes, roasted vegetables, or a crisp salad.

Chef Tips & Variations

🥩 Room temperature steaks: Let the meat sit out for 20–30 minutes before cooking for even searing.
🧄 Don’t burn the garlic: Garlic cooks fast — keep an eye on it to avoid bitterness.
🥂 Wine lovers: Deglaze the pan with a splash of white wine before adding the cream for a touch of acidity.
🧈 Extra richness: Finish with a small knob of butter stirred into the sauce just before serving.

Storage

Refrigerate: Store leftovers in an airtight container for up to 3 days.
Reheat: Warm gently in a skillet over low heat. Add a splash of cream or broth to revive the sauce.
Freezing not recommended: The creamy sauce may separate upon thawing.