A Decadent, Flavor-Packed Steakhouse Experience at Home
Few dishes feel as indulgent and satisfying as a perfectly seared, juicy steak topped with a velvety garlic cream sauce. It’s the kind of meal that brings silence to a dinner table, followed by murmurs of “mmm” and “wow.” While it may sound like something you’d only find at a high-end steakhouse, this dish is surprisingly simple to make at home.
Whether you’re preparing a special dinner for two or just want to treat yourself to something exceptional, this Juicy Steak with Creamy Garlic Sauce delivers flavor, tenderness, and elegance—all in one skillet.
🧾 Why This Recipe Works
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Sear first, sauce second: The steak gets perfectly browned, and the pan is then used to build a garlic cream sauce full of umami.
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Flexible steak cuts: Ribeye, sirloin, New York strip, or filet mignon—this recipe works with them all.
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Creamy garlic sauce: Rich, savory, and full of flavor without being heavy or greasy.
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One-pan wonder: Steak and sauce are made in the same pan, cutting down on cleanup and maximizing flavor.
📝 Ingredients
For the Steak:
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2 boneless ribeye, sirloin, or New York strip steaks (about 8–10 oz each, 1 to 1½ inches thick)
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2 tablespoons olive oil
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1 tablespoon butter
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3 cloves garlic, crushed
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3–4 sprigs fresh thyme or rosemary (optional)
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Salt and freshly ground black pepper, to taste
For the Creamy Garlic Sauce:
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1 tablespoon butter
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4 cloves garlic, finely minced
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¾ cup heavy cream
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¼ cup chicken broth or beef broth
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¼ cup grated Parmesan cheese
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1 teaspoon Dijon mustard (optional, for a mild tang)
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Salt and black pepper, to taste
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Fresh parsley, finely chopped (for garnish)
🍽️ Equipment Needed
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Cast iron skillet or heavy-bottomed stainless-steel pan
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Tongs
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Meat thermometer (for perfect doneness)
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Sharp knife
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Cutting board
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Spoon or small whisk (for the sauce)
⏲️ Time Breakdown
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Prep Time: 10 minutes
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Cook Time: 15–20 minutes
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Rest Time: 5–10 minutes
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Total Time: 30–40 minutes
🧂 Choosing the Right Steak
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Ribeye: Rich marbling, tender and juicy
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New York Strip: Bold beefy flavor, good texture
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Sirloin: Leaner but still flavorful
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Filet Mignon: Supremely tender, more mild in flavor
Choose a cut that’s at least 1-inch thick for the best results. Let it come to room temperature for 30 minutes before cooking for even doneness.
👨🍳 Step-by-Step Instructions
🔥 Step 1: Season the Steaks
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Pat steaks dry with paper towels to remove surface moisture. This helps create a beautiful sear.
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Season generously on both sides with salt and freshly ground black pepper.
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If you have time, let the seasoned steaks sit uncovered in the fridge for 30–60 minutes. This dry brining step enhances flavor and crust.
🧈 Step 2: Sear the Steaks
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Heat olive oil in a cast iron skillet over medium-high heat until shimmering.
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Add the steaks. Do not move them for at least 2–3 minutes to allow a crust to form.
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Flip and sear the other side for another 2–3 minutes.
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In the last minute of cooking, add butter, crushed garlic, and herbs. Tilt the pan slightly and spoon the melted butter over the steak repeatedly (called basting).
🥩 Internal Temp Guide:
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Rare: 125°F (cool red center)
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Medium-Rare: 130–135°F
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Medium: 140–145°F
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Medium-Well: 150°F
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Well Done: 160°F+
Use a meat thermometer for accuracy.
🛑 Step 3: Rest the Steaks
Transfer the steaks to a plate or cutting board and tent loosely with foil. Let rest for 5–10 minutes.
This step is crucial—resting allows the juices to redistribute, resulting in a tender, juicy bite every time.
🧄 Step 4: Make the Creamy Garlic Sauce
In the same pan (with the browned bits from the steak), begin your sauce:
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Lower heat to medium and add 1 tablespoon butter.
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Sauté minced garlic for 30 seconds until fragrant.
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Pour in broth to deglaze the pan—scrape up all those tasty brown bits.
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Stir in heavy cream, Parmesan, and Dijon mustard (if using). Bring to a gentle simmer.
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Cook for 3–5 minutes, stirring frequently, until sauce is slightly thickened.
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Season with salt and pepper to taste.
🧄 Pro Tip: If the sauce becomes too thick, thin it with a splash of broth or milk.
🔄 Step 5: Combine and Serve
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Either return the steaks to the pan and spoon sauce over them, or slice the rested steaks and drizzle sauce on top.
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Garnish with fresh parsley for color and brightness.
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Serve immediately.
🥗 What to Serve With Juicy Garlic Steak
Vegetables:
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Roasted asparagus
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Garlic green beans
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Buttered broccoli
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Sautéed mushrooms
Starches:
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Creamy mashed potatoes
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Buttery rice pilaf
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Roasted baby potatoes
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Cauliflower mash (low carb)
Bread:
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Crusty French bread to mop up the sauce
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Warm dinner rolls
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Herbed focaccia
🧊 Storage & Reheating
Storing:
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Store leftover steak and sauce separately in airtight containers.
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Refrigerate for up to 3 days.
Reheating:
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Reheat steak gently in a skillet with a touch of oil or butter.
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Sauce can be reheated over low heat. Add a splash of cream to bring it back to life.
🧪 Variations
Add Mushrooms
Sauté mushrooms in butter before adding garlic to the sauce for a garlicky mushroom cream sauce.
Spice It Up
Add a pinch of crushed red pepper or a few drops of hot sauce to the cream sauce for a kick.
Wine-Based Sauce
Replace some of the broth with dry white wine for added acidity and complexity.
✅ Tips for Success
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Let steaks come to room temp before cooking for even doneness.
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Preheat the pan well—a screaming hot pan gives the best crust.
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Don’t skip the rest—this locks in juiciness.
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Use fresh garlic for the best flavor in the cream sauce.
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Taste and adjust—balance is key, especially with rich sauces.
🔥 Quick Recap
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Season & sear your steak to golden perfection.
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Let it rest to retain those juices.
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Whip up a creamy garlic sauce in the same skillet.
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Combine, garnish, and serve your steakhouse-style masterpiece!
❤️ Final Thoughts
This Juicy Steak with Creamy Garlic Sauce is a simple yet show-stopping meal. The deeply seared beef and velvety garlic sauce create a harmony of textures and flavors that rivals your favorite restaurant. It’s rich, indulgent, and satisfying—and the best part? You made it yourself, in one pan, in under an hour.
Serve it on a romantic date night, at a dinner party, or just to spoil yourself—you deserve it.
