🥩 Juicy Steak with Creamy Garlic Sauce

A perfectly seared steak topped with a rich, velvety garlic cream sauce — restaurant-quality but easy to make at home.

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🛒 Ingredients (Serves 2–3)

🥩 For the Steak

• 2 ribeye or sirloin steaks (1–1½ inches thick)

• Salt (generous)

• Black pepper

• 1 tbsp olive oil

• 2 tbsp butter

• 2 garlic cloves, smashed

• 1 sprig fresh rosemary or thyme (optional)

🧄 For the Creamy Garlic Sauce

• 1 tbsp butter

• 4 garlic cloves, minced

• 1 cup heavy cream

• ½ cup beef broth

• ½ cup freshly grated Parmesan cheese

• Salt & pepper to taste

• Optional: ½ tsp red pepper flakes

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🔥 Step-by-Step Instructions

1️⃣ Bring Steak to Room Temp

Let steaks sit out 20–30 minutes. Pat dry thoroughly (important for crust!).

2️⃣ Season Generously

Salt and pepper both sides well.

3️⃣ Sear for a Perfect Crust

1. Heat skillet (cast iron preferred) over high heat.

2. Add olive oil.

3. Sear steak:

   • 3–4 minutes first side (don’t move it!)

   • Flip and cook 3–4 minutes for medium-rare.

4. Add butter, smashed garlic, and herbs.

5. Tilt pan and spoon butter over steak for 1 minute.

6. Remove and rest 5–10 minutes.

Internal temps:

• 125°F = Rare

• 130–135°F = Medium-rare

• 140°F = Medium

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4️⃣ Make the Creamy Garlic Sauce

1. In same pan (lower heat), add 1 tbsp butter.

2. Add minced garlic — sauté 30 seconds (don’t brown).

3. Pour in beef broth, simmer 2–3 minutes.

4. Add heavy cream and simmer 3–5 minutes until slightly thickened.

5. Stir in Parmesan.

6. Season to taste.

If too thick → add splash of broth.
If too thin → simmer longer.

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5️⃣ Serve

Slice steak against the grain.
Spoon creamy garlic sauce over top.
Garnish with fresh parsley if desired.

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🥔 Serving Ideas

• Garlic mashed potatoes

• Roasted asparagus

• Buttery green beans

• Crispy fries

• Low-carb cauliflower mash

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❓ Q&A

Q1: What’s the best steak cut?

Ribeye = most juicy & flavorful
Sirloin = leaner but still tender
Filet mignon = most tender

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Q2: Can I grill instead of pan-sear?

Yes! Grill to desired temp, then make sauce separately in a pan.

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Q3: How do I make it extra juicy?

• Don’t skip resting time

• Use a meat thermometer

• Don’t overcook

• Pat steak dry before searing

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Q4: Can I make sauce without cream?

Yes — substitute half & half, but sauce will be thinner.

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Q5: Can I store leftovers?

Yes, up to 3 days refrigerated. Reheat gently to avoid overcooking.