Introduction

Experience the perfect balance of a juicy, tender steak with a rich and creamy garlic sauce that elevates every bite. This recipe for ribeye steaks with a luscious garlic cream sauce is simple to make yet impressive enough for any dinner occasion.

A white plate holds a thick steak cut into several pieces, showing a pink, juicy center with a dark, grilled brown crust. The steak is covered with a creamy, beige sauce that has small black pepper specks and green chopped herbs sprinkled on top. The sauce pools around the base of the steak on the plate. The plate sits on a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme
Salt and black pepper, to taste
2 tablespoons unsalted butter
4 garlic cloves, minced
1 cup heavy cream
1/4 cup Parmesan cheese, grated
1 teaspoon Dijon mustard
Salt and black pepper, to taste
1/4 teaspoon smoked paprika (optional)

Instructions

Step 1: Pat the steaks dry with paper towels and season generously with salt and black pepper on both sides.
Step 2: Heat a skillet over medium-high heat. Add olive oil and sear the steaks for 3-4 minutes per side for medium-rare, adjusting cooking time if you prefer a different doneness.
Step 3: Add 2 tablespoons butter, smashed garlic cloves, and rosemary or thyme sprigs to the skillet. Spoon the melted butter over the steaks as they cook to enhance flavor.
Step 4: Remove the steaks from the skillet and let them rest for 5-7 minutes to retain juices.
Step 5: Reduce the skillet heat to medium and melt 2 tablespoons butter. Add minced garlic and sauté for about 1 minute until fragrant.
Step 6: Stir in heavy cream and bring to a gentle simmer. Add Parmesan cheese, Dijon mustard, smoked paprika if using, and season with salt and black pepper. Stir until the sauce is smooth and slightly thickened.
Step 7: Slice the steaks against the grain and serve topped with the creamy garlic sauce. Pair with your favorite mashed potatoes or roasted vegetables for a complete meal.

Tips & Variations

For a smoky depth, use smoked paprika in the sauce or add a splash of Worcestershire sauce.
Swap ribeye for filet mignon or strip steak according to your preference.
Use fresh herbs like thyme or rosemary to infuse flavor while cooking the steak.
If you prefer a thicker sauce, simmer it a little longer until your desired consistency is reached.

Storage

Store leftover steak and garlic sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a low oven or skillet, and warm the sauce over low heat, stirring occasionally to prevent separation.

How to Serve

A sliced medium-rare steak arranged in a circular pattern on a white plate with a creamy light beige sauce drizzled over the top, some sauce pooling at the base. The steak pieces show a deep brown, slightly charred outer layer with a juicy pink center. Small green herb pieces are sprinkled over the steak and sauce, adding color contrast. Black pepper and small yellow mustard seeds are scattered on the sauce, enhancing texture. The plate sits on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can use other cuts like filet mignon, strip steak, or sirloin. Cooking times may vary depending on thickness and cut.

How do I know when the steak is cooked to medium-rare?

Use a meat thermometer to check for an internal temperature of about 130-135°F (54-57°C), or cook until the steak feels slightly firm but still springy to the touch.

Juicy Steak with Creamy Garlic Sauce Recipe

Print Recipe

★★★★★

5 from 147 reviews

This Juicy Steak with Creamy Garlic Sauce is a perfect balance of savory seared ribeye steak paired with a rich, luscious garlic cream sauce enhanced with Parmesan and Dijon mustard. The steak is pan-seared to medium-rare perfection, basted with butter and aromatic herbs, then rested to retain juiciness. The leftover skillet flavors transform into a velvety sauce that complements the steak beautifully, ideal for a comforting, elegant dinner.

Author: zara
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
Yield: 2 servings 1x
Category: Main Course
Method: Frying
Cuisine: American

Ingredients

Scale

For the Steak

2 ribeye steaks (about 1 inch thick)
2 tablespoons olive oil
2 tablespoons unsalted butter
2 garlic cloves, smashed
2 sprigs fresh rosemary or thyme
Salt and black pepper, to taste

For the Creamy Garlic Sauce

2 tablespoons unsalted butter
4 garlic cloves, minced
1 cup heavy cream
1/4 cup Parmesan cheese, grated
1 teaspoon Dijon mustard
Salt and black pepper, to taste
1/4 teaspoon smoked paprika (optional)

Instructions

Prepare the Steak: Pat the ribeye steaks dry thoroughly with paper towels to ensure a good sear. Season both sides generously with salt and freshly ground black pepper to enhance flavor.
Sear the Steaks: Heat a heavy skillet over medium-high heat until hot. Add olive oil, then place steaks in the pan. Cook for 3-4 minutes on each side for medium-rare doneness, or longer depending on preference, ensuring a browned crust develops.
Baste with Butter and Herbs: Add 2 tablespoons of butter, smashed garlic cloves, and rosemary or thyme sprigs to the skillet. As the butter melts, continuously spoon it over the steaks to infuse rich flavors and keep the meat moist.
Rest the Steaks: Remove steaks from the skillet and transfer to a plate or cutting board. Let them rest for 5-7 minutes to allow juices to redistribute, resulting in a tender and juicy steak.
Make the Creamy Garlic Sauce: In the same skillet, reduce the heat to medium and melt 2 tablespoons of butter. Add minced garlic and sauté for about 1 minute until fragrant but not browned, building the garlic flavor base.
Add Cream and Seasonings: Pour in the heavy cream and bring the mixture to a gentle simmer. Stir in grated Parmesan cheese, Dijon mustard, smoked paprika if using, salt, and black pepper. Continue stirring until the sauce is smooth, creamy, and slightly thickened to coat the back of a spoon.
Assemble and Serve: Slice the rested steaks against the grain for maximum tenderness. Plate the steak slices and generously spoon the creamy garlic sauce over the top. Serve alongside mashed potatoes, roasted vegetables, or your preferred sides for a complete meal.

Notes

For perfectly cooked steak, use a meat thermometer: 130°F for medium-rare, 140°F for medium.
Resting the steak is crucial to retain juices and ensure tenderness.
The sauce can be made a day ahead and gently reheated before serving.
Smoked paprika is optional but adds a smoky depth to the sauce.
Use fresh garlic and herbs for the best flavor.

Keywords: ribeye steak, creamy garlic sauce, pan-seared steak, Parmesan cream sauce, easy steak dinner