Juicy Beef Steak Creamy Garlic Sauce Recipe

Juicy Steak with Creamy Garlic Sauce is the ultimate weeknight indulgence, a dish that transforms the ordinary into the extraordinary with minimal fuss. Imagine sinking your fork into a perfectly seared, incredibly tender steak, its rich, beefy flavors enhanced by a velvety smooth sauce that’s bursting with aromatic garlic. This isn’t just a meal; it’s an experience, a luxurious escape that feels incredibly rewarding. What makes this particular combination so beloved? It’s the harmonious dance between the robust, savory steak and the decadent, subtly pungent garlic cream. It’s comfort food elevated, sophisticated enough for a special occasion but remarkably easy to whip up when you’re craving something truly special. This recipe will guide you to achieving that perfect sear and crafting a creamy garlic sauce that will have everyone asking for seconds.

this Recipe

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)

Preparing the Steaks for Searing

Before we even think about the heat, let’s get our beautiful ribeye steaks ready. Take them out of the refrigerator at least 30 minutes, and ideally an hour, before you plan to cook them. This is a crucial step for achieving a perfectly cooked, juicy steak all the way through. Bringing the steaks to room temperature allows for more even cooking, preventing a cold, raw center when the outside is perfectly seared. While the steaks are resting, pat them thoroughly dry with paper towels. Moisture is the enemy of a good sear, so the drier the surface, the better the crust will be. Season both sides generously with salt and freshly cracked black pepper. Don’t be shy with the salt; it not only adds flavor but also helps to draw out some moisture for an even better sear.

Searing the Ribeyes

Now for the fun part! Place a heavy-bottomed skillet, preferably cast iron, over medium-high heat. Add the 2 tablespoons of olive oil and let it get nice and hot until it shimmers. Carefully place the seasoned ribeye steaks into the hot skillet. You should hear a satisfying sizzle immediately. Resist the urge to move the steaks for the first 2-3 minutes. This allows a beautiful, caramelized crust to form. After this initial searing period, flip the steaks. Add the 2 tablespoons of unsalted butter, the 2 smashed garlic cloves, and the sprigs of fresh rosemary or thyme to the pan. As the butter melts and foams, tilt the pan slightly and use a spoon to baste the steaks with the fragrant, herby butter. Continue to cook, basting frequently, for another 3-5 minutes for medium-rare, or longer for your desired level of doneness. Use a meat thermometer for accuracy: 130-135°F (54-57°C) for medium-rare. Once cooked to your liking, remove the steaks from the pan and let them rest on a cutting board, tented loosely with foil, for at least 5-10 minutes. This resting period is non-negotiable for juicy steaks, as it allows the juices to redistribute throughout the meat.

Crafting the Creamy Garlic Sauce

While the steaks are resting, we’ll make that luscious sauce. Carefully pour off any excess fat from the skillet, leaving behind the flavorful browned bits and the infused butter. Reduce the heat to medium-low. Add the remaining 2 tablespoons of unsalted butter to the skillet. Once melted, add the 4 minced garlic cloves and sauté for about 1 minute until fragrant, being careful not to burn them. Burned garlic is bitter garlic, and we want bright, bold flavor.

Building the Rich Sauce

Pour in the 1 cup of heavy cream. Stir and scrape the bottom of the pan to loosen any browned bits, which will add immense flavor to the sauce. Bring the cream to a gentle simmer, and let it cook for about 3-5 minutes, stirring occasionally, until it starts to thicken slightly. This simmering process concentrates the flavors and allows the sauce to achieve a lovely consistency.

Finishing the Sauce and Serving

Once the cream has thickened, stir in the 1/4 cup of grated Parmesan cheese and the 1 teaspoon of Dijon mustard. The Parmesan will melt into the sauce, adding a salty, nutty depth, while the Dijon mustard provides a subtle tang and helps to emulsify the sauce, giving it a silky smooth texture. Continue to stir until the cheese is fully incorporated and the sauce is smooth and velvety. Taste the sauce and season with salt and black pepper as needed. If you’re using it, stir in the 1/4 teaspoon of smoked paprika for an extra layer of smoky flavor. Once the sauce is perfect, you can slice your rested steaks against the grain and serve them immediately, generously drizzled with the warm, creamy garlic sauce.

Conclusion:

And there you have it! Your guide to creating a truly spectacular Juicy Steak with Creamy Garlic Sauce. We’ve walked through selecting the perfect cut, achieving that ideal sear, and whipping up the luscious, flavor-packed sauce that elevates this dish from delicious to divine. This recipe is a fantastic way to impress your friends and family, or simply to treat yourself to a restaurant-quality meal in the comfort of your own home. Don’t be afraid to experiment and make it your own!

For serving, I highly recommend pairing this incredible Juicy Steak with Creamy Garlic Sauce with some roasted asparagus or buttery mashed potatoes to soak up every last drop of that glorious sauce. It also works beautifully with a simple side salad for a lighter option.

Feeling adventurous? Try adding a pinch of red pepper flakes to the sauce for a subtle kick, or a splash of white wine for an extra layer of complexity. No matter how you choose to prepare it, I encourage you to dive in and enjoy the process. The reward is a mouthwatering steak that is sure to become a favorite.

Frequently Asked Questions:

Q1: What is the best cut of steak for this recipe?

For the best results with this Juicy Steak with Creamy Garlic Sauce recipe, I recommend using cuts like ribeye, New York strip, or sirloin. These cuts have good marbling, which contributes to their tenderness and flavor, ensuring a juicy steak every time.

Q2: Can I make the creamy garlic sauce ahead of time?

Yes, you can certainly make the creamy garlic sauce ahead of time! Once cooled, store it in an airtight container in the refrigerator for up to 2-3 days. Gently reheat it on the stovetop over low heat, stirring frequently, until warmed through. You might need to add a splash of milk or cream to achieve the desired consistency.

Juicy Beef Steak with Creamy Garlic Sauce

A delicious recipe for perfectly seared ribeye steaks served with a rich and creamy garlic sauce.

Prep Time
30 Minutes

Cook Time
15 Minutes

Total Time
45 Minutes

Servings
2 servings

Ingredients

• 2 ribeye steaks (about 1 inch thick)
• 4 tablespoons unsalted butter
• 2 tablespoons olive oil
• 6 garlic cloves, minced
• 2 sprigs fresh rosemary or thyme
• 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

1. Step 1
   Take steaks out of the refrigerator at least 30 minutes before cooking. Pat them dry with paper towels and season generously with salt and black pepper.
2. Step 2
   Heat olive oil in a heavy-bottomed skillet over medium-high heat until shimmering. Sear steaks for 2-3 minutes per side without moving them. Flip steaks, add 2 tablespoons of butter, smashed garlic cloves, and herbs. Baste steaks with butter for another 3-5 minutes for medium-rare, or longer for desired doneness. Use a meat thermometer to check for 130-135°F (54-57°C) for medium-rare. Remove steaks and let rest, tented with foil.
3. Step 3
   Pour off excess fat from the skillet, leaving browned bits and infused butter. Reduce heat to medium-low. Add the remaining 2 tablespoons of unsalted butter.
4. Step 4
   Add the 4 minced garlic cloves and sauté for about 1 minute until fragrant. Pour in the heavy cream, scraping the bottom of the pan. Simmer for 3-5 minutes, stirring occasionally, until slightly thickened.
5. Step 5
   Stir in the grated Parmesan cheese and Dijon mustard until smooth and velvety. Season with salt and black pepper to taste. Stir in smoked paprika if using.
6. Step 6
   Slice the rested steaks against the grain and serve immediately, drizzled with the warm creamy garlic sauce.

Important Information

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.