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Creamy Steak with Garlic Cream Sauce

This Creamy Steak with Garlic Cream Sauce is the ultimate indulgent dinner: pan-seared steak with a golden crust, draped in a velvety garlic cream sauce infused with herbs and a touch of richness. It’s quick enough for a weeknight yet elegant enough for a date night or special occasion. With a few simple ingredients and foolproof steps, you'll serve restaurant-quality steak right from your own kitchen.
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Prep Time 10 minutes
Cook Time 24 minutes
Total Time 35 minutes
Course Main Course
Cuisine American, French-influenced pan sauce, Steakhouse-inspired
Calories 600 kcal

Equipment

  • Cast iron skillet or heavy-bottomed pan
  • Meat thermometer (recommended)
  • Small saucepan (optional, if prepping sauce separately)
  • Tongs
  • Whisk
  • Cutting board & knife

Ingredients
  

(Exact quantities vary per recipe; adjust to preference)

  • Boneless steak (ribeye, sirloin, filet, or strip)
  • Salt & black pepper
  • Olive oil or neutral oil
  • Butter
  • Garlic (fresh or roasted)
  • Shallots (optional, for added depth)
  • Heavy cream or half-and-half
  • Dijon mustard (optional)
  • Fresh herbs (thyme, parsley, or rosemary)
  • Optional: Parmesan cheese, lemon juice, beef broth or white wine for deglazing

Instructions
 

  • Prep & Season Steak
    Pat the steak dry. Season both sides generously with salt and pepper. Let sit at room temp for 15 minutes if time allows.
  • Sear the Steak
    Heat oil in a skillet over medium-high heat. Add steak and sear 3–4 minutes per side (depending on thickness) until golden and cooked to preferred doneness. Use a thermometer:
    Rare: 120–125°F
    Medium-rare: 130–135°F
    Medium: 140–145°F
  • Rest Steak
    Transfer to a plate and cover loosely. Rest for 5–10 minutes while making the sauce.
  • Make the Garlic Cream Sauce
    Lower heat. Add butter and sauté garlic (and shallots, if using) until fragrant. Deglaze the pan with broth or wine, scraping up browned bits. Stir in cream and simmer until thickened. Finish with herbs, mustard, and/or Parmesan if desired. Season to taste.
  • Serve
    Slice steak and pour sauce on top, or return steak to pan and spoon sauce over. Serve hot with your favorite sides.

Notes

  • Steak Tips: Patting steak dry helps with crust. For best results, cook to medium-rare or medium and rest before slicing.
  • Sauce Texture: Don’t boil the cream—simmer gently. Add cheese or mustard last to avoid curdling.
  • Garlic Flavor: Sauté garlic just until golden—burnt garlic will overpower the sauce.
  • Make Ahead: Sauce can be made 1–2 days in advance. Store in fridge and reheat gently before serving.
  • Variations: Try adding mushrooms, blue cheese, or roasted garlic for extra flair.
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