Dinner

Juicy Steak with Creamy Garlic Sauce Recipe

ByCharlotte Montgomery February 18, 2026February 18, 2026

Introduction

This juicy steak with creamy garlic sauce is a perfect dish for a satisfying dinner. The tender, seared steak pairs wonderfully with a rich, flavorful sauce that’s easy to make. It’s a simple way to elevate your steak night.

The image shows three thick, round pieces of seared steak with a dark brown crust on the outside and tender, juicy texture inside. Each steak is topped with a creamy, light beige sauce that drips down the sides, pooling slightly on the white plate. Bright green chopped herbs are sprinkled generously over the sauce, adding a fresh contrast in color. The plate rests on a white marbled surface, and the close-up frame highlights the richness and detail of the meat and sauce. photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ribeye or sirloin steaks (about 8 oz / 225 g each)
1 tablespoon olive oil
1 tablespoon butter
Salt and black pepper (to taste)
4 cloves garlic (minced)
½ cup heavy cream (120 ml)
¼ cup beef broth (60 ml)
¼ teaspoon crushed red pepper flakes (optional, for a little heat)
¼ cup grated Parmesan cheese (25 g)
1 teaspoon Dijon mustard
1 teaspoon fresh lemon juice
Fresh parsley (chopped, for garnish)

Instructions

Step 1: Pat the steaks dry with paper towels. Rub them with olive oil, then generously season both sides with salt and black pepper.
Step 2: Heat a large skillet over medium-high heat and add the butter. When sizzling, place the steaks in the pan and cook for 3–4 minutes per side for medium-rare, or until your preferred doneness. Remove the steaks and let them rest on a plate.
Step 3: Reduce the heat to medium. In the same skillet, add the minced garlic and sauté for about 30 seconds until fragrant.
Step 4: Pour in the beef broth and heavy cream, stirring to scrape up any browned bits from the pan.
Step 5: Add the Parmesan cheese, Dijon mustard, and crushed red pepper flakes (if using). Stir until the cheese melts and the sauce thickens slightly, about 2–3 minutes. Stir in the lemon juice for added brightness.
Step 6: Return the steaks to the skillet and spoon the sauce over them. Let simmer for 1–2 minutes to blend flavors.
Step 7: Garnish with chopped fresh parsley and serve hot alongside mashed potatoes, roasted vegetables, or crusty bread.

Tips & Variations

For a different twist, try swapping Parmesan for Gruyère or Asiago cheese in the sauce.
Let the steaks rest after cooking to keep them juicy and tender.
If you prefer a milder sauce, omit the crushed red pepper flakes.
Use a cast iron skillet for a better sear and deeper flavor.

Storage

Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over low heat to avoid overcooking the steak. The sauce can be reheated separately on low heat, stirring occasionally.