Juicy Steak with Creamy Garlic Sauce
Theo Bennett- 2 (10–12 oz) ribeye, strip, or sirloin steaks, 1–1.5 inches thick
- 1 tbsp olive oil
- Kosher salt & black pepper
For the Creamy Garlic Sauce:
- 2 tbsp unsalted butter
- 4–5 cloves garlic, minced
- ¾ cup (180ml) heavy cream
- ¼ cup (25g) freshly grated Parmesan cheese
- 1 tsp fresh thyme leaves (or ½ tsp dried)
- Optional: splash of white wine or lemon juice for brightness
💡 Pro Tips:
- Pat steaks dry—essential for a perfect sear.
- Bring to room temp—30 mins before cooking for even doneness.
- Don’t overcrowd the pan—sear one steak at a time if needed.
Step-by-Step Instructions (Juicy, Silky, Foolproof)
1. Sear the Steak
- Pat steaks dry; season generously with salt and pepper.
- Heat olive oil in a heavy skillet (cast iron preferred) over medium-high heat.
- Sear steaks 4–5 minutes per side for medium-rare (130–135°F).
- Transfer to a plate; tent with foil to rest.
2. Make the Creamy Garlic Sauce
- In the same skillet, reduce heat to medium-low.
- Add butter; melt 1 minute.
- Add garlic; sauté 30–60 seconds until fragrant (don’t burn!).
- Pour in heavy cream; simmer gently 3–4 minutes until slightly thickened.
- Stir in Parmesan and thyme until smooth and glossy.
- Optional: Add a splash of white wine (after garlic) or lemon juice (at the end) for balance.
3. Serve Immediately
- Spoon warm sauce over rested steaks.
- Garnish with extra thyme or cracked black pepper.
Serving Suggestions
- 🥔 Classic pairing: Garlic mashed potatoes, roasted baby potatoes, or buttered egg noodles
- 🥦 Balanced plate: Sautéed spinach, asparagus, or green beans
- 🍞 For soaking up sauce: Crusty bread or garlic toast
- 🍷 Wine pairing: Cabernet Sauvignon, Chardonnay, or dry rosé
Make-Ahead & Storage Tips
- Fridge: Keeps up to 3 days—reheat gently in skillet with splash of cream.
- Freeze? Not ideal—cream may separate. Best fresh!
- Prep ahead: Trim steaks; mince garlic.
Frequently Asked Questions
Q: Gluten-free?A: Yes! All ingredients are naturally GF.
Q: No heavy cream?A: Substitute with half-and-half + 1 tsp cornstarch—but avoid boiling to prevent curdling.
Q: Steak too tough?A: Ensure you’re using quality cuts and not overcooking (use a meat thermometer).
Q: Sauce too thin?A: Simmer longer—or add a bit more Parmesan to thicken.
❤️ The Heart of the Dish
Juicy Steak with Creamy Garlic Sauce isn’t just dinner—it’s a celebration of simplicity and indulgence. The steak provides richness; the sauce adds elegance. Together, they prove that luxury doesn’t require hours in the kitchen—just attention, care, and a great cut of meat.
So sear that steak, stir that sauce, and savor the moment. Because the best meals aren’t complicated—they’re juicy, creamy, and made with love.
“Good steak doesn’t need a recipe—it just needs heat, garlic, and someone hungry.” 🥩🧄✨