Steak With Creamy Garlic Sauce in 30 Minutes

When a steak hits a hot skillet, the sizzle tells you dinner is going to be good. This Steak With Creamy Garlic Sauce is what I make when I want that restaurant-style feel but still need it done fast. You get a properly seared steak with a browned, buttery crust, then a smooth creamy garlic sauce stirred together right in the same pan so nothing gets wasted, including those flavorful browned bits.

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Parmesan brings salty, nutty depth, and a little Dijon keeps the sauce tasting lively instead of heavy. It’s the kind of Juicy Steak With Creamy Garlic Sauce you can pull off on a weeknight, no grill required.

The Story Behind This Steak With Creamy Garlic Sauce

I started making Steak With Creamy Garlic Sauce on nights when I wanted a “steakhouse” vibe without the steakhouse timeline. No grill to babysit, no marinades, no extra pans. Just solid steak recipes pan style: get the skillet hot, build a crust, then use what’s left in the pan to make the sauce.

The sauce happened after a few rounds of testing. Straight cream and garlic tasted good, but it sometimes felt one-note and a little too rich. Adding Parmesan gave it that savory edge I wanted, and a small spoon of Dijon made the flavor pop while helping the creamy garlic Parmesan sauce stay smooth. (It also turns it into the kind of steak sauce you want to drag every bite through.)

The best part is how practical it is. You’re already basting the seared steak with butter, garlic, and herbs, so the pan is loaded with flavor. The sauce just finishes the story.

Ingredients for Steak With Creamy Garlic Sauce

For the seared steak

• 2 ribeye steaks, about 1 inch thick (about 10 to 12 oz each, 280 to 340 g each)
  Substitutes: New York strip, top sirloin, filet mignon (adjust cook time).
• 2 tbsp olive oil (30 ml)
  Substitutes: avocado oil or grapeseed oil for higher heat.
• 2 tbsp unsalted butter (28 g)
• 2 garlic cloves, smashed
• 2 sprigs fresh rosemary or thyme
• Kosher salt and black pepper, to taste

For the creamy garlic Parmesan sauce

This is a creamy garlic Parmesan sauce that doubles as an easy, spoonable steak sauce.

• 2 tbsp unsalted butter (28 g)
• 4 garlic cloves, minced (or finely grated)
• 1 cup heavy cream (240 ml)
• 1/4 cup grated Parmesan cheese (about 25 g)
  Use finely grated for the smoothest melt.
• 1 tsp Dijon mustard (5 g)
• 1/4 tsp smoked paprika (optional, about 0.5 g)
• Salt and black pepper, to taste

Ingredient notes and smart swaps

• Steak choice: Ribeye gives the juiciest results thanks to marbling. For a leaner option, sirloin works well, but watch the temperature closely so your seared steak stays tender.
• Garlic: Fresh garlic makes the creamy garlic sauce taste warm and mellow. If your garlic tends to burn, mince it a bit larger or add it later in the sauce step.
• Parmesan: Pre-shredded can turn grainy. Finely grated Parmesan melts better and helps this land firmly in garlic Parmesan sauce territory.
• Dairy-free: You can experiment with full-fat coconut cream, but the flavor changes. This recipe is best with dairy.
• Allergen callouts: Contains dairy (butter, cream, Parmesan). Dijon may contain traces depending on brand.

Equipment for Steak Recipes Pan Cooking

A good pan setup matters more than fancy ingredients here. For steak recipes pan style, you want high heat for a strong crust, then steady, controlled heat for the creamy garlic sauce so it stays smooth.

Essential equipment

• Heavy skillet, 10 to 12 inches (25 to 30 cm)
  • Cast iron: Best for an even, dark sear because it holds heat like a champ. If you have one, use it.
  • Stainless steel: Also great for a seared steak, plus it builds flavorful browned bits that melt right into your steak sauce.
  • Nonstick: Works in a pinch, but you will usually get less browning, and high heat can be rough on the coating.
• Tongs
  • Makes flipping and holding the steak on its fat cap easier than a fork, and you avoid puncturing the meat.
• Instant-read thermometer
  • This is the fastest path to juicy results. It takes the guesswork out of doneness, especially if your steaks are thicker than 1 inch.
• Spoon
  • For butter-basting. A regular soup spoon is perfect.
• Cutting board
  • Preferably with a juice groove, since resting steak releases a little liquid.
• Sharp knife
  • For clean slices against the grain, which keeps each bite tender.

Optional but helpful

• Splatter guard
  • Keeps your stove cleaner while still letting moisture escape so the steak browns well.
• Wire rack
  • Resting the steak on a small rack (set over a plate) helps keep the crust from steaming on the bottom.
• Microplane or fine grater
  • Great for finely grating Parmesan so the creamy garlic Parmesan sauce melts silky instead of grainy.
• Small whisk
  • Helps the sauce come together quickly once the cream hits the pan.

If you only upgrade one thing, make it the thermometer. It is the difference between “pretty good” and truly Juicy Steak With Creamy Garlic Sauce every time.

How to Make Steak With Creamy Garlic Sauce (Step by Step)

1) Prep the steaks for a better sear

Pat the steaks very dry with paper towels, then season generously with kosher salt and black pepper on both sides. Let them sit on the counter for about 15 to 20 minutes while you prep the garlic and herbs. Drier surface plus a little time equals a stronger crust.

2) Sear the steak

Heat a heavy skillet over medium-high heat until it feels properly hot. Add the olive oil, then lay the steaks in and do not move them for 3 to 4 minutes. Flip and sear the second side for 3 to 4 minutes. You are looking for deep browning and a crisp edge, the classic seared steak look.

3) Butter-baste for flavor

Reduce heat slightly to medium. Add 2 tablespoons butter, the smashed garlic cloves, and rosemary or thyme. Tilt the pan and spoon the foamy butter over the steaks for 30 to 60 seconds. Watch the garlic closely. If it starts to brown too fast, pull it to the side.

4) Check doneness with a thermometer

For juicy steak, temperature beats time. Pull the steaks a few degrees early because they keep cooking as they rest.

• Rare: 125°F (52°C)
• Medium-rare: 130 to 135°F (54 to 57°C)
• Medium: 140 to 145°F (60 to 63°C)
• Medium-well: 150°F (66°C)
• Well-done: 160°F (71°C)

Transfer steaks to a cutting board and rest 5 to 10 minutes.

5) Make the creamy garlic sauce in the same pan

Lower heat to medium. Add 2 tablespoons butter. Stir in minced garlic and cook about 30 to 60 seconds until fragrant. Pour in the heavy cream and bring to a gentle simmer, not a hard boil. Stir in Parmesan, Dijon, smoked paprika if using, plus salt and pepper. Simmer 2 to 4 minutes, stirring often, until the creamy garlic sauce lightly thickens into a spoonable steak sauce.

6) Slice and serve

Slice the steak against the grain and spoon the sauce over the top. Taste the sauce one last time and adjust salt and pepper. Serve immediately.

Pro Tips and Variations for Steak With Creamy Garlic Sauce

Pro tips for juicy, restaurant-style results

• Dry steak equals better crust. Moisture is the enemy of browning. Pat the steaks dry right before they hit the pan for the best seared steak finish.
• Salt confidently. Steak needs more salt than most people think. Season both sides well, especially if you are using thick cuts.
• Let the pan get truly hot. For steak recipes pan cooking, preheating is half the battle. If the oil does not shimmer, wait another minute.
• Use the thermometer, not vibes. Pull the steak a few degrees early. Resting finishes the cook and keeps it tender.
• Do not rush the rest. Five minutes minimum, ten minutes for thicker steaks. This is how you get a Juicy Steak With Creamy Garlic Sauce and not “steak with a puddle.”
• Keep garlic from burning. If your butter starts to brown too fast during basting, lower the heat. Bitter garlic can throw off the whole dish.

Make the sauce taste like a real steak sauce

This creamy garlic sauce is already a great steak sauce, but these small tweaks make it feel extra polished:

• Deglaze for depth: After you remove the steaks, add 2 to 3 tablespoons (30 to 45 ml) chicken broth or white wine and scrape the browned bits before adding cream.
• For thicker sauce: Simmer 1 to 2 minutes longer, stirring often. Parmesan also thickens as it melts.
• For thinner sauce: Add a splash of cream, broth, or even a tablespoon of water and stir.

Flavor variations (pick one)

• Garlic Parmesan sauce version: Add an extra 2 to 3 tablespoons (12 to 18 g) finely grated Parmesan and a pinch of red pepper flakes. Keep the simmer gentle so it stays smooth.
• Mushroom add-in: Sauté sliced mushrooms in the pan after the steaks come out, then build the creamy garlic Parmesan sauce on top.
• Peppercorn: Crush black peppercorns and simmer them in the sauce for a steakhouse feel.
• Pasta night: Spoon the extra sauce over buttery noodles or fettuccine, then slice leftover steak on top.

Dietary notes

• Gluten-free: Naturally gluten-free as written.
• Low carb and keto-friendly: Skip starchy sides and serve with asparagus, green beans, or a big salad.
• Dairy-free: Possible with coconut cream and dairy-free Parmesan, but the flavor will change and the sauce may not thicken the same way.

Storage, Reheating, and Meal Prep

This is one of those recipes where leftovers can be amazing, as long as you store the steak and creamy garlic sauce the right way.

How to store leftovers

• Refrigerator: Store steak and sauce separately in airtight containers for up to 3 days.
• Why separate matters: Steak reheats best with gentle heat, and cream-based steak sauce can split if it gets too hot too fast.

Best way to reheat steak

• Skillet method (best): Add a tiny splash of water or broth to a skillet, set the steak in, cover, and warm on low heat for a few minutes, flipping once. This keeps it from drying out.
• Microwave method (fast): Slice the steak first, then microwave at 50 percent power in short bursts until just warm.

Best way to reheat creamy garlic sauce without splitting

• Warm the sauce in a small saucepan or skillet over low heat, stirring often.
• If it looks too thick, whisk in 1 to 2 tablespoons (15 to 30 ml) cream, milk, or broth.
• If it starts to look oily or grainy, pull it off the heat and whisk in a splash of cold cream. Low and slow usually fixes it.

Can you freeze it?

• Steak: Yes, freeze in a freezer bag or airtight container for up to 2 months. Thaw overnight in the fridge.
• Creamy garlic Parmesan sauce: You can freeze it, but cream sauces sometimes change texture after thawing. If you do freeze it, reheat very gently and whisk well to bring it back together.

Meal prep ideas

• Cook the steaks fresh when you can, but you can make the sauce 1 day ahead and reheat it slowly.
• Slice leftover steak and use it for quick lunches. It’s great over a salad, in a wrap, or tossed with buttery noodles with a spoonful of reheated creamy garlic sauce.
• If you are planning steak recipes pan for the week, season your steaks and prep the garlic and herbs ahead of time so dinner moves fast.

Serving Suggestions for Steak With Creamy Garlic Sauce (Including Buttery Noodles)

This Steak With Creamy Garlic Sauce is rich and savory, so the best sides either soak up sauce, add a little freshness, or both. Here are my favorite ways to serve it, depending on the vibe you want.

1) Buttery noodles (my top pick)

If you want maximum comfort with minimal effort, serve this with buttery noodles. Egg noodles, fettuccine, or even spaghetti all work.

• Toss hot, drained noodles with 2 tablespoons butter, a pinch of salt, and a spoonful of pasta water.
• Add a small handful of Parmesan and cracked black pepper.
• Spoon extra creamy garlic sauce on top, then lay sliced steak over the noodles.

It turns dinner into a steak-and-pasta plate that feels very restaurant-y, and it is a smart move if you have extra sauce.

2) Potato sides that love steak sauce

• Mashed potatoes: The classic. Make them a little less buttery than usual since the sauce is already rich.
• Crispy roasted baby potatoes: The crunchy edges plus that creamy steak sauce is a great contrast.
• Cauliflower mash: If you are keeping things low carb, this is the closest swap that still feels cozy.

3) Simple vegetables for balance

Pick one and keep it straightforward:

• Roasted asparagus or broccolini: Salt, olive oil, hot oven.
• Green beans: Quick sauté with garlic, or steam and finish with butter and lemon.
• Roasted mushrooms: Especially good if you did not add mushrooms into the sauce.

4) Fresh sides to cut the richness

• Arugula salad: Lemon, olive oil, flaky salt. That peppery bite works beautifully here.
• Cucumber salad: Cool, crisp, and fast.
• Tomato salad: In season, this makes the whole plate feel lighter.

5) Presentation tips that make it look like a steakhouse plate

• Slice the seared steak against the grain and fan it out.
• Spoon the sauce on the steak, then add a little extra on the plate for dipping.
• Finish with cracked pepper and a few thyme leaves or chopped parsley.

Drink pairings

• Non-alcoholic: Sparkling water with lemon, or an unsweetened iced tea.

Nutritional Info for Steak With Creamy Garlic Sauce

Nutrition will vary a lot depending on the cut of steak, how large your steaks are, and how much sauce ends up on the plate. The numbers below are a realistic estimate for 1 serving of Steak With Creamy Garlic Sauce made with two 1-inch ribeyes and the full batch of sauce, split between two plates.

Estimated nutrition per serving

• Calories: ~600 kcal
• Protein: ~40 to 45 g
• Fat: ~42 to 48 g
  • Saturated fat: ~20 to 24 g
• Carbohydrates: ~4 to 7 g
• Fiber: ~0 g
• Sugar: ~1 to 2 g
• Sodium: ~500 to 700 mg (depends heavily on salt and Parmesan)

Nutrition highlights and what it means in real life

• High protein: Steak is naturally rich in protein, which makes this meal filling and satisfying. It is also a solid source of iron, zinc, and B vitamins.
• Low carb: The steak and creamy garlic sauce are naturally low in carbohydrates, so the overall carb count mainly depends on what you serve with it. Pair it with vegetables or cauliflower mash for a lower carb plate, or go with buttery noodles if you want comfort.
• Higher saturated fat: Between ribeye, butter, cream, and Parmesan, this is a richer dinner. If you want to lighten it, choose a leaner steak cut like sirloin and use a smaller portion of sauce.
• Garlic benefits, with a practical note: Garlic adds flavor and some beneficial compounds, but the real win here is that it lets you use less extra seasoning because the sauce tastes bold on its own.

Diet notes: Gluten-free as written. Low carb friendly, depending on sides.

FAQ: Steak With Creamy Garlic Sauce

Conclusion

If you want a steak dinner that feels a little fancy but still fits into a busy night, this Steak With Creamy Garlic Sauce in 30 Minutes is the move. The skillet gives you that deeply browned crust, the butter-basting keeps the steak tender, and the creamy garlic Parmesan sauce comes together right in the pan so you get all the flavor with minimal cleanup.

Serve it with roasted vegetables for a lighter plate, or lean into comfort and spoon that extra creamy garlic sauce over buttery noodles. Either way, you end up with a reliable, repeat-worthy dinner that tastes like you tried harder than you did.

Want to make it your own? Try the garlic parmesan sauce variation, or add mushrooms for a steakhouse twist.

Steak With Creamy Garlic Sauce in 30 Minutes

Emily Wilson

This Steak With Creamy Garlic Sauce is a fast, skillet-only dinner that tastes like a steakhouse plate. You will sear the steak for a deep crust, butter-baste with garlic and herbs, then finish with a silky creamy garlic Parmesan sauce made in the same pan. Ready in about 30 minutes, no grill required.

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Prep Time 10 minutes mins

Cook Time 20 minutes mins

Resting Time 10 minutes mins

Total Time 30 minutes mins

Course Main Course

Cuisine American

Servings 2 servings

Calories 600 kcal

Equipment

• Heavy skillet (cast iron or stainless steel), 10 to 12 inches
• Tongs
• Instant-read thermometer
• Spoon for butter-basting
• Cutting Board
• Sharp knife
• Microplane or fine grater (optional, for Parmesan)

Ingredients

  

For the seared steak

• 2 steaks ribeye steaks about 1 inch thick, about 10 to 12 oz (280 to 340 g) each; New York strip or sirloin also works
• 2 tbsp olive oil 30 ml; avocado oil or grapeseed oil also works
• 2 tbsp unsalted butter 28 g
• 2 cloves garlic smashed
• 2 sprigs fresh rosemary or thyme
• kosher salt to taste
• black pepper to taste

For the creamy garlic Parmesan sauce

• 2 tbsp unsalted butter 28 g
• 4 cloves garlic minced or finely grated
• 1 cup heavy cream 240 ml
• 1/4 cup Parmesan cheese finely grated, about 25 g
• 1 tsp Dijon mustard 5 g
• 1/4 tsp smoked paprika optional, about 0.5 g
• kosher salt to taste
• black pepper to taste

Instructions

 

• Prep the steak: Pat the steaks very dry with paper towels. Season generously with salt and pepper on both sides. Let sit at room temperature for 15 to 20 minutes while you prep the garlic and herbs.
• Sear: Heat a heavy skillet over medium-high heat until hot. Add olive oil. Sear steaks 3 to 4 minutes on the first side without moving them, then flip and sear 3 to 4 minutes on the second side.
• Butter-baste: Reduce heat to medium. Add butter, smashed garlic, and rosemary or thyme. Tilt the pan and spoon the foamy butter over the steaks for 30 to 60 seconds. Watch the garlic so it does not burn.
• Check doneness and rest: Use an instant-read thermometer and pull the steaks a few degrees early. For medium-rare, aim for 130 to 135°F (54 to 57°C). Transfer to a cutting board and rest 5 to 10 minutes.
• Make the creamy garlic sauce: Lower heat to medium. In the same skillet, add butter. Add minced garlic and cook 30 to 60 seconds until fragrant. Stir in heavy cream and bring to a gentle simmer. Add Parmesan, Dijon, paprika if using, then season with salt and pepper. Simmer 2 to 4 minutes, stirring often, until smooth and spoonable.
• Serve: Slice steak against the grain and spoon the creamy garlic Parmesan sauce over the top. Serve immediately.

Notes

Tips: For the best crust, start with a dry steak and a truly hot pan. Use a thermometer for consistent results. Keep the sauce at a gentle simmer (not a boil) to prevent splitting, especially after adding Parmesan.

Serving idea: This sauce doubles as an easy steak sauce and is also great over buttery noodles, mashed potatoes, or roasted vegetables.

Storage: Refrigerate steak and sauce separately for up to 3 days. Reheat the sauce slowly over low heat, whisking in a splash of cream or broth if needed.

Nutrition Facts:

• Calories: 600 kcal
• Carbohydrates: 6 g
• Protein: 42 g
• Fat: 45 g
• Saturated Fat: 22 g
• Cholesterol: 170 mg
• Sodium: 600 mg
• Potassium: 800 mg
• Fiber: 0 g
• Sugar: 2 g
• Vitamin A: 900 IU
• Vitamin C: 2 mg
• Calcium: 220 mg
• Iron: 4 mg

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