Steak With Creamy Garlic Sauce in 30 Minutes
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.
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