Juicy Steak with Creamy Garlic Sauce Recipe
A simple yet decadent juicy steak recipe paired with a rich and creamy garlic sauce. Perfectly seared for a tender, flavorful main dish that’s quick to prepare and sure to impress.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 2 servings 1x
- Category: Main Dish
- Method: Frying
- Cuisine: American
Ingredients
Scale
Steak
- 2 ribeye steaks (about 8 oz each)
- Salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon olive oil
Creamy Garlic Sauce
- 1/2 cup heavy cream
- 3 cloves garlic, minced
- 2 tablespoons unsalted butter
- Salt and pepper, to taste
Instructions
- Prepare the Steak: Remove steaks from the refrigerator and let them come to room temperature for about 20 minutes. Season both sides generously with salt and freshly ground black pepper.
- Sear the Steak: Heat olive oil in a heavy skillet over medium-high heat until shimmering. Add the steaks and sear for about 4 minutes on each side for medium-rare, adjusting time to your preferred doneness. Remove steaks from the pan and set aside, loosely covered with foil to rest.
- Make the Creamy Garlic Sauce: In the same skillet, reduce heat to medium and add butter. Once melted, sauté the minced garlic until fragrant and lightly golden, about 1 minute. Pour in the heavy cream and stir well, letting it simmer gently for 3-4 minutes until thickened slightly. Season with salt and pepper to taste.
- Serve: Drizzle the creamy garlic sauce over the rested steaks and serve immediately for a luscious, flavorful meal.
Notes
- Letting the steaks rest after cooking ensures juiciness and better flavor.
- You can customize garlic sauce with fresh herbs like thyme or rosemary for extra aroma.
- Use a meat thermometer to check steak doneness precisely: 130°F for medium-rare, 140°F for medium.
- If desired, substitute heavy cream with half-and-half for a lighter sauce, though it will be less rich.
Keywords: steak recipe, creamy garlic sauce, seared steak, juicy steak, quick steak dinner
