Pin
Bite into succulent steak covered in an ultra-smooth garlic cream sauce—tastes just like a night out but you get to stay in. This easy ribeye is golden outside and practically melts under a thick, garlicky blanket. It’s simple enough to whip up on a busy night but still feels like a treat.
I threw together this creamy garlic steak when a fancy dinner out wasn’t happening for our anniversary. Right after the first forkful, we both agreed—we’d make this again for special nights, or even when we want to change up a Wednesday meal.
Ingredients
- Smoked paprika (optional): gives a hint of smokiness—grab a good smoked kind for real flavor
- Dijon mustard: adds zing and layers—use your favorite smooth variety for a flavor boost
- Parmesan cheese: gives salty, cheesy body to the sauce—freshly grated melts best
- Heavy cream: makes the sauce rich and thick—look for cream with plenty of fat for that silky feel
- Salt and black pepper: brings out all the beefy flavor—choose a chunky kosher or sea salt
- Fresh rosemary or thyme: bright herbs balance the richness—fresh is best for bold scent
- Garlic cloves: both chopped and smashed—you’ll use them for the steak and the sauce, go for firm bulbs
- Unsalted butter: cranks up the flavor and helps the steak get that nice crust
- Olive oil: keeps things from sticking and helps your steak sear—extra virgin rocks for taste
- Ribeye steak: super juicy and marbled—pick one over an inch thick if you can
Step-by-Step Instructions
- Slice and Serve:
- Cut steak into thick strips going against the grain. Lay them out and pour warm creamy garlic sauce right on top. It’s even better with your favorite veggies or mashed potatoes on the side.
- Finish the Sauce:
- Bounce in some grated Parmesan, Dijon, and smoked paprika if that’s your thing. Simmer while stirring now and then until it thickens up a bit and turns glossy. Go ahead and add salt and pepper to fit your taste.
- Make the Creamy Garlic Sauce:
- Pour extra butter into the still-hot pan and drop in minced garlic. Stir for about a minute (don’t let it brown). Tip in thick cream and use a wooden spoon to scrape up those tasty browned bits while things start to simmer.
- Rest the Steaks:
- Let your steaks hang out on a plate, uncovered, for a few minutes (five to seven is good). This keeps the steak juicy for every bite.
- Baste with Butter and Aromatics:
- Lower the heat. Toss in butter, smashed garlic, and fresh herb sprigs. As the butter bubbles up, scoop it with a spoon and pour it over the steaks for max flavor.
- Sear the Steaks:
- Fire up a heavy pan on medium high. Once the olive oil is shimmering, drop in your steaks (lay them away from you). Sear without touching for a few minutes, then flip and brown the other side till the color’s how you like it.
- Prep the Steak:
- Dry those steaks with paper towels, then hit both sides with lots of salt and black pepper. This dries them off to help get that killer golden crust.
Pin
What brings it all together here is the garlic. Pulling out the press always takes me back to helping my grandma—she’d press cloves into bubbling butter and the whole kitchen smelled amazing. Garlic just makes everything warmer and homier, doesn’t it?
Storage Tips
Chill leftover steak and sauce after they’re totally cool—airtight containers are best. They’ll keep for up to three days in the fridge. Warm up steak in a low oven covered with foil or slice it and quickly heat in a pan to keep it tender. If the sauce thickens in the fridge, add a splash of broth or cream and heat gently till smooth.
Ingredient Swaps
Try New York strip, sirloin, or filet instead of ribeye if you’d like. No fresh herbs? Go for dried, but use less since they’re stronger. If you can’t do dairy, use coconut cream and olive oil but expect a different twist on flavor. Pecorino works if you’re out of Parmesan.
Serving Suggestions
This steak and sauce are awesome with mashed spuds, roasted carrots, green beans, or a quick arugula salad. Got crusty bread? Dunk it in that creamy sauce. Extra steak makes a killer sandwich or salad topper the next day—no waste here.
Background and Tradition
This meal blends steakhouse classics from America with French tricks like basting steak in butter and herbs. Creamy sauces are a French staple too. It’s hearty and homey, but you get that fancy feel without leaving the house.
Common Recipe Questions
- → How can I make my steak juicy?
Dry your steak with paper towels, slap on lots of seasoning, and toss it on a super hot pan. Let it take a quick break after cooking so those tasty juices stay put.
- → Can I use other beef cuts?
Totally! Ribeye is super tender, but strip, filet mignon, or sirloin work great too.
- → Why is the garlic sauce so creamy?
You get that creamy magic by mixing garlic with butter, pouring in some cream, and melting Parmesan right in. That’s what makes it so smooth.
- → How do I tweak how thick the sauce is?
If your sauce feels heavy, splash in water or chicken broth till it’s just how you like it.
- → Is it gluten free?
Yep, nothing in this dish has gluten, so it’s safe for folks who need to skip it.
- → Which sides go well with this meal?
Roasted veggies, fluffy mashed potatoes, or a crisp salad bring out those rich steak flavors so well.