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A whole seared ribeye steak topped with creamy garlic Parmesan sauce on a white plate.

Juicy Steak with Creamy Garlic Sauce

Two pan-seared steaks with a creamy garlic sauce made in the same skillet. Parmesan, Dijon and a little lemon balance the cream, while the steaks rest before serving.
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Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings 2 servings

Ingredients
  

For the steaks

  • 2 ribeye or sirloin steaks about 8 ounces (225 g) each and 1 inch thick
  • 1 tablespoon olive oil
  • salt and black pepper to taste

For the creamy garlic sauce

  • 1 tablespoon butter for the sauce
  • 4 cloves garlic minced
  • 1/2 cup heavy cream 120 ml
  • 1/4 cup beef broth 60 ml, plus a small splash only if needed to loosen the sauce
  • 1/4 cup Parmesan cheese 25 g, finely grated
  • 1 teaspoon Dijon mustard
  • 1/4 teaspoon crushed red pepper flakes optional
  • 1 teaspoon fresh lemon juice
  • fresh parsley chopped, optional garnish

Instructions
 

  • Pat both sides of the steaks dry. Season with salt and black pepper. Have the garlic minced and the sauce ingredients measured before heating the pan.
    Two raw ribeye steaks seasoned with salt and black pepper before searing.
  • Heat a 12-inch cast-iron or heavy stainless-steel skillet over medium-high heat. Add the olive oil. When it shimmers, add the steaks without crowding. Sear for about 3 to 4 minutes on the first side, then turn and cook the other side. Lower the heat if the crust darkens too quickly, and continue cooking until the center reaches at least 145°F on an instant-read thermometer. The total time depends on thickness and stove heat.
    Two ribeye steaks with browned crusts in a cast-iron skillet.
  • Transfer the steaks to a clean plate and rest for at least 5 minutes while making the sauce. Keep the juices that collect on the plate.
    Two whole browned ribeye steaks resting on a plate while the sauce is prepared.
  • Reduce the heat to medium-low and let the skillet cool briefly if it is very hot. Pour off excess fat, leaving a light coating and the brown drippings. Discard any blackened bits. Add the butter and minced garlic. Cook, stirring, for about 30 seconds, just until fragrant.
    Minced garlic cooking in butter with browned steak drippings in the skillet.
  • Pour in the beef broth and scrape the pan bottom to loosen the browned bits. Let it bubble gently for about 30 to 60 seconds without boiling dry.
    Beef broth and minced garlic loosening browned steak drippings in the skillet.
  • Stir in the heavy cream. Simmer gently over medium-low heat for about 2 to 3 minutes, stirring, until the sauce starts to coat a spoon.
    Heavy cream stirred into the garlic and broth to start the pan sauce.
  • Lower the heat and stir in the Parmesan, Dijon mustard and optional red pepper flakes until the cheese melts. Remove the pan from the heat and stir in the lemon juice. Taste and adjust the salt and pepper. If needed, add a small splash of broth to loosen the sauce.
    Smooth creamy garlic Parmesan sauce with fine pepper flecks in the skillet.
  • Return the rested steaks and their juices to the skillet off the heat. Coat lightly with the sauce and serve whole, or slice across the grain and spoon sauce over the top. Add parsley only if desired.
    Two seared steaks returned to the skillet with creamy garlic sauce.

Notes

Serves 2 as a main course, using two 8-ounce steaks. Times are estimates for steaks about 1 inch thick; check the temperature instead of relying only on minutes per side. Cook the steak to at least 145°F and rest for at least 3 minutes; the method allows a 5-minute rest while the sauce is made. Reserve the butter for the garlic step. Use finely grated Parmesan and gentle heat for the sauce, and add the lemon off the heat. Parsley and red pepper flakes are optional.