Few meals feel as indulgent and satisfying as a perfectly seared steak bathed in a rich, velvety garlic cream sauce. This dish combines the juicy, caramelized crust of a steak with the silky smoothness of Parmesan-infused garlic cream, creating a meal that is both elegant and comforting.
Ideal for a romantic dinner, special occasion, or a luxurious weeknight treat, this recipe delivers steakhouse-quality flavors with minimal effort. Whether you’re a seasoned cook or a beginner looking to impress, this dish is simple, yet undeniably impressive.
Why This Pan-Seared Steak Stands Out
1. The Perfect Steak Every Time
A great steak is all about technique. By using pan-searing, we lock in the juices while creating a crispy, golden crust that enhances the natural richness of the meat. Cooking it to your desired doneness ensures that each bite is tender, flavorful, and perfectly cooked.
2. Luxurious Garlic Cream Sauce
Steak is delicious on its own, but a garlic cream sauce elevates it to a decadent masterpiece. The combination of:
- Heavy cream for silkiness
- Garlic for bold aroma
- Parmesan for nutty umami depth
- Beef broth for richness
…creates a sauce that coats every bite in luscious flavor.
3. One-Pan Simplicity
Everything is made in one skillet, making cleanup a breeze. By using the same pan for both the steak and sauce, we capture every bit of seared flavor left in the pan, adding extra depth and richness to the sauce.
4. Versatile and Customizable
This dish can be tailored to suit your tastes:
✔ Different steak cuts – Ribeye for richness, filet mignon for tenderness, or sirloin for a balance of both.
✔ Alternative proteins – Swap the steak for chicken, pork chops, or even tofu.
✔ Flavor adjustments – Add mushrooms, a splash of white wine, or a pinch of red pepper flakes.
No matter how you customize it, the core of this dish remains deeply satisfying.
Ingredients:
For the Steaks:
- 4 steaks (ribeye, sirloin, or preferred cut) (tender and juicy base of the dish)
- 2 tbsp olive oil (enhances searing and prevents sticking)
- 1 tsp black pepper (adds bold seasoning and depth)
- ½ tsp salt (brings out the natural flavor of the meat)
For the Garlic Cream Sauce:
- 4 cloves garlic, minced (bold, aromatic base for the sauce)
- 1 cup heavy cream (rich and velvety texture for the sauce)
- ½ cup beef broth (adds depth and enhances umami flavor)
- ¼ cup Parmesan cheese, grated (nutty and salty for extra flavor)
- 1 tsp black pepper (balances the creaminess with warmth)
- ½ tsp salt (enhances the overall seasoning of the sauce)
For Garnish:
- Fresh parsley, chopped (adds freshness and color contrast)
Directions:
- Sear the Steaks:
- Heat olive oil in a hot skillet, season steaks, and sear for 4-5 minutes per side until golden brown.
- Remove from heat and let rest on a plate.
- Prepare the Garlic Cream Sauce:
- Sauté garlic in the skillet until fragrant.
- Deglaze the pan with beef broth, scraping up flavorful browned bits.
- Stir in heavy cream and Parmesan cheese, whisking until thickened.
- Combine and Serve:
- Return steaks to the pan, spoon sauce over them, and let them absorb the flavors for 1-2 minutes.
- Garnish with fresh parsley and serve hot.
Nutritional Information (Per Serving, Approximate):
- Calories: 520
- Protein: 35g
- Fat: 38g
- Carbohydrates: 5g
- Fiber: 1g
- Sodium: 450mg
The Secret to a Perfectly Cooked Steak
A good steak doesn’t need fancy marinades or excessive seasoning. The technique is what makes the difference. Here are the key factors in achieving a steak that is juicy, flavorful, and beautifully seared.
1. Choosing the Right Cut
Different steaks offer different textures and flavors. Here are the best options for this recipe:
- Ribeye – Rich, well-marbled, and full of flavor.
- Sirloin – Leaner than ribeye but still tender with great beefy taste.
- Filet Mignon – The most tender cut, ideal for a melt-in-your-mouth experience.
- New York Strip – Balanced between tenderness and chew, with a great sear.
2. Bringing the Steak to Room Temperature
For even cooking, always let the steak sit at room temperature for 30 minutes before cooking. This prevents uneven doneness and ensures a more consistent texture throughout.
3. Proper Seasoning
Steak needs nothing more than salt and pepper to enhance its natural flavor. Salt draws out moisture, which then reabsorbs, creating a deeply seasoned bite.
4. Mastering the Sear
- Use a cast-iron or stainless steel pan for the best crust.
- Get the pan smoking hot before adding the steak.
- Don’t move the steak while searing—it needs time to develop a caramelized crust.
The result? A deeply flavorful steak with a golden, crispy exterior and a juicy, tender center.
The Magic of Garlic Cream Sauce
While a well-seared steak is delicious on its own, the garlic cream sauce takes it to another level. Here’s why this sauce works so well:
1. The Boldness of Garlic
Garlic infuses the sauce with intense aroma and warmth. Cooking it in butter releases its sweet, nutty complexity, ensuring that the sauce is rich and full-bodied.
2. Parmesan for Depth and Umami
Parmesan cheese adds a savory, nutty bite that perfectly complements the buttery steak. It thickens the sauce slightly while bringing complexity and richness.
3. Heavy Cream for Silky Texture
Using heavy cream results in a sauce that is luxuriously smooth, coating the steak in a buttery, velvety layer of goodness.
4. Beef Broth for Extra Depth
A splash of beef broth helps balance the sauce, ensuring that it isn’t too heavy. It also allows us to deglaze the pan, picking up the flavorful browned bits left from the steak.
Best Side Dishes to Serve with Pan-Seared Steak
A great steak deserves great sides. Here are some perfect pairings to complete your meal:
1. Garlic Mashed Potatoes
Creamy, buttery mashed potatoes are the perfect base for soaking up the garlic cream sauce.
2. Roasted Vegetables
Try asparagus, Brussels sprouts, or carrots, roasted with olive oil, salt, and pepper for a simple, elegant side.
3. Crispy Parmesan Potatoes
Oven-roasted potatoes with a crispy, golden exterior add texture and crunch.
4. A Fresh Green Salad
A light salad with arugula, balsamic vinaigrette, and shaved Parmesan balances the richness of the dish.
5. Garlic Bread or Dinner Rolls
For scooping up extra sauce, fresh bread is always a good idea.
Frequently Asked Questions (FAQs)
1. How do I know when my steak is done?
Use a meat thermometer:
- Rare: 125°F
- Medium-Rare: 135°F
- Medium: 145°F
- Well-Done: 160°F
2. Can I make the garlic cream sauce ahead of time?
Yes! You can make the sauce a day in advance and store it in the fridge. Reheat it gently on the stovetop before serving.
3. Can I use a different protein?
Absolutely! This sauce pairs well with chicken, pork chops, or even salmon.
4. How do I store and reheat leftovers?
- Store in an airtight container in the fridge for up to 3 days.
- Reheat gently on the stovetop over low heat, adding a splash of cream or broth if needed.
5. Can I add wine to the sauce?
Yes! A splash of white wine in place of some of the broth will add a subtle acidity and complexity.
Conclusion: A Steakhouse-Quality Meal at Home
Pan-seared steak with garlic cream sauce is the ultimate indulgence—a dish that feels gourmet but is surprisingly simple to make. With its rich flavors, velvety sauce, and perfectly cooked steak, this is a recipe that’s perfect for date nights, celebrations, or simply treating yourself.
By following these techniques and tips, you’ll create a meal that is bursting with flavor, beautifully textured, and effortlessly elegant. Whether served with potatoes, vegetables, or pasta, this dish delivers luxury with every bite.
Ready to take your steak game to the next level? Fire up that skillet and enjoy a restaurant-worthy experience at home!
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Pan-Seared Steak with Garlic Cream
- Total Time: 30 minutes
- Yield: 4 servings 1x
Description
Indulge in the decadence of Steaks with Garlic Cream Sauce, a meal that combines perfectly seared steaks with a velvety garlic cream sauce. It’s rich, flavorful, and easy to make, making it the ideal choice for both weeknight dinners and special occasions.
Ingredients
For the Steaks:
- 4 steaks (ribeye, sirloin, or your favorite cut)
- 2 tablespoons olive oil
- ½ teaspoon salt
- 1 teaspoon black pepper
For the Garlic Cream Sauce:
- 4 cloves garlic, minced
- 1 cup heavy cream
- ½ cup beef broth
- ¼ cup Parmesan cheese, grated
- ½ teaspoon salt
- 1 teaspoon black pepper
For Garnish:
- Fresh parsley, chopped
Instructions
- Cook the Steaks:
- Heat the olive oil in a large skillet over medium-high heat.
- Pat the steaks dry with a paper towel and season both sides with salt and pepper.
- Place the steaks in the skillet and cook for 4–5 minutes on each side, or until your desired doneness is reached (135°F for medium-rare).
- Transfer the steaks to a plate and let them rest.
- Sauté the Garlic:
- Reduce the skillet heat to medium and add the minced garlic.
- Sauté for about 1 minute, stirring constantly to prevent burning.
- Prepare the Garlic Cream Sauce:
- Deglaze the skillet with the beef broth, scraping up any browned bits.
- Stir in the heavy cream and Parmesan cheese, whisking until smooth.
- Simmer for 5–7 minutes, or until the sauce thickens. Add more broth or cream if needed to adjust the consistency.
- Combine and Serve:
- Return the steaks to the skillet, spooning the garlic cream sauce over them. Let the steaks rest in the sauce for 1–2 minutes to absorb the flavors.
- Garnish with chopped parsley and serve immediately.
Notes
- Steak Doneness: Use a meat thermometer to check the internal temperature for perfect doneness: 125°F (rare), 135°F (medium-rare), or 145°F (medium).
- Cheese Substitutes: Swap Parmesan with Pecorino Romano for a slightly saltier flavor.
- Customizable Sauce: Add a pinch of red pepper flakes for spice or a splash of white wine for extra depth.
- Storage: Leftovers can be stored in an airtight container in the fridge for up to 3 days. Reheat gently on the stovetop.
- Side Pairings: Serve with roasted potatoes, steamed broccoli, or a fresh green salad for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Stove Top
- Cuisine: American
