Dinner

Juicy Steak with Creamy Garlic Sauce Recipe

ByHugo Harnd February 18, 2026February 18, 2026

Introduction

This juicy ribeye steak served with a creamy garlic sauce is a perfect indulgence for any dinner occasion. With a rich, flavorful crust and a luscious sauce, it’s a dish that feels restaurant-quality but is simple enough to make at home.

Four grilled steaks with a dark brown, seared texture are arranged side by side on a large white plate. Each steak is covered in a creamy, light beige sauce with visible herbs and small pepper specks, giving it a rich, smooth appearance. Fresh chopped green herbs are sprinkled evenly over the sauce, adding a pop of color. The plate rests on a white marbled surface. Photo taken with an iphone --ar 4:5 --v 7

Ingredients

2 ribeye steaks (about 1 inch thick)
Salt and black pepper, to taste
2 tablespoons olive oil
3 tablespoons butter, divided
6 cloves garlic, minced
1 cup heavy cream
½ cup beef broth
¼ cup freshly grated Parmesan cheese
1 teaspoon Italian seasoning
Fresh parsley, chopped, for garnish

Instructions

Step 1: Take your steaks out of the fridge about 30 minutes before cooking to help them cook evenly. Pat them dry with paper towels and season generously with salt and black pepper.
Step 2: Heat a heavy skillet over medium-high heat. Add the olive oil and 1 tablespoon of butter. Once hot and the butter is sizzling, carefully lay the steaks down. Cook for about 4–5 minutes on each side for medium-rare, adjusting to your preferred doneness. Avoid moving the steaks too much to develop a perfect crust.
Step 3: Transfer the cooked steaks to a plate and loosely cover with foil. Let them rest while you prepare the sauce to lock in the juices.
Step 4: In the same pan, lower the heat to medium and add the remaining 2 tablespoons of butter. Sauté the minced garlic for about 30 seconds until fragrant, being careful not to burn it.
Step 5: Pour in the beef broth and scrape up any browned bits from the pan. Stir in the heavy cream, Parmesan cheese, and Italian seasoning. Let the sauce simmer gently until it thickens to a creamy consistency.
Step 6: Return the rested steaks to the skillet, spooning some sauce over them. Let them warm in the sauce for a minute or two to soak up the flavor.
Step 7: Plate the steaks, drizzle with extra garlic sauce, sprinkle with fresh parsley, and serve immediately.

Tips & Variations

For an extra flavor boost, marinate the steaks in olive oil, garlic, and herbs for an hour before cooking.
If you prefer a thicker sauce, simmer it a bit longer to reduce further or add a small sprinkle of cornstarch mixed with water.
Swap ribeye for filet mignon or strip steak if desired, adjusting cooking times accordingly.

Storage

Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Reheat gently on the stove over low heat to prevent the cream sauce from separating. Avoid using the microwave to keep the sauce smooth and creamy.

How to Serve

A white plate holds four pieces of cooked steak arranged side by side, each with a dark brown, grilled texture and visible char marks. On top of each steak piece is a thick layer of creamy, light beige sauce flecked with black pepper and sprinkled with bright green chopped herbs. The sauce also pools around the base of the steaks, creating a smooth contrast with the meat. The background is a white marbled surface. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can use other cuts like strip steak, filet mignon, or sirloin. Just adjust the cooking time based on thickness and your preferred doneness.

How do I know when the steak is cooked to medium-rare?

For medium-rare, cook the steak about 4–5 minutes per side depending on thickness. Using a meat thermometer, medium-rare is around 130–135°F (54–57°C). Letting the steak rest will allow the temperature to rise slightly for perfect doneness.