Name: Juicy Steak With Creamy Garlic Sauce
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: Ingredient 1; Ingredient 2; Ingredient 3

Ingredients:

For the Juicy Steak:
- 2 thick-cut ribeye steaks (about 1.5 inches thick, 12-14 oz each) – I always opt for a good quality, well-marbled ribeye because it offers the perfect balance of tenderness and flavor, crucial for a truly juicy steak.
- 2 tablespoons high-smoke point oil (such as avocado, grapeseed, or canola oil) – This is vital for achieving that beautiful, deep brown crust without burning.
- 2 tablespoons unsalted butter – For basting, it adds richness and helps with even cooking and flavor development.
- 4-6 cloves fresh garlic, smashed – These aromatics will infuse the butter during basting, lending a subtle, irresistible garlicky note to the steak.
- 2-3 sprigs fresh rosemary or thyme (or a mix of both) – Herbs like these are game-changers for elevating the aroma and taste of your steak.
- 1-1.5 teaspoons coarse sea salt or kosher salt – Seasoning generously is key for flavor penetration; adjust to your preference.
- 0.5-1 teaspoon freshly ground black pepper – Again, freshly ground makes a huge difference compared to pre-ground pepper.
For the Creamy Garlic Sauce:
- 4 tablespoons unsalted butter – The base of our luxurious sauce, providing a rich foundation.
- 6-8 cloves fresh garlic, minced – Yes, more garlic! This is a “creamy garlic” sauce after all, so don’t be shy.
- 1 small shallot, finely minced (about 2 tablespoons) – Shallots add a wonderful depth and subtle sweetness that beautifully complements the garlic.
- 0.5 cup dry white wine (like Sauvignon Blanc or Pinot Grigio) or low-sodium chicken/beef broth – This is for deglazing and building a rich base; I love how the wine adds a bright acidity.
- 1.5 cups heavy cream – The star of the “creamy” aspect, ensuring a velvety smooth texture.
- 0.5 cup freshly grated Parmesan cheese – Adds a salty, umami depth and helps to thicken the sauce naturally.
- 1 teaspoon Dijon mustard – A secret weapon! It provides a slight tang and helps to emulsify the sauce, preventing it from breaking.
- 0.5 teaspoon salt, or to taste – Always season incrementally and taste as you go!
- 0.25 teaspoon freshly ground black pepper, or to taste – Adds a subtle warmth and balances the flavors.
- 1 tablespoon fresh lemon juice – A squeeze at the end brightens up the entire sauce, cutting through the richness beautifully.
- 2 tablespoons fresh parsley or chives, chopped (for garnish) – Adds a pop of color and fresh herb flavor to finish.

Preparing Your Perfect Juicy Steak:

Bring Steaks to Room Temperature: About 45-60 minutes before you plan to cook, remove the steaks from the refrigerator. Place them on a plate or a cutting board and let them sit at room temperature. This step is absolutely crucial for even cooking! If you cook a cold steak, the outside will cook much faster than the inside, leading to a less tender and less juicy result. While they’re resting, take this time to gather all your other ingredients for both the steak and the sauce.
Pat Steaks Dry: Just before cooking, pat the steaks very, very dry with paper towels. You want to remove as much surface moisture as possible. Why is this important? Moisture on the surface prevents the Maillard reaction – that wonderful chemical process that creates the deep, flavorful, crispy crust we all crave. A dry surface allows the steak to sear, not steam.
Generously Season the Steaks: Season both sides of your dried steaks liberally with coarse sea salt and freshly ground black pepper. Don’t be shy! For a 1.5-inch thick steak, you’ll need more salt than you might think to season it properly all the way through. I usually aim for a visible, even coating. The salt will begin to draw moisture out, then eventually reabsorb back into the steak, bringing flavor with it. If you’re using garlic powder or onion powder, this is the time to add a sprinkle as well for an extra layer of flavor.
Preheat Your Pan: Place a heavy-bottomed skillet, preferably cast iron, over high heat. Let it preheat for a good 5-7 minutes until it’s screaming hot – you should see a wisp of smoke or feel intense heat radiating off it if you hover your hand a few inches above. Achieving a super hot pan is another key element for that perfect sear. A cold pan will just lead to a gray, sad steak rather than a beautiful brown crust.
Add Oil and Sear the Steaks: Once the pan is piping hot, add the high-smoke point oil to the pan. Swirl it around to coat the bottom. Carefully place the seasoned steaks into the hot pan, laying them away from you to avoid splashes. You should hear a vigorous sizzle immediately – that’s the sound of a great crust forming! Cook undisturbed for 2-3 minutes per side for a deep, golden-brown crust. Resist the urge to move or flip the steak too early. Let that crust develop!
Lower Heat and Baste: After searing both sides for 2-3 minutes each, reduce the heat to medium-low. Add the unsalted butter, smashed garlic cloves, and fresh rosemary/thyme sprigs to the pan. Once the butter has melted, tilt the pan slightly and, using a large spoon, continuously baste the melted butter and herb mixture over the steaks. Spoon the fragrant butter over the steaks for another 2-4 minutes, flipping the steaks every minute or so to ensure even cooking and basting. This basting process infuses the steak with incredible aromatic flavors and helps achieve a beautiful exterior. This is where a significant amount of the “juicy” factor comes in, as the butter helps to keep the exterior moist while it finishes cooking.
Check for Doneness: The best way to ensure your steak is cooked to your preferred doneness is by using an instant-read meat thermometer. Insert it into the thickest part of the steak, avoiding any bone.
- Rare: 125-130°F (52-54°C)
- Medium-Rare: 130-135°F (54-57°C) – My personal favorite for maximum juiciness and tenderness.
- Medium: 135-140°F (57-60°C)
- Medium-Well: 140-145°F (60-63°C)
- Well-Done: 150°F (65°C) and above (though I rarely recommend cooking a good steak this far!)
Remember, the temperature will rise by 5-10 degrees during resting, so pull the steaks off the heat just before they reach your target temperature. For a 1.5-inch thick steak, this usually means a total cooking time of about 8-12 minutes, depending on your desired doneness and the initial temperature of your pan.
Rest the Steaks: Once cooked to your liking, immediately transfer the steaks to a clean cutting board or plate. Tent them loosely with foil and let them rest for at least 5-10 minutes. Do not skip this step! It is paramount for a truly juicy steak. Resting allows the muscle fibers to relax and the juices to redistribute throughout the steak. If you cut into it too soon, all those delicious juices will just spill out onto your board, leaving you with a dry steak.

Crafting the Creamy Garlic Sauce:

You can start making the sauce during the last few minutes of the steak’s cooking time, or while the steak is resting. I often make it while the steak rests, as it utilizes the flavorful fond left in the pan.

Prepare Pan for Sauce: If you’re using the same pan the steak was cooked in (highly recommended for extra flavor!), carefully pour off any excess oil, leaving just about a tablespoon of fat and all the delicious brown bits (fond) in the pan. If starting fresh, melt 2 tablespoons of butter in a clean skillet over medium heat.
Sauté Aromatics: Add the minced garlic and shallot to the pan. Sauté for 1-2 minutes, stirring frequently, until they are fragrant and softened, but be careful not to brown or burn the garlic, as it can become bitter. Keep the heat moderate.
Deglaze the Pan: Pour in the dry white wine (or broth). Use a wooden spoon to scrape up all those flavorful browned bits from the bottom of the pan. Let the wine simmer and reduce by about half, which should take 2-3 minutes. This concentrates the flavors and removes the harsh alcohol taste. This deglazing step adds an incredible depth of flavor to your sauce, pulling up all the savory goodness left behind by the steak.
Add Cream and Simmer: Stir in the heavy cream. Bring the mixture to a gentle simmer, then reduce the heat to low. Allow the sauce to simmer for 5-7 minutes, stirring occasionally, until it has thickened slightly and is coating the back of a spoon. You’ll notice it becoming wonderfully luxurious.
Incorporate Parmesan and Dijon: Remove the pan from the heat. Stir in the freshly grated Parmesan cheese and Dijon mustard. Stir continuously until the cheese is fully melted and incorporated, creating a smooth, velvety sauce. The Dijon not only adds flavor but also acts as an emulsifier, ensuring your sauce stays beautifully creamy and doesn’t separate.
Season and Finish: Taste the sauce and adjust seasoning with salt and freshly ground black pepper as needed. Remember, the Parmesan cheese is already salty, so add more salt judiciously. Finally, stir in the fresh lemon juice. That squeeze of lemon juice at the end is a revelation! It brightens the whole sauce, cutting through the richness and making every bite pop. Stir in the chopped fresh parsley or chives just before serving for a burst of freshness and color.

Assembling and Serving Your Culinary Masterpiece:

Slice the Steak: After the steak has rested, slice it against the grain into thick, even slices. Slicing against the grain shortens the muscle fibers, making each bite incredibly tender and easy to chew. You’ll see beautiful pink juices pooling on the cutting board – don’t let those go to waste!
Plate and Serve: Arrange the sliced steak beautifully on warm plates. Drizzle a generous amount of the warm, creamy garlic sauce over the steak. I like to also serve a small ramekin of extra sauce on the side for dipping. Garnish with a sprinkle of additional fresh parsley or chives, if desired.
Enjoy Immediately: Serve your “Juicy Steak With Creamy Garlic Sauce” immediately with your favorite side dishes. This dish pairs exceptionally well with creamy mashed potatoes (which can also soak up that incredible sauce!), roasted asparagus, steamed green beans, or a simple crisp green salad. There’s truly nothing quite like the combination of perfectly cooked, tender steak and a rich, garlicky cream sauce – it’s a restaurant-quality meal you’ve made right in your own kitchen!

Tips for Success:

Quality Matters: Start with the best quality ingredients you can find. A good steak makes all the difference.
Don’t Rush the Sear: Patience is key for that beautiful crust.
Trust Your Thermometer: Don’t guess the doneness of your steak. An instant-read thermometer is your best friend.
Resting is Non-Negotiable: Seriously, rest the steak. It’s the secret to juiciness.
Taste As You Go: Especially with the sauce, taste and adjust seasoning frequently to achieve perfection.

Storage and Reheating:

While this dish is best enjoyed fresh, leftovers can be stored. Place any leftover steak and sauce in separate airtight containers in the refrigerator for up to 2-3 days. To reheat, gently warm the sauce in a small saucepan over low heat, stirring frequently, adding a splash of milk or broth if it’s too thick. For the steak, I recommend bringing it to room temperature and then quickly searing it in a hot pan for a minute or two per side, or gently warming it in a low oven (around 250°F / 120°C) until just warm through, to prevent overcooking and drying out. Sliced steak can also be added directly to the sauce and warmed together very gently.

I truly hope you enjoy making and devouring this magnificent Juicy Steak With Creamy Garlic Sauce. It’s a dish that never fails to impress and always brings a smile to the table!