Ingredients for Juicy Steak with Creamy Garlic Sauce

• Ribeye or Sirloin Steaks: The star of the show. Choose well-marbled cuts for ultimate tenderness and flavor. Pat dry thoroughly for a perfect crust.
• Unsalted butter: Provides richness for basting the steak and forms the creamy sauce base. Using unsalted allows precise salt control.
• Heavy cream: The essential base for our luxurious, thick, and utterly indulgent creamy garlic sauce. Always use full-fat for the best texture.
• Olive oil: Crucial for achieving a high-heat sear on the steak without burning the butter. Use a good quality extra virgin olive oil.
• Chicken or beef broth: Adds depth and helps build the sauce’s body and flavor profile. Low-sodium varieties are best for controlling seasoning.
• Garlic: The absolute star flavor builder for the irresistible creamy garlic sauce. Freshly mince for the most pungent aroma and taste.
• Freshly grated Parmesan cheese: Melts into the sauce, adding a salty, umami kick and enhancing creaminess. Grate yourself for superior texture.
• Fresh thyme sprigs: Infuse an earthy, aromatic herbaceousness into both the steak basting butter and the sauce. Bruise sprigs slightly to release oils.
• Fresh rosemary sprigs: Delivers a robust, piney fragrance that beautifully complements red meat and the rich sauce. Use sparingly, as it’s potent.
• Kosher salt: An essential seasoning that enhances all flavors and helps create a beautiful crust on the steak. Salt generously before cooking.
• Freshly ground black pepper: Provides a sharp, aromatic counterpoint to the rich flavors of the steak and sauce. Grind just before using for maximum impact.
• Fresh parsley, chopped: Adds a vibrant pop of color and a fresh, herbaceous finish to the rich dish. Sprinkle on just before serving.
• Fresh lemon juice: A final squeeze adds a bright, acidic counterpoint, cutting through the richness of the steak and creamy sauce. Use freshly squeezed for best flavor.

How to Make Juicy Steak with Creamy Garlic Sauce

Prep Steaks:

Season steaks generously with kosher salt and black pepper. Ensure they’re at room temperature for about 30 minutes before cooking, promoting even doneness and a truly juicy steak. This prep is key!

Sear Steaks:

Heat olive oil and 2 tbsp butter in a heavy-bottomed skillet over high heat until shimmering. Sear steaks for 3-4 minutes per side until a beautiful, deep brown crust forms. This caramelizes the exterior perfectly.

Baste Steaks:

Reduce heat to medium. Add remaining butter, fresh thyme, and rosemary. Tilt the pan and baste steaks for 2-3 minutes, until desired doneness (130°F for medium-rare). Rest them for 5-10 minutes.

Sauté Garlic:

In the same pan, reduce heat to medium-low. Add minced garlic and sauté for about 1 minute until fragrant, being careful not to burn it. This creates the aromatic foundation for your creamy garlic sauce.

Simmer Sauce:

Pour in the chicken or beef broth and heavy cream. Bring the mixture to a gentle simmer, stirring occasionally. Stir in the Parmesan cheese until it melts and the sauce thickens beautifully for your Juicy Steak with Creamy Garlic Sauce.

Finish Sauce:

Remove the pan from heat. Stir in the fresh lemon juice and chopped parsley. Taste the creamy garlic sauce and adjust seasonings as needed. The brightness cuts through the richness, balancing flavors.

Serve Steak:

Slice the rested steak against the grain. Generously spoon the finished creamy garlic sauce over each slice. Garnish with more fresh parsley for an an Indulgent Juicy Steak with Creamy Garlic Sauce. Enjoy!

How to Store Juicy Steak with Creamy Garlic Sauce

To store your Indulgent Juicy Steak with Creamy Garlic Sauce and keep it fresh, refrigerate leftovers in an airtight container for up to 3-4 days. If not stored properly, the sauce can separate or steak may dry; don’t do what I did and leave it out! Always check for off-smells or discoloration before enjoying.

While it’s ideal to cook fresh, you can prep ingredients like minced garlic a day ahead. To reheat, gently warm the creamy garlic sauce separately on the stovetop and briefly sear sliced steak for a minute or two to warm through without overcooking.

What to Serve with Juicy Steak with Creamy Garlic Sauce

To **serve** this magnificent Indulgent Juicy Steak, simply slice it against the grain and generously spoon the creamy garlic sauce over each piece. For a special occasion, garnish with fresh parsley to make it truly shine. This dish is **perfect** served warm, perhaps alongside creamy mashed potatoes or roasted asparagus. You’ll **enjoy** every luxurious bite!

My personal favorite way to **serve** this steak is with a side of crispy roasted potatoes. Their texture **pair**s wonderfully with the rich sauce, creating a delightful contrast that I always **enjoy**.

Frequently Asked Questions

→ Can I substitute heavy cream in this Indulgent Juicy Steak recipe?

No, always use full-fat heavy cream for the creamy garlic sauce. Half-and-half or lighter creams won’t thicken properly, leaving you with a watery sauce. Trust me, I learned this the hard way!

→ How do I prevent dry steak or burnt garlic in this recipe?

To prevent dry steak, always rest it for 5-10 minutes after cooking. For garlic, watch it carefully; it burns quickly. Sauté for only about 1 minute on medium-low heat until fragrant, then immediately add liquids.

→ How long can I store leftover Indulgent Juicy Steak with Creamy Garlic Sauce?

You can store leftovers in an airtight container in the refrigerator for up to 3-4 days. Always check for off-smells or discoloration before enjoying. Reheat the sauce gently and sear sliced steak briefly to warm.

→ Can I make any parts of the Juicy Steak with Creamy Garlic Sauce ahead?

Yes, you can prep ingredients like mincing the garlic and chopping the parsley a day ahead to streamline cooking. However, I don’t recommend making the full sauce or cooking the steak completely in advance.

→ Can I double or halve this recipe for Indulgent Juicy Steak?

Yes, you can easily double or halve this recipe. Just ensure you have a large enough skillet if doubling the steaks to avoid overcrowding, which prevents a good sear. Adjust seasoning to taste.