Juicy Steak with Creamy Garlic Sauce

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This Juicy Steak with Creamy Garlic Sauce is absolute magic on a plate – gorgeous seared steak with a ridiculously good garlic cream sauce that you’ll be mopping up with bread!

If you love a good steak dinner, this one’s going to blow your mind. I’m talking restaurant vibes but you’re stood in your own kitchen in your comfy clothes. The sauce alone is worth making this – seriously, it’s dangerously good.

I made this for some mates who came over for dinner and honestly wasn’t expecting much fuss. Just thought I’d jazz up a couple of steaks, yeah? Well, they were asking for the recipe before we’d even finished eating. That’s when I knew this was a keeper. The best bit is using all those lovely brown bits left in the pan from the steak to make the sauce – waste not, want not, and the flavour is unreal.

Look, I’m not going to faff about here. This takes less than half an hour, tastes like you’ve spent all day on it, and the only tricky bit is not eating all the sauce straight from the pan with a spoon (guilty as charged).

Why You’re Going To Love This Recipe

• Tastes expensive, isn’t complicated – proper treat yourself food without the headache.
• Half an hour max – quick enough for Tuesday, fancy enough for Saturday.
• That sauce though – rich, garlicky, bit of tang from the lemon. Chef’s kiss.
• One pan does the lot – less washing up is always a win.
• Works with whatever steak – ribeye if you’re feeling flush, sirloin if you’re watching the pennies.
• Never fails to impress – makes you look like a proper chef.

Jump to:

• Why You’re Going To Love This Recipe
• What You Need
• Getting It Right
• My Top Tips
• Questions You Might Have
• More Brilliant Dinners

What You Need

Nothing fancy, just good stuff cooked well!

Note: All the measurements and proper instructions are down in the recipe card.

• Steaks – grab 2 ribeyes or sirloins, about 225g each. Ribeye’s got more fat so more flavour, sirloin’s leaner.
• Olive oil – bit for cooking.
• Butter – makes everything better, doesn’t it?
• Garlic – 4 fat cloves, none of that jarred nonsense.
• Double cream – this is what makes it proper lush.
• Beef stock – just a splash, stops it being too heavy.
• Parmesan – get the real stuff and grate it yourself.
• Dijon mustard – tiny bit adds depth.
• Lemon juice – brightens the whole thing up.
• Chilli flakes – if you fancy a bit of heat.
• Parsley – makes it look the part.
• Salt and pepper – loads of both.

Getting It Right

Right, here’s how we do this without messing about:

Note: Scroll down for exact amounts and the full method.

Sort the steak

Get your steaks out and pat them proper dry with kitchen roll. This isn’t optional – wet steak won’t get that gorgeous crust. Rub them with olive oil, then go mad with the salt and pepper. Both sides, don’t be shy.

Get it seared

Whack your pan on medium-high heat. Chuck in the butter and when it’s foaming, lay those steaks in. Now here’s the thing – leave them alone! Resist the urge to poke them about. Give them 3-4 minutes each side for medium-rare, bit longer if you like them more done. Take them out, bung them on a plate, and cover loosely with foil.

Make the sauce

Don’t you dare wash that pan! Turn the heat down to medium and bung in the garlic. 30 seconds till it smells amazing, then in with the stock. Scrape all those sticky bits off the bottom – that’s pure gold, that is.

Pour in the cream and let it bubble away for a few minutes till it thickens up a bit. Chuck in the Parmesan, mustard, and chilli if you’re using it. Give it a stir till the cheese melts, then squeeze in the lemon.

Finish it off

Stick the steaks back in the pan with any juices that leaked out while they were resting. Spoon loads of sauce over them, let them warm through for a minute. Scatter some parsley on top and you’re done.

My Top Tips

Bits I’ve learned from making this loads of times:

• Dry steaks are essential – can’t stress this enough. Wet = no crust.
• Let them come up to room temp – take them out the fridge half an hour before.
• Hands off while cooking – I know it’s tempting but don’t fiddle with them.
• Get a thermometer – takes the guesswork out. 52°C for rare, 57°C for medium-rare.
• Resting isn’t optional – those juices need time to settle.
• Those pan bits are crucial – scraping them up is what makes the sauce.
• Easy on the garlic cooking – burns in a flash and tastes horrible.
• Keep the cream gentle – don’t boil it or it might split.
• Lemon goes in last – keeps it zingy.
• Use that same pan – building flavours is the whole point.

Questions You Might Have

Which steak should I get?

Ribeye’s got the most flavour because of all that fat running through it. Filet’s dead tender but less flavour. Sirloin’s the budget option and still lovely.

Can I use chicken instead?

Yeah course! Works a treat on chicken breasts or pork chops. Just adjust your cooking time.

What if I haven’t got cream?

You can use half-fat stuff but the sauce won’t be as thick. Might need to let it reduce more.

Sauce came out watery, help!

Just let it simmer longer. Or mix a bit of cornflour with cold water and whisk that in.

Can I make it beforehand?

The sauce you can, though it’s better fresh. If you do, warm it dead gently or it’ll split.

How do I know it’s cooked right?

Honestly, get a meat thermometer. Takes the stress out completely. Otherwise, poke it – firmer means more cooked.

What goes with it?

Mash is brilliant for soaking up sauce. Chips, roast veg, salad – whatever you fancy really.