This pan-seared steak with creamy garlic sauce is the definition of comfort and elegance on a plate. Rich, tender beef paired with a silky, flavorful sauce creates a restaurant-quality dish that feels indulgent yet timeless. Perfect for dinner nights, special occasions, or when you simply want to elevate a classic steak, this recipe delivers bold flavor, beautiful presentation, and satisfying texture in every bite.
Ingredients for the Steak
- 2 thick-cut beef steaks (ribeye, filet mignon, or sirloin)
- Salt, to taste
- Freshly ground black pepper, to taste
- 2 tablespoons olive oil
- 2 tablespoons butter
- 2 cloves garlic, crushed
- 1 sprig fresh rosemary or thyme
Ingredients for the Creamy Garlic Sauce
- 1 tablespoon butter
- 2 cloves garlic, finely minced
- 1 cup heavy cream
- ½ cup beef stock
- ½ teaspoon cracked black pepper
- ¼ teaspoon chili flakes (optional)
- 1 teaspoon Dijon mustard
- Salt, to taste
- Fresh chopped parsley or chives
Preparing the Steak
Remove the steaks from the refrigerator at least 30 minutes before cooking. Allowing the meat to reach room temperature ensures even cooking and better texture. Pat the steaks dry using paper towels, then season generously on both sides with salt and freshly ground black pepper.
A well-seasoned steak is the foundation of deep, rich flavor. Do not rush this step, as proper seasoning enhances the natural taste of the beef.
Searing the Steak
Heat a heavy skillet or cast-iron pan over high heat. Add olive oil and allow it to heat until shimmering. Carefully place the steaks into the pan and let them sear undisturbed for 3–4 minutes to form a deep golden-brown crust.
Flip the steaks and add butter, crushed garlic, and rosemary to the pan. Tilt the pan slightly and spoon the melted butter over the steaks continuously for another 3–4 minutes. This basting technique infuses the meat with aromatic flavor and keeps it juicy.
Remove the steaks from the pan and place them on a plate to rest. Resting allows the juices to redistribute, ensuring tender and flavorful meat.
Making the Creamy Garlic Sauce
In the same pan, reduce the heat to medium. Add butter and minced garlic, sautéing gently until fragrant. Pour in the beef stock and scrape up the flavorful browned bits from the bottom of the pan.
Add heavy cream, Dijon mustard, black pepper, and chili flakes. Stir gently and allow the sauce to simmer for 4–5 minutes until thick and velvety. Taste and adjust seasoning with salt if needed.
The sauce should be smooth, rich, and lightly infused with garlic and herbs, complementing the steak without overpowering it.
Bringing It All Together
Return the rested steaks to the pan and spoon the sauce over them. Let the steaks warm in the sauce for about one minute, ensuring every surface is coated with creamy goodness.
Garnish with fresh chopped parsley or chives and an extra sprig of rosemary for an elegant finish.
Serving Suggestions
This steak pairs beautifully with mashed potatoes, roasted vegetables, sautéed mushrooms, or buttery green beans. A slice of crusty bread is perfect for soaking up the creamy sauce.
For a refined meal, serve with a simple green salad and a glass of red wine.
Tips for Perfect Steak Every Time
- Use thick-cut steaks for better control over doneness.
- Always let steak rest before slicing.
- Do not overcrowd the pan; cook in batches if needed.
- Use fresh herbs for the best aroma and flavor.
- Adjust sauce thickness by simmering longer or adding stock.
Why This Recipe Works
This recipe balances texture and flavor perfectly. The steak is seared to lock in juices, while the creamy garlic sauce adds richness and depth. Every component enhances the other, resulting in a dish that feels luxurious yet approachable.
Whether you’re cooking for guests or treating yourself, this pan-seared steak with creamy garlic sauce is a reliable, impressive recipe that never disappoints. It’s simple, satisfying, and designed to become a favorite in your kitchen.