Easy Creamy Garlic Steak — Quick, Cozy, Homemade & Family Favorite Recipe

Creamy Garlic Steak is the kind of dish that feels like Sunday night at home even when you make it on a busy weeknight. This creamy, garlicky steak recipe brings together tender, seared beef and a silky garlic cream sauce for an easy, comforting meal the whole family will love.

Whether you’re after a quick weeknight dinner, a special family meal, or a weekend indulgence, this recipe delivers rich flavor with minimal fuss. The aroma of garlic and butter, the golden sear on the steak, and the smooth, luscious sauce make every bite feel special. If you prefer a rich cut like ribeye, check out this helpful ribeye steak guide for cooking tips before you start.

Background & Origin

Creamy garlic sauces on steak have roots in classic European bistro cooking and modern American steakhouse comfort food. The idea is simple: a perfectly seared cut of beef finished with a pan sauce enriched by cream, garlic, and butter. This combo elevates humble steak into something decadent and celebratory.

Why this recipe is popular:

• Quick technique that concentrates flavor in one pan
• Works with many steak cuts — from luxe ribeye to budget-friendly cuts
• Rich, comforting flavor profile that appeals to both kids and adults

Fun kitchen science: when you deglaze the pan with a splash of stock or wine, you lift browned bits (Maillard reaction flavors) into the sauce — that’s the magic behind the deep, savory taste. If you love steakhouse-style sauces, you’ll enjoy the familiar flavor—this version is a little more approachable and home-cook friendly than restaurant copies like this Longhorn Steakhouse copycat take.

What makes this version unique:

• Balanced creaminess (not too heavy)
• Garlic-forward but not overpowering
• Easy steps for reliable results every time

Ingredients

• 2 steaks de bœuf (entrecôtes, faux-filets ou filets – environ 200 g chacun) — room temperature
• Sel — to taste
• Poivre noir fraîchement moulu — to taste
• 2 cuillères à soupe de beurre — unsalted, divided
• 1 cuillère à soupe d’huile d’olive
• 3–4 cloves garlic, finely chopped (or grated) — optional for milder garlic
• 1/2 cup heavy cream (120 ml) — for extra creaminess: use 3/4 cup
• 1/4 cup beef stock or dry white wine (60 ml) — room temp
• 1 teaspoon Dijon mustard — optional, for brightness
• Fresh parsley or thyme, chopped — for garnish
• Salted butter for finishing — optional

Notes:

• Let steaks sit at room temperature 20–30 minutes before cooking.
• Finely chopped garlic gives more texture; grated garlic melts into the sauce.
• Want a lighter version? Substitute half-and-half (see Nutrition section).

If you need a budget-friendly alternative for the cut, consider this guide to poor man’s steak for smart swaps and tips.

Step-by-Step Instructions

1. Season the steaks with salt and freshly ground black pepper.

   • Pat steaks dry with paper towels; dry surface = better sear.
   • Season generously just before cooking.

2. Heat the olive oil and 1 tablespoon butter in a heavy skillet (cast iron works best) over medium-high heat.

   • Heat until shimmering but not smoking (about 375°F / 190°C in the pan).
   • Test by flicking a drop of water — it should sizzle.

3. Add the steaks to the pan and cook for about 3–4 minutes on each side for medium-rare, or until your desired doneness.

   • Visual cues: look for a deep golden-brown crust and juices starting to rise on the top surface.
   • Use an instant-read thermometer: 125–130°F for medium-rare, 135°F for medium.

4. Remove the steaks from the pan and let them rest for a few minutes before serving.

   • Resting time: 5–7 minutes on a warm plate, loosely tented with foil.

5. While steaks rest, make the creamy garlic sauce in the same pan:

   • Lower heat to medium. Add remaining tablespoon of butter.
   • Add garlic and sauté 30–45 seconds until fragrant and pale golden (don’t burn).
   • Pour in beef stock or wine to deglaze; scrape browned bits with a wooden spoon (about 1 minute).
   • Stir in heavy cream and Dijon mustard; simmer until sauce thickens slightly (2–3 minutes).
   • Taste and season with salt and pepper; finish with chopped parsley.

6. Slice steak against the grain, spoon generous amounts of sauce over it, and serve immediately.

Times & Temps:

• Pan temp: medium-high (about 375°F surface)
• Steak cook time: 3–4 minutes per side (3/4"–1" thick) for medium-rare
• Sauce simmer time: 2–3 minutes to thicken

Visual cues:

• Steak: deep golden-brown crust, slightly firm but springy for medium-rare
• Sauce: creamy, slightly thickened, clings to a spoon

Mini-tips:

• If the sauce is too thin, simmer a little longer or whisk in 1/2 teaspoon cornstarch mixed with water.
• If it gets too thick, thin with a splash of stock or cream.
• Rest steaks to keep them juicy.

Pro Tips & Common Mistakes

How to improve flavor:

• Use room-temperature steaks for even cooking.
• Season heavily — salt early enough to enhance flavor but not so early that it draws out moisture for very thin steaks.
• Finish with a pat of butter for gloss and richness.

Texture tricks:

• Sear on high heat to build a crust, then lower heat to finish.
• Slice against the grain to maximize tenderness.

What NOT to do:

• Don’t overcrowd the pan — cook one to two steaks at a time.
• Don’t rush resting — cutting too early loses juices.
• Don’t burn the garlic — it turns bitter and will ruin the sauce.

Helpful shortcuts:

• Use pre-minced garlic in a pinch (reduce amount slightly to avoid harsh flavor).
• Swap heavy cream for a lighter half-and-half if you want less richness.

Prep-ahead hacks:

• Season steaks and refrigerate up to 2 hours (then bring to room temp before cooking).
• Make sauce base up to a day ahead; reheat gently and whisk in fresh cream before serving.

Variations & Substitutions

• Vegan: Use thick coconut cream or cashew cream and swap steak for seared portobello mushrooms or marinated tofu for a “creamy garlic mushroom steak.”
• Gluten-free: This recipe is naturally gluten-free if you use gluten-free stock and mustard.
• Low-carb: Serve with cauliflower mash or zucchini noodles instead of potatoes or rice.
• Kid-friendly: Reduce garlic and mustard; serve sliced steak with sauce on the side.
• Extra creamy: Increase heavy cream to 3/4 cup and finish with an extra pat of butter.
• Spicy: Add a pinch of crushed red pepper flakes or 1/2 teaspoon smoked paprika to the sauce.
• Budget-friendly: Use thinner cuts or flank steak and marinate briefly; check tips from this poor man’s steak approach for inexpensive swaps.

Serving Suggestions

Best sides:

• Creamy mashed potatoes or garlic mashed cauliflower
• Roasted asparagus, green beans, or sautéed spinach
• Pan-roasted mushrooms for extra umami

Bread:

• Crusty baguette or garlic butter toast to mop up sauce

Salads:

• Crisp arugula salad with lemon vinaigrette for brightness
• Classic Caesar for a heartier plate

Rice or pasta:

• Buttered egg noodles or fettuccine tossed with a little of the sauce
• Herb rice pilaf for a lighter option

Wine pairing:

• Red: Malbec, Cabernet Sauvignon, or Syrah for fuller cuts
• White: A richer Chardonnay can stand up to the cream sauce

How to plate beautifully:

• Slice steak thinly against the grain and fan on the plate.
• Spoon creamy garlic sauce down the center; add a sprinkle of chopped parsley and a lemon wedge for brightness.
• For dinner guests: warm plates briefly so sauce stays silky.

For a colorful, pepper-forward side idea that complements steak, try pairing with a green pepper stir-fry — see this green pepper steak stir-fry for inspiration.

Storage, Freezing & Reheating

How long it lasts in the fridge:

• Cooked steak with sauce: 3–4 days in an airtight container.

Freezer-friendly instructions:

• Freeze steaks without cream sauce for best texture (up to 2 months). Vacuum-seal or wrap tightly.
• Freeze sauce separately in freezer-safe containers for up to 2 months. Thaw in fridge before reheating.

Best reheating method:

• Reheat steak gently in a 250°F (120°C) oven until warmed (about 10–15 minutes depending on thickness), then finish in a hot pan for 30 seconds per side.
• Rewarm sauce on low heat, whisking; add a splash of cream or stock if sauce separated.

Meal-prep options:

• Cook steaks and slice; store with a small container of warmed sauce to reheat together quickly for lunches or dinners.

Nutrition & Health Info

• Estimated calories: 500–700 per serving (depends on steak cut and cream amount)
• Protein: 30–40 g per serving (higher with lean cuts)
• Fat: Moderate to high (from butter and cream)

Lighter versions:

• Use half-and-half or milk + a small spoon of butter instead of heavy cream.
• Choose leaner cuts (sirloin or filet) and reduce butter to cut calories.

Healthy lifestyle note:

• Balance a richer main with plenty of vegetables and a light salad. Portion size and sides make a big difference in overall meal nutrition.

FAQ (Frequently Asked Questions)

Q: Can I prepare Creamy Garlic Steak ahead of time?
A: Yes — you can season and refrigerate steaks up to 2 hours ahead, and make the sauce a day ahead (reheat gently). For best texture, reheat steaks slowly in the oven and finish in a hot pan.

Q: How do I thicken or thin the sauce?
A: Thicken by simmering a bit longer or whisking in a cornstarch slurry (1 tsp cornstarch + 1 tbsp water). Thin with a splash of stock, milk, or cream.

Q: What are good ingredient substitutions?
A: Half-and-half for heavy cream (lighter), chicken or vegetable stock for beef stock, and vegan butter + coconut/cashew cream for a dairy-free version.

Q: Can I double or halve the recipe?
A: Absolutely. If doubling, cook steaks in batches to avoid overcrowding and reduce sauce ingredients proportionally.

Q: What cookware is best?
A: A heavy cast-iron or stainless steel skillet gives the best sear and even heat. Nonstick can work but won’t build as much fond for the sauce.

Q: Can I make it dairy-free or meat-free?
A: Yes — dairy-free: use coconut cream or cashew cream and vegan butter. Meat-free: substitute thick portobello caps or marinated tofu and follow the same pan-sauce technique.

Q: What sides go well with it?
A: Mashed potatoes, roasted veggies, buttered noodles, crusty bread, or a crisp salad. For a pepper-forward side, try a green pepper stir-fry as a lighter complement.

Conclusion

Thanks for cooking along — I hope this Easy Creamy Garlic Steak becomes a go-to weeknight or weekend favorite in your home. It’s cozy, comforting, and simple enough to make any night feel special. If you try it, please leave a comment below, rate the recipe, or share a photo on social media — I love seeing your kitchen wins!

👉 #fblifestyle