Creamy Garlic Steak

ByMadison Rae
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why make this recipe

Creamy Garlic Steak is a delicious dish that combines the rich flavors of perfectly cooked steak with a smooth and creamy garlic sauce. It is simple to make yet feels fancy enough for a special occasion. This recipe is great for impressing family and friends or simply treating yourself to a comforting meal. The garlic adds a nice kick, while the cream and Parmesan balance it with a rich taste.

how to make Creamy Garlic Steak

Ingredients:

  • 2 ribeye steaks
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped

Directions:

  1. Season the steaks with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Add the steaks and cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
  4. Remove the steaks from the skillet and let them rest.
  5. In the same skillet, add minced garlic and sauté for about 30 seconds.
  6. Pour in the heavy cream and bring it to a simmer.
  7. Stir in the Parmesan cheese until melted and smooth.
  8. Serve the creamy garlic sauce over the steaks and garnish with fresh parsley.

how to serve Creamy Garlic Steak

To serve Creamy Garlic Steak, place each steak on a plate and generously ladle the creamy garlic sauce over the top. You can add sides like mashed potatoes, steamed vegetables, or a simple green salad for a complete meal. Garnish with fresh parsley to add a pop of color.

how to store Creamy Garlic Steak

If you have leftover steak and sauce, store them separately in airtight containers in the refrigerator. The steak is best used within 3 days, while the sauce can last for about a week. Reheat gently on the stovetop or microwave before serving again.

tips to make Creamy Garlic Steak

  • Make sure your skillet is hot before adding the steak to get a nice sear.
  • Let the steak rest after cooking, as it allows the juices to redistribute for a more tender bite.
  • Adjust the amount of garlic based on your preference; more garlic will give the sauce a stronger flavor.
  • If you want a thicker sauce, let it simmer longer to reduce the cream.

variation

For a twist on this recipe, you can add sautéed mushrooms to the creamy sauce for extra flavor. You can also use chicken breasts or pork chops instead of steak if you prefer a different meat option.

FAQs

1. Can I use a different cut of steak?
Yes, you can use other cuts like sirloin or filet mignon; just adjust the cooking time based on thickness.

2. Is there a non-dairy alternative for the heavy cream?
Yes, you can use coconut cream or a non-dairy cream substitute.

3. Can I prepare the sauce ahead of time?
You can prepare the sauce in advance and store it in the refrigerator. Reheat it gently before serving over the cooked steak.

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Creamy Garlic Steak

  • Author: admin
  • Total Time: 25
  • Yield: 2 servings 1x
  • Diet: None
Print Recipe

Description

A delicious dish featuring steak with a rich and creamy garlic sauce, perfect for any occasion.

Ingredients

Scale
  • 2 ribeye steaks
  • Salt and pepper to taste
  • 2 tablespoons olive oil
  • 4 cloves garlic, minced
  • 1 cup heavy cream
  • 1/2 cup grated Parmesan cheese
  • 1 tablespoon fresh parsley, chopped

Instructions

  1. Season the steaks with salt and pepper.
  2. Heat olive oil in a skillet over medium-high heat.
  3. Add the steaks and cook for about 4-5 minutes on each side for medium-rare, or to your desired doneness.
  4. Remove the steaks from the skillet and let them rest.
  5. In the same skillet, add minced garlic and sauté for about 30 seconds.
  6. Pour in the heavy cream and bring it to a simmer.
  7. Stir in the Parmesan cheese until melted and smooth.
  8. Serve the creamy garlic sauce over the steaks and garnish with fresh parsley.

Notes

For a thicker sauce, let it simmer longer to reduce the cream. Adjust garlic based on preference.

  • Prep Time: 10
  • Cook Time: 15
  • Category: Main Course
  • Method: Sautéing
  • Cuisine: American

Nutrition

  • Serving Size: 1 steak with sauce
  • Calories: 700
  • Sugar: 3g
  • Sodium: 800mg
  • Fat: 47g
  • Saturated Fat: 22g
  • Unsaturated Fat: 18g
  • Trans Fat: 0g
  • Carbohydrates: 8g
  • Fiber: 0g
  • Protein: 49g
  • Cholesterol: 150mg

Keywords: steak, creamy, garlic, special occasion, quick meal

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Hi there—I’m Madison Rae, but everyone just calls me Maddy. I’m 38 years old, born and raised in Asheville, North Carolina, and these days I run a small but lively kitchen tucked in the heart of the Blue Ridge Mountains. My hands smell like garlic more often than not, and my happiest moments are when I’m elbow-deep in a pot of something simmering, rich, and a little unpredictable.

I didn’t grow up in a culinary family. My mom was a school librarian, and my dad fixed motorcycles. But there was always food around—big Sunday breakfasts, church potlucks, and neighbors dropping off casseroles “just because.” I learned early that food isn’t just nourishment—it’s connection, comfort, and sometimes, even courage. My first real foray into cooking came when I was twelve and decided to surprise my parents with shrimp and grits. The grits were lumpy, the shrimp rubbery, and I mistook cayenne for paprika, but they smiled and ate every bite. That night, something clicked—I could feed people, really feed them.

After college, I worked every job you can imagine—hostess, barista, pastry assistant, line cook—anything to stay close to the heat. I eventually studied at the Culinary Institute of America, but honestly, most of my learning happened shoulder-to-shoulder with folks who’d been cooking long before me, in diners, food trucks, and open-air barbecues. I’ve burnt things, over-salted plenty, and once accidentally lit a towel on fire during a catering gig (don’t ask). But each mistake made me better—and more humble.

These days, my cooking leans rustic with Southern roots, but I’m always pulling in new flavors. I’ve fallen in love with Korean gochujang, Moroccan preserved lemons, and the slow joy of making pasta by hand. I don’t believe in rules for the sake of rules—just respect for ingredients, patience, and a willingness to taste as you go.

I write my own recipes now, but more importantly, I try to make cooking feel doable. Whether you’ve got a pantry full of spices or just salt and pepper, there’s always something beautiful you can create. I want home cooks to know they don’t have to be perfect. Just curious. Just hungry. Just willing to try.

Thanks for stopping by my little corner of the culinary world. If you’re looking for hearty food, honest stories, and the occasional kitchen mishap, you’re in the right place. Let’s get cooking.

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