🥩🧄🧈 Garlic Butter Cream Steak
Rich, juicy steak seared to perfection and finished with a silky garlic butter cream sauce — restaurant-quality flavor made easily at home.
📝 Description
Garlic Butter Cream Steak is a luxurious yet simple dish featuring tender ribeye or sirloin steaks pan-seared in butter and finished with a creamy garlic sauce. The golden crust locks in juices while the smooth, savory sauce adds depth and indulgence.
Perfect for date night, special occasions, or when you just want steakhouse flavor at home.
🛒 Ingredients (Serves 2–3)
For the Steak:
2 ribeye or sirloin steaks (1–1½ inches thick)
Salt, to taste
Fresh black pepper, to taste
1 teaspoon garlic powder
2 tablespoons olive oil
For the Garlic Butter Cream Sauce:
3 tablespoons butter
4 cloves garlic, minced
1 cup heavy cream
½ cup beef broth
½ teaspoon dried Italian seasoning
¼ cup grated Parmesan cheese (optional)
Fresh parsley or chives (for garnish)
👩🍳 Instructions
1️⃣ Prepare the Steaks
Remove steaks from fridge 30 minutes before cooking.
Pat dry and season generously with salt, pepper, and garlic powder.
2️⃣ Sear the Steaks
Heat olive oil in a cast-iron skillet over medium-high heat.
Sear steaks 3–5 minutes per side (depending on thickness).
Add 1 tablespoon butter during the last minute and spoon over steak.
Remove and rest 5–10 minutes.
3️⃣ Make the Sauce
In the same pan, reduce heat to medium.
Add remaining butter and minced garlic. Sauté 30 seconds.
Pour in beef broth and simmer 2 minutes.
Add heavy cream and Italian seasoning.
Simmer 4–6 minutes until thickened.
Stir in Parmesan (optional).
4️⃣ Serve
Return steaks to pan briefly or spoon sauce over plated steaks.
Garnish with fresh parsley.
🍽 Servings
Serves: 2–3
Prep Time: 10 minutes
Cook Time: 15 minutes
Total Time: 25 minutes
🥗 Nutritional Information (Approx. Per Serving)
Calories: 720–850
Protein: 45g
Fat: 65g
Carbohydrates: 4–6g
Sodium: 550mg
(Varies by cut of steak and sauce thickness.)
💡 Tips for Perfect Steak
✔ Use room-temperature steak for even cooking
✔ Do not move steak while searing — let crust form
✔ Rest steak before slicing to keep juices inside
✔ Use cast iron for best crust
✔ For thicker sauce, simmer longer or add extra Parmesan
📌 Notes
Ribeye = juicier and richer
Sirloin = leaner option
Can substitute half-and-half for lighter sauce
Add mushrooms for extra flavor
Great with mashed potatoes or roasted vegetables
🌟 Benefits
High in protein
Rich in iron and B vitamins
Low-carb friendly
Great for keto diets
Quick gourmet-style meal
❓ Q & A
Q: How do I know when steak is done?
Use a meat thermometer:
Rare: 125°F
Medium Rare: 130–135°F
Medium: 140–145°F
Q: Can I grill instead of pan-sear?
Yes! Grill steak and prepare sauce separately.
Q: Can I make sauce ahead of time?
Yes, but reheat gently to prevent separating.
Q: What sides go best with this?
Mashed potatoes, asparagus, rice, garlic bread, or salad.
Q: Can I make it dairy-free?
Use dairy-free butter and coconut cream (flavor will change slightly).