Seared Steak with Garlic Cream Sauce

Seared Steak with Garlic Cream Sauce presents a refined, simple centerpiece: a richly browned steak finished with a silky, fragrant sauce. The contrast of a crisp, mahogany crust and a velvety garlic cream elevates the familiar steak into something quietly luxurious. Pair with a light starch or greens for balance; for an inspired sauce-to-pasta idea, see this garlic cream bucatini recipe: garlic cream bucatini with asparagus and peas.

Why Make This Recipe

• Effortless Yet Elegant: A short cook time yields restaurant-worthy results.
• Minimal Ingredients: Pantry staples transform into a complex sauce.
• Impressive Flavor: Deep seared notes and a rich cream finish create balance.

This version is elevated by a pan‑fond–driven sauce and a finishing butter emulsion that gives the cream a glossy sheen and nuanced depth. For a contrasting sweet note on the plate, consider a pairing inspired by cinnamon cream: cinnamon cream with applesauce.

Ingredients

Base

• 2 boneless ribeye or sirloin steaks (8–10 oz / 225–280 g each), about 1–1¼ in thick, room temperature
• 1½ tsp fine sea salt
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (grapeseed or canola)
• 2 tbsp unsalted butter, room temperature

Sauce

• 2 tbsp unsalted butter
• 1 small shallot, finely minced
• 3 garlic cloves, finely chopped
• ½ cup dry white wine or brandy (optional)
• 1 cup heavy cream (35–40% fat)
• ¼ cup low‑sodium beef stock (or water + ½ tsp stock paste)
• 1 tsp Dijon mustard (optional, for brightness)
• 1 tsp fresh thyme leaves, finely chopped

Topping and finish

• 1 tbsp chopped flat-leaf parsley or chives, finely chopped
• Lemon zest (optional, for brightness)
• Flaky sea salt for finishing

Precision notes: butter should be soft but not melted; fresh herbs finely chopped; steaks at room temperature before searing.

How to Make Seared Steak with Garlic Cream Sauce

1. Pat steaks dry and season both sides with salt and pepper. Let rest at room temperature 20–30 minutes. (Tip: drying the surface ensures a deep, even crust.)
2. Heat a heavy skillet (cast iron preferred) over high heat until smoking points appear. Add oil and swirl to coat. The pan should be very hot—this creates a mahogany sear.
3. Place steaks in the pan without crowding. Sear 2–3 minutes per side for medium‑rare, pressing gently for full contact. Look for a deep, caramelized crust. (Tip: use an instant‑read thermometer — 125–130°F for medium‑rare.)
4. Add 1 tbsp butter, tilt the pan, and spoon the melted butter over the steaks for 30–45 seconds to baste. This adds glossy flavor and aroma. Transfer steaks to a warm plate and tent loosely with foil; rest 5–8 minutes.
5. Reduce heat to medium. Add 2 tbsp butter to the same pan. When it foams, add minced shallot and cook until translucent and soft, about 1–2 minutes—watch for a sweet aroma.
6. Stir in garlic and cook 20–30 seconds until fragrant (avoid browning). Deglaze the pan with wine or brandy, scraping up the browned bits (pan‑fond) to capture concentrated flavor. Let the alcohol reduce by half. (Mini‑tip: deglazing is essential — it dissolves flavor into the sauce.)
7. Add beef stock and simmer 1 minute, then pour in heavy cream. Bring to a gentle simmer and reduce until the sauce thickly coats the back of a spoon (about 3–5 minutes). Watch for a glossy, slightly thick consistency.
8. Remove from heat and whisk in Dijon (if using), thyme, and the remaining 1 tbsp butter to finish the sauce; this creates a silky emulsion. Taste and season with salt and pepper.
9. Slice steaks against the grain, arrange on warm plates, and spoon the garlic cream sauce over or beside the meat. Garnish with parsley and a light shower of lemon zest or flaky salt.

Mini-tip: if the sauce tightens too much, loosen with a splash of warm stock or cream to restore texture.

How to Serve Seared Steak with Garlic Cream Sauce

Slice the steak thinly against the grain and fan across a warm plate. Spoon the garlic cream sauce to one side so guests can pair each bite as desired. Serve with a smooth potato purée, butter‑roasted root vegetables, or charred asparagus. Finish with microgreens or a single sprig of thyme for an elegant silhouette.

How to Store Seared Steak with Garlic Cream Sauce

Cool steak and sauce separately to room temperature within two hours. Transfer to airtight containers. Refrigerate up to 3 days. To reheat, warm the sauce gently in a skillet over low heat, adding a splash of cream or stock to loosen it. Reheat steak briefly in a hot skillet (30–60 seconds per side) to preserve crust and avoid drying; slice after reheating to retain juices.

Tips to Make Seared Steak with Garlic Cream Sauce

• Choose the right cut: ribeye or strip provide marbling for flavor and a tender bite.
• Rest steaks fully: a 5–8 minute rest retains juices and improves texture.
• Baste with butter: spooning hot butter adds gloss, aroma, and mouthfeel.
• Use pan‑fond: always deglaze to lift concentrated browned flavors into the sauce.
• Finish off‑heat with cold butter to emulsify the sauce for a silky finish.

Variation (if any)

• Mushroom addition: sauté sliced cremini or chanterelles with shallot before deglazing for earthy depth.
• Brandy or whiskey twist: flame or reduce with spirit for a bolder aromatic profile.
• Lighter cream: swap half the heavy cream for crème fraîche for a tangy richness.
• Presentation upgrade: serve sliced over a pool of truffled cauliflower purée for a modern, luxurious plate.

FAQs

What steak cut works best for this recipe?

Ribeye, strip, or sirloin work well; choose a cut with good marbling for flavor and tenderness. Thin cuts cook too quickly to develop the same crust.

How do I check doneness without a thermometer?

Press the steak gently: soft equals rare, springy equals medium‑rare, firmer equals medium. For precision, use an instant‑read thermometer.

Can I make the sauce ahead?

Yes. Make the sauce up to 48 hours in advance, cool, and refrigerate. Rewarm gently and add a splash of cream or stock to revive texture.

Is there a non‑dairy option for the sauce?

Use full‑fat coconut cream or a cashew cream substitute, but note the flavor profile will shift from classic garlic cream to a slightly sweeter or nuttier finish.

Conclusion

Seared Steak with Garlic Cream Sauce pairs simple technique with layered flavor: a resonant sear, an aromatic garlic‑shallot base, and a luscious cream finish. The method rewards attention to heat, timing, and the small act of deglazing that transforms fond into sophistication. For a cousin recipe that explores whiskey and a robust bavette cut, see this Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce: Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce. Share your plated photos or notes in the comments and across social media. How would you make this dish your own?

Seared Steak with Garlic Cream Sauce

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• Author: chef-ava
• Total Time: 45 minutes
• Yield: 2 servings 1x
• Diet: None

Print Recipe

Description

A richly browned steak finished with a silky garlic cream sauce, perfect for a refined yet simple meal.

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Ingredients

Scale 1x2x3x

• 2 boneless ribeye or sirloin steaks (8–10 oz / 225–280 g each), about 1–1¼ in thick, room temperature
• 1½ tsp fine sea salt
• 1 tsp freshly ground black pepper
• 1 tbsp neutral oil (grapeseed or canola)
• 2 tbsp unsalted butter, room temperature
• 2 tbsp unsalted butter
• 1 small shallot, finely minced
• 3 garlic cloves, finely chopped
• ½ cup dry white wine or brandy (optional)
• 1 cup heavy cream (35–40% fat)
• ¼ cup low‑sodium beef stock (or water + ½ tsp stock paste)
• 1 tsp Dijon mustard (optional, for brightness)
• 1 tsp fresh thyme leaves, finely chopped
• 1 tbsp chopped flat-leaf parsley or chives, finely chopped
• Lemon zest (optional, for brightness)
• Flaky sea salt for finishing

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Instructions

1. Pat steaks dry and season both sides with salt and pepper. Let rest at room temperature for 20–30 minutes.
2. Heat a heavy skillet over high heat until smoking. Add oil and swirl to coat.
3. Place steaks in the pan and sear 2–3 minutes per side for medium-rare. Baste with 1 tbsp butter for 30–45 seconds. Transfer to a warm plate and tent with foil; rest for 5–8 minutes.
4. Reduce heat to medium. Add 2 tbsp butter to the same pan. Add minced shallot and cook until translucent, about 1–2 minutes.
5. Stir in garlic and cook until fragrant, about 20–30 seconds.
6. Deglaze the pan with wine or brandy, then add beef stock and simmer for 1 minute.
7. Pour in heavy cream and simmer until the sauce thickly coats the back of a spoon, about 3–5 minutes.
8. Remove from heat and whisk in Dijon (if using), thyme, and remaining 1 tbsp butter.
9. Slice steaks against the grain, arrange on plates, and spoon garlic cream sauce over or beside the meat. Garnish with parsley and lemon zest or flaky salt.

Notes

For richer flavor, consider adding sautéed mushrooms or using a bold spirit for deglazing. Serve with a smooth potato purée or charred vegetables.

• Prep Time: 30 minutes
• Cook Time: 15 minutes
• Category: Main Course
• Method: Searing
• Cuisine: American

Nutrition

• Serving Size: 1 serving
• Calories: 450
• Sugar: 4g
• Sodium: 600mg
• Fat: 32g
• Saturated Fat: 16g
• Unsaturated Fat: 8g
• Trans Fat: 0g
• Carbohydrates: 5g
• Fiber: 0g
• Protein: 35g
• Cholesterol: 100mg