I still remember the first time I seared a ribeye and finished it with a silky garlic cream sauce — the kitchen smelled like a steakhouse and dinner felt elevated with almost no fuss. This recipe pairs a perfectly browned steak with a fast pan sauce made from heavy cream, garlic, and Worcestershire — great for weeknights when you want something special without a long prep. If you enjoy bold, simple sauces or want a companion to lighter cream-based mains, try this alongside a crunchy crostini or another creamy dish like Steak Crostini with Creamy Horseradish for a full flavor menu.
Why you’ll love this dish
This seared steak with garlic cream sauce is a fast way to get restaurant-level richness at home. It’s:
- Quick: about 20–30 minutes from fridge to table.
- Versatile: sirloin keeps costs down; ribeye gives more fat and flavor.
- Crowd-pleasing: creamy, garlicky sauce that most diners enjoy.
- Flexible: easy to pair with veggies, potatoes, or pasta.
“A weeknight hero — sear quickly, rest properly, and that cream sauce turns an ordinary steak into something memorable.”
This recipe shines when you want a special dinner that doesn’t require hours of work. It’s equally good for an intimate date night or a family Sunday supper. If you like cream-forward pan sauces, you might also appreciate the creamy garlic flavors in a grilled bowl like Grilled Chicken Broccoli Bowls with Creamy Garlic Sauce.
How this recipe comes together
Before you cook, here’s the quick process so you know what to expect:
- Season steaks and sear in a hot skillet for a good crust.
- Rest the meat so juices redistribute.
- Use the same pan to sauté garlic and build the cream sauce with Worcestershire.
- Slice the steak and spoon the sauce over — quick, multi-step layering of flavor.
This overview helps you time sides and know when to start the sauce so everything arrives hot and perfectly plated.
What you’ll need
- 2 steaks (sirloin or ribeye), about 6–10 oz each
- 2 tablespoons olive oil
- Salt and freshly ground black pepper, to taste
- 4 cloves garlic, minced (about 1–1½ tablespoons)
- 1 cup heavy cream
- 1 tablespoon Worcestershire sauce
- Fresh parsley, chopped, for garnish
Notes and substitutions:
- Use ghee or butter instead of olive oil for extra richness.
- Light cream will thin the sauce; reduce it a few minutes longer or add a small pinch of cornstarch slurry (½ teaspoon cornstarch + 1 tsp water) if you prefer thickness.
- For a lighter protein, try this flavor profile over fish such as in a coconut-lemon cream approach like Baked Cod in Coconut Lemon Cream Sauce.
Step-by-step instructions
- Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
- Heat a heavy skillet (cast iron is ideal) over medium-high. Pour in the olive oil and heat until shimmering.
- Place steaks in the hot skillet. Sear undisturbed for 4–5 minutes per side for medium-rare, adjusting time for thicker cuts or preferred doneness.
- Remove steaks to a cutting board and tent loosely with foil. Let them rest for 5–7 minutes to keep juices from running out when sliced.
- Return the skillet to medium heat. Add the minced garlic to the pan and sauté for about 1 minute, stirring constantly so it doesn’t burn.
- Pour in the heavy cream and add the Worcestershire sauce. Stir to combine and simmer gently for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Slice the rested steaks against the grain. Arrange on plates and spoon the garlic cream sauce over the slices. Finish with a sprinkle of chopped parsley.
Step-by-step instructions
(Alternate heading style to vary presentation)
This section repeats the directions in short, clear actions:
- Dry and season the steaks. Heat skillet.
- Sear steaks 4–5 minutes per side for a good crust.
- Rest the steaks for even juiciness.
- Sauté garlic in the same pan, then add cream and Worcestershire.
- Reduce until saucy, slice steaks, and top with sauce and parsley.
How to plate and pair
Serve this dish with texture and color contrast:
- Classic: mashed potatoes or buttered baby potatoes soak up the sauce.
- Veg-forward: roasted asparagus, green beans, or a simple arugula salad cut the richness.
- Carby swap: toss sliced steak and sauce with cooked gnocchi or egg tagliatelle for a creamy pasta meal; try pairing ideas with Creamy Gnocchi with Spinach and Feta.
- Wine pairing: a medium-bodied red (Malbec, Rioja) complements the beef and cream; for lighter ribeyes, a fuller Pinot Noir also works.
Storage and reheating tips
- Refrigerate: Store leftover steak and sauce together in an airtight container within 2 hours of cooking. Use within 3–4 days.
- Reheat: Gently rewarm in a skillet over low heat. Add a splash of cream or broth if the sauce has thickened too much. Avoid microwaving at high power — it can make the sauce separate and the steak rubbery.
- Freeze: You can freeze the cream sauce separately (in a freezer-safe container) for up to 2 months. Thaw overnight in the fridge and reheat gently. Freezing whole cooked steak plus sauce is possible but may change texture; slice and freeze steak without sauce if texture is a priority.
- Safety: Reheat to at least 165°F (74°C) when serving leftovers. Discard any food left at room temperature longer than 2 hours (1 hour above 90°F).
Pro chef tips
- Get a good crust: Pat steaks dry and make sure the pan is hot and the oil shimmering before searing.
- Don’t crowd the pan: Cook one or two steaks at a time to keep heat high and ensure browning.
- Rest is essential: A 5–10 minute rest after searing keeps the slices juicy.
- Control garlic: Add garlic off high heat or lower the flame; burnt garlic tastes bitter and will ruin the sauce.
- Finish with acid if needed: If the sauce feels too rich, a squeeze of lemon or a splash of white wine can brighten it.
Creative twists
- Mushroom version: Sauté sliced cremini or shiitake with the garlic for an earthy sauce.
- Whiskey or brandy flare: Deglaze the pan with 1–2 tablespoons of whiskey before adding cream for a shallow brûlée-like depth.
- Dairy-free: Use full-fat coconut milk and replace Worcestershire with tamari for a dairy-free, umami-forward version (note: flavor will shift).
- Herb-forward: Stir in chopped thyme or tarragon at the end for a fresher finish.
FAQ
Q: How long should I sear steaks for medium-rare?
A: For a 1-inch steak, sear about 4–5 minutes per side on medium-high for medium-rare. Adjust by 1–2 minutes per side for thicker or thinner cuts. Use an instant-read thermometer: 125–130°F (52–54°C) for medium-rare (carryover heat will raise it slightly while resting).
Q: Can I make the garlic cream sauce ahead?
A: Yes — make the sauce up to 24 hours ahead and keep refrigerated. Gently rewarm and whisk before serving. If it thickens too much, loosen with a little milk, cream, or broth.
Q: My sauce split — how can I fix it?
A: If the cream separates, remove from heat and whisk in a tablespoon of cold water or a small pat of cold butter to emulsify. Reheat gently; high heat can break the sauce.
Q: What’s the best pan to use?
A: A heavy cast-iron skillet is ideal for even heat and a superior crust. Stainless steel also works; avoid nonstick for high-heat searing.
Q: Can I use other cuts of steak?
A: Absolutely. Sirloin is economical; ribeye gives more fat and flavor; skirt or flank need slightly different timing and should be sliced thinly against the grain.
Conclusion
This garlic cream steak is a reliable way to bring bold, restaurant-style flavor to your table without a lot of fuss. For more ideas on rich pan sauces and steak techniques, check out this take on a cast-iron bavette with whiskey garlic cream: Beef – Cast Iron Bavette Steak with Whiskey Garlic Cream Sauce. If you want a closely related classic, here’s another helpful recipe for steaks finished with a garlic cream sauce: Steaks with Garlic Cream Sauce.
Seared Ribeye with Garlic Cream Sauce
Ingredients
For the Steak
- 2 pieces steaks (sirloin or ribeye), about 6–10 oz each
- 2 tablespoons olive oil Can substitute with ghee or butter for extra richness.
- to taste Salt and freshly ground black pepper Season generously.
For the Garlic Cream Sauce
- 4 cloves garlic, minced (about 1–1½ tablespoons)
- 1 cup heavy cream Using light cream may require adjustments to thicken.
- 1 tablespoon Worcestershire sauce
- to taste Fresh parsley, chopped, for garnish
Instructions
Preparation
- Pat steaks dry with paper towels. Season both sides generously with salt and pepper.
- Heat a heavy skillet (cast iron is ideal) over medium-high. Pour in the olive oil and heat until shimmering.
Cooking
- Place steaks in the hot skillet. Sear undisturbed for 4–5 minutes per side for medium-rare, adjusting time for thicker cuts or preferred doneness.
- Remove steaks to a cutting board and tent loosely with foil. Let them rest for 5–7 minutes to keep juices from running out when sliced.
- Return the skillet to medium heat. Add the minced garlic to the pan and sauté for about 1 minute, stirring constantly so it doesn’t burn.
- Pour in the heavy cream and add the Worcestershire sauce. Stir to combine and simmer gently for 2–3 minutes until the sauce thickens slightly and coats the back of a spoon.
- Slice the rested steaks against the grain. Arrange on plates and spoon the garlic cream sauce over the slices. Finish with a sprinkle of chopped parsley.
