Creamy, garlicky, and utterly satisfying — this Creamy Garlic Sauce Over Perfectly Grilled Steak is the kind of dish that feels both indulgent and comforting. Picture a juicy ribeye seared to a perfect crust, then draped in a silky garlic-parmesan cream sauce that clings to every bite. It’s quick enough for a weeknight celebration and impressive enough for guests. Fun fact: garlic sauce variations have been used for centuries to elevate simple grilled meats, and a little cream and cheese turns it into immediate comfort food.
What makes this recipe special is how simple ingredients come together to create restaurant-worthy flavor without complicated techniques. It’s fast to prepare, family-friendly, and pairs beautifully with mashed potatoes or roasted veggies. If you enjoy recipes like our herb-butter grilled chicken, you’ll love how this steak recipe brings boldness and richness in fewer steps. Ready your skillet and your appetite — this one’s a keeper.
What is Creamy Garlic Sauce Over Perfectly Grilled Steak?
What’s in a name? Creamy Garlic Sauce Over Perfectly Grilled Steak literally tells you what you’re getting: a perfectly cooked steak topped with a lush, garlicky cream sauce. Who named it? Maybe a hungry cook who believed “the way to a man’s heart is through his stomach.” Or perhaps the sauce shouted louder than the steak and demanded top billing. Either way, it’s a winning combination that begs the question: why haven’t you tried this yet? Give it a go — your dinner routine will thank you.
Why You’ll Love This
You’ll fall in love with this dish for three big reasons. First, the main highlight: a tender ribeye with a silky garlic-parmesan sauce that adds richness without overpowering the beef. The sauce is creamy, aromatic, and clings deliciously to every slice. Second, cost-saving benefits: making this at home costs far less than restaurant steaks while delivering superior flavor and portion control. Third, the flavorful ingredients and toppings — fresh thyme and parsley, real Parmesan, and lots of garlic — lift the dish and make it feel luxurious.
Compared to a heavier mushroom cream sauce, this garlic-forward version is brighter and faster, perfect when you want big flavor with minimal fuss. Ready to try it? Put on some music and let the skillet do the work.
How to Make
Quick Overview
This recipe is easy, satisfying, and fast. You’ll sear steak for a caramelized crust, then use the same skillet to build a creamy garlic sauce that takes only minutes to thicken. The contrast between the crispy exterior of the steak and the velvety sauce is the standout element.
Prep time: 10 minutes
Cook time: 12–15 minutes
Total time: about 25 minutes
Simplicity of preparation: minimal ingredients, one skillet, straightforward technique.
Taste and texture: juicy steak, rich creaminess, bright herb notes.
Standout element: garlic-parmesan cream sauce that clings to the meat.
Ingredients
- 2 ribeye steaks — about 8–10 ounces each, room temperature
- Salt and pepper — to taste, use coarse salt and freshly cracked black pepper
- 2 tablespoons olive oil — for searing, divided if needed
- 1/2 cup heavy cream — room temperature
- 1 tablespoon unsalted butter — room temperature
- 3 cloves garlic — minced finely
- 1/4 cup grated Parmesan cheese — freshly grated for best melt and flavor
- 1 teaspoon fresh thyme leaves — chopped or whole leaves
- Fresh parsley — chopped, for garnish
Directions
- Season the steaks generously on both sides with salt and pepper. Let them sit at room temperature while you heat the pan, about 5–10 minutes.
- Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer but not smoke.
- Add the steaks to the hot skillet. Cook undisturbed for about 4–5 minutes per side for medium-rare depending on thickness. Adjust time if you prefer rare or medium.
- Use tongs to sear the edges briefly if your steaks are thick, about 30–60 seconds per edge to render fat.
- Remove the steaks to a cutting board or plate and tent loosely with foil. Let them rest for at least 5 minutes so juices redistribute.
- Reduce heat to medium. In the same skillet, add the butter and let it melt, scraping up any browned bits for flavor.
- Add the minced garlic to the butter and cook about 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer, stirring to combine with the pan juices.
- Stir in the grated Parmesan and fresh thyme. Continue to simmer and stir until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Return the steaks to the skillet, spooning the garlic cream sauce over them. Let them warm and soak up sauce for about 1–2 minutes.
- Garnish with chopped fresh parsley. Slice the steak against the grain and serve immediately with your favorite sides, such as mashed potatoes or roasted vegetables.
What to Serve With
- Creamy mashed potatoes or garlic mashed cauliflower for a comforting plate.
- Roasted or steamed vegetables: asparagus, green beans, or Brussels sprouts add a bright contrast.
- A simple arugula salad with lemon vinaigrette cuts through the richness.
- Crusty bread to soak up extra sauce.
- For drinks, a bold red wine like Cabernet Sauvignon or a full-bodied Malbec pairs beautifully; for non-alcoholic options, try iced tea with lemon.
Top Tips for Perfecting
- Bring steaks to room temperature before cooking to promote even doneness.
- Pat steaks dry with paper towels before seasoning to achieve a deep, brown crust.
- Use a heavy skillet (cast iron is ideal) to maintain steady heat for searing.
- Don’t overcook garlic — cook just until fragrant to avoid bitterness.
- If the sauce gets too thick, thin with a splash of beef stock or milk until desired consistency.
- Substitute: if you don’t have Parmesan, Pecorino Romano works, but reduce salt slightly.
- Resting the steak is essential — don’t skip it or juices will spill out when sliced.
- Avoid overcrowding the pan when searing; cook in batches if needed.
Storing and Reheating Tips
Refrigeration: Store leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. Keep steak and sauce together to maintain moisture.
Freezing: You can freeze the sauce separately in a freezer-safe container for up to 2 months. Freezing whole cooked steak is possible but may affect texture; wrap tightly and freeze for up to 2 months.
Reheating: Gently reheat in a skillet over low heat. Add a splash of cream or broth to loosen the sauce and cover briefly to steam the steak through without overcooking. Avoid microwaving if possible, as it can toughen the meat.
FAQs
Can I use a different cut of steak?
Yes. New York strip, sirloin, or filet mignon all work. Adjust cooking times based on thickness and desired doneness.
What if I don’t have heavy cream?
You can use half-and-half thickened with a teaspoon of cornstarch, or whole milk with a small pat of butter, but the sauce will be less rich.
How do I know when the steak is done?
Use an instant-read thermometer: 125°F for rare, 135°F for medium-rare, 145°F for medium. Remember the steak will rise a few degrees while resting.
Can I make the sauce ahead of time?
Yes, you can prepare the sauce up to a day ahead and gently reheat it before serving. Add a splash of cream or stock when reheating if it thickens too much.
Is this recipe spicy?
No — the flavors are savory and garlicky rather than spicy. Add a pinch of red pepper flakes if you want a little heat.
Can I grill the steaks instead of using a skillet?
Absolutely. Grill over medium-high heat for similar times and finish with the sauce prepared in a skillet.
Conclusion
This Creamy Garlic Sauce Over Perfectly Grilled Steak is a fast, flavorful way to elevate dinner without fuss. It combines a perfectly seared ribeye with a silky garlic-parmesan sauce that feels luxurious yet is simple to prepare — ideal for weeknights, date nights, or family dinners. If you want to explore variations or dive deeper into the technique, check out this detailed guide to Creamy Garlic Sauce Over Perfectly Grilled Steak and a classic Creamy Garlic Sauce Recipe for inspiration. Give it a try, share it with loved ones, and enjoy every saucy bite.
Creamy Garlic Sauce Over Perfectly Grilled Steak
Equipment
- Skillet
- Tongs
- Cutting Board
Ingredients
Steak
- 2 pieces ribeye steaks about 8–10 ounces each, room temperature
Seasoning
- Salt and pepper to taste, use coarse salt and freshly cracked black pepper
Cooking Oil
- 2 tablespoons olive oil for searing, divided if needed
Cream Sauce
- 1/2 cup heavy cream room temperature
- 1 tablespoon unsalted butter room temperature
- 3 cloves garlic minced finely
- 1/4 cup grated Parmesan cheese freshly grated for best melt and flavor
- 1 teaspoon fresh thyme leaves chopped or whole leaves
- fresh parsley chopped, for garnish
Instructions
- Season the steaks generously on both sides with salt and pepper. Let them sit at room temperature while you heat the pan, about 5–10 minutes.
- Heat a large skillet over medium-high heat. Add the olive oil and let it shimmer but not smoke.
- Add the steaks to the hot skillet. Cook undisturbed for about 4–5 minutes per side for medium-rare depending on thickness. Adjust time if you prefer rare or medium.
- Use tongs to sear the edges briefly if your steaks are thick, about 30–60 seconds per edge to render fat.
- Remove the steaks to a cutting board or plate and tent loosely with foil. Let them rest for at least 5 minutes so juices redistribute.
- Reduce heat to medium. In the same skillet, add the butter and let it melt, scraping up any browned bits for flavor.
- Add the minced garlic to the butter and cook about 1 minute, stirring constantly, until fragrant but not browned.
- Pour in the heavy cream and bring to a gentle simmer, stirring to combine with the pan juices.
- Stir in the grated Parmesan and fresh thyme. Continue to simmer and stir until the sauce thickens slightly, about 3–4 minutes. Taste and adjust seasoning with salt and pepper if needed.
- Return the steaks to the skillet, spooning the garlic cream sauce over them. Let them warm and soak up sauce for about 1–2 minutes.
- Garnish with chopped fresh parsley. Slice the steak against the grain and serve immediately with your favorite sides, such as mashed potatoes or roasted vegetables.