The Story Behind This Steak (And Why It’s My Favorite)
Okay, so let’s just say this isn’t your fancy restaurant steak. It’s the one I make when I’m craving something hearty, or when my mate Tom comes round and demands “proper food.” I first tried this creamy garlic sauce after a rather disastrous attempt at a date night years ago — my smoke alarm serenaded us more than any playlist could. Thankfully, the sauce saved the meal (and probably the relationship). Honestly, it’s become my kitchen’s secret weapon for turning any old steak into something you’d write home about — or at least text your mum about.
Why I Keep Coming Back to This Recipe
I make this when I want to impress without faffing about for hours. My family goes absolutely bananas for this (I suspect it’s the sauce — my brother would probably drink it if I let him). If I’m feeling lazy or I’ve completely forgotten to defrost the steak — which is more often than I’d like to admit — I just use whatever cut I’ve got. The creamy garlic sauce covers a multitude of sins, really. Only annoying bit? If you overcook the garlic, you get that burnt smell lingering in the kitchen. I’ve done it more times than I care to admit... but I digress!
Here’s What You’ll Need (With Some Cheeky Swaps)
- 2 steaks (sirloin, ribeye, or whatever’s on offer — I’ve used rump in a pinch and my dad didn’t notice)
- Salt and black pepper (I’m not precious about the brand, but that flaky sea salt does look nice on top)
- 1 tablespoon olive oil (I sometimes use butter if I’m feeling decadent; my gran swore by Lurpak, but any old butter will do)
- 3-4 cloves garlic, minced (or a big spoon of that lazy garlic from a jar, if your hands can’t be bothered)
- 200ml double cream (single cream works, but the sauce is runnier — I’ve even used crème fraîche when that’s all I had)
- Fresh parsley, chopped — or dried, if the fresh stuff in the fridge has gone soggy
- Optional: splash of white wine (when there’s some left after cooking, which is rare!)
- Optional: pinch of chilli flakes for a kick
How I Actually Cook This (Warts and All)
- Let the steaks sit at room temp for a bit. (Honestly, sometimes I forget and just chuck ‘em in the pan cold; it’s fine, but not ideal.)
- Pat the steaks dry, season generously with salt and pepper. Don’t be shy — this isn’t the time for restraint.
- Heat a heavy frying pan (cast iron is brill if you’ve got one; if not, just something that gets hot fast). Add olive oil (or butter) to the pan, and when it’s shimmering, in go the steaks.
- Sear for 2-3 minutes per side for medium rare, or longer if you like it more done. I tend to poke it with my finger — when it feels a bit like the base of your thumb, that’s medium rare (sort of; I’m not a scientist). This is usually when I sneak a taste of the sauce-to-be.
- Remove steaks and let them rest somewhere warm (on a plate covered with foil works fine — or, if you’re me, just chuck a tea towel over them and hope for the best).
- Lower the heat, chuck in the garlic. Don’t let it burn! Actually, I find it works better if you add a touch more butter here if the pan’s dry.
- Pour in the cream, stirring up any tasty brown bits from the pan. Add that splash of wine now if you’re feeling fancy. Let it bubble gently for a few minutes — it’ll thicken up a bit.
- Toss in parsley and chilli flakes if you like. Taste and season. Don’t worry if it looks a bit weird at this stage — it always does in my pan, but it sorts itself out.
- Pour the lot over the rested steak, or serve it on the side if you’re one of those people who likes to control the sauce distribution (no judgment).
Things I’ve Learned (Sometimes the Hard Way)
- If the sauce splits, just whisk in a splash of hot water or more cream. No one will know.
- Actually, the resting time for steak really does matter — tried skipping it once, and the plate was swimming in juice. Not ideal.
- The sauce is good on roasted potatoes too. Or, honestly, chips out of the freezer. We’re among friends here.
Tried & Tested Variations (Plus a Dud)
- Swap steak for chicken breast — works a treat, though it’s not quite as indulgent.
- Add mushrooms to the sauce (slice and sauté before the garlic). Sort of like a fake stroganoff.
- One time, I added blue cheese. It was... interesting. Wouldn’t do that again, but maybe you’re braver than me?
What If I Don’t Have a Cast Iron Pan?
Honestly, I love my cast iron but I’ve used a bog-standard nonstick frypan and even a grill pan once when the others were in the wash. If all else fails, I reckon you could even do the steaks under the broiler/grill — just keep an eye on them.
How to Store This (But It Never Lasts Long!)
If you somehow have leftovers, pop them in an airtight container in the fridge. The sauce might thicken up a bit overnight, but it’s still delicious (I actually think it tastes better the next day, though honestly in my house it never lasts more than a day!). You can reheat gently in the microwave or in a pan, but go easy — you don’t want to zap the steak into rubber.
My Favourite Ways to Serve This Up
I love this steak with creamy garlic sauce just with some buttery mashed potatoes and a big pile of green beans (usually the ones form the freezer, ‘cause who has time to trim beans?). Sometimes, if I’m feeling proper flash, I’ll throw together a salad with rocket and a squeeze of lemon. My sister claims it’s best with crusty bread for mopping up sauce, and honestly she’s not wrong.
Lessons Learned (So You Don’t Repeat My Mistakes)
- Once I tried rushing the resting time — steak was tough, sauce ran everywhere. Never again.
- Don’t walk away after adding the garlic. I burnt it while checking Instagram... house smelled like a bonfire.
- If you forget to season the steak before cooking, just season after — but it’s definitely better before.
Questions Folks Actually Ask Me
- Can I use milk instead of cream?
Well, you can, but the sauce won’t be thick and dreamy. Maybe try evaporated milk if you’re desperate? - What steak cut works best?
Ribeye is my fave — so juicy — but honestly, any decent steak works. Even minute steak if you’re skint. - How do I know if my steak’s done?
I use the old finger test, or just cut in and have a peek. No shame in checking! Or use a meat thermometer if you’re feeling posh (here’s a handy guide I like). - What sides go best?
Honestly, whatever you fancy. Mash, chips, salad, or even coleslaw. Oh, and here’s a killer mashed potato recipe I use sometimes. - Can I freeze the sauce?
Not really — cream sauces tend to split when defrosted. Best eaten fresh (which, let’s be real, isn’t a huge problem).
Bit of a tangent, but if you want more steak sauce inspiration, I always get lost reading Bon Appétit’s steak guides when I can’t sleep. Worth a browse if you’re a sauce nerd like me.
Ingredients
- 4 beef steaks (ribeye or sirloin, about 8 oz each)
- 2 tablespoons olive oil
- Salt and black pepper to taste
- 3 tablespoons unsalted butter
- 5 garlic cloves, minced
- 1 cup heavy cream
- ½ cup beef broth
- 2 tablespoons chopped fresh parsley
Instructions
-
1Pat the steaks dry with paper towels and season both sides generously with salt and black pepper.
-
2Heat olive oil in a large skillet over medium-high heat. Add the steaks and sear for 3-4 minutes per side, or until desired doneness. Remove steaks from the skillet and set aside to rest.
-
3In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sauté for 1 minute until fragrant.
-
4Pour in beef broth and heavy cream, stirring to combine. Simmer for 3-4 minutes until the sauce thickens slightly.
-
5Return the steaks to the skillet and spoon the creamy garlic sauce over them. Cook for an additional 1-2 minutes to heat through.
-
6Garnish with chopped fresh parsley and serve immediately.
Approximate Information for One Serving
Nutrition Disclaimers
Number of total servings shown is approximate. Actual number of servings will depend on your preferred portion sizes.
Nutritional values shown are general guidelines and reflect information for 1 serving using the ingredients listed, not including any optional ingredients. Actual macros may vary slightly depending on specific brands and types of ingredients used.
To determine the weight of one serving, prepare the recipe as instructed. Weigh the finished recipe, then divide the weight of the finished recipe (not including the weight of the container the food is in) by the desired number of servings. Result will be the weight of one serving.
Did you make this recipe?
Please consider Pinning it!!