Steak With Garlic Cream Sauce

by Sophia

There’s something undeniably satisfying about cooking a steak that’s perfectly seared on the outside, tender and juicy on the inside, and topped with a sauce that just takes everything over the top. That’s exactly what you’re getting with this Steak with Garlic Cream Sauce—a rich, elegant meal that feels like it came straight out of a fancy steakhouse, but it’s easy enough to make at home any night of the week.

Whether you’re cooking for a cozy date night, entertaining dinner guests, or just treating yourself after a long day, this dish hits all the right notes. The creamy garlic sauce, with a tangy kick from apple cider vinegar and a savory punch of Parmesan, balances beautifully with the bold flavor of the ribeye. It’s the kind of sauce you’ll want to pour over everything—steak, potatoes, even roasted veggies.

I first made this recipe on a whim when I had a couple of ribeyes in the fridge and a craving for something comforting but just a little fancy. I didn’t want anything too complicated, but I also didn’t want to skimp on flavor. The garlic cream sauce came together with pantry staples, and it turned out to be the star of the plate. My husband literally wiped his plate clean with a piece of bread—so you know it’s a winner.

Let’s get into the details so you can bring this to your own dinner table tonight.

Ingredients You’ll Need

For the Steak

2 ribeye steaks
Salt, to taste

Freshly ground black pepper, to taste
2 tablespoons olive oil

For the Garlic Cream Sauce

4 cloves garlic, minced

60 ml apple cider vinegar combined with 60 ml apple juice
240 ml heavy cream
1 tablespoon Dijon mustard (wine-free)

2 tablespoons unsalted butter
25 g grated Parmesan cheese (made with microbial rennet)

For Garnish

Fresh parsley, chopped

STEP 1: Prep and Season the Steaks

Start by patting your ribeye steaks dry with paper towels. This step is key because it helps achieve that golden-brown crust when searing. Once dry, season both sides generously with salt and freshly ground black pepper. Don’t be shy—steak can handle a good amount of seasoning, and this is where the flavor starts.

Let the steaks sit at room temperature for about 15–20 minutes while you heat your skillet. This helps them cook more evenly.

STEP 2: Sear the Steaks

Heat the olive oil in a large skillet over medium-high heat. When the oil is shimmering but not smoking, add the steaks to the pan. You should hear that satisfying sizzle immediately—if you don’t, your pan might not be hot enough.

Sear the steaks for about three to four minutes per side for medium-rare. If you prefer your steak a little more done, just add a minute or two to each side. Once they’re cooked to your liking, transfer the steaks to a plate and tent them loosely with foil. Let them rest while you make the sauce—this gives the juices time to redistribute so they don’t run out when you slice into them.

STEP 3: Start the Garlic Cream Sauce

In the same skillet (don’t wash it—those brown bits on the bottom are packed with flavor!), add your minced garlic. Sauté it for about one minute, just until it’s fragrant. Be careful not to let it brown too much; garlic can turn bitter if overcooked.

Next, pour in the apple cider vinegar and apple juice mixture to deglaze the pan. Use a wooden spoon to scrape up all those caramelized bits from the bottom. Let the liquid simmer for about two minutes. This not only reduces the vinegar’s acidity but also concentrates the flavor—creating the perfect base for your sauce.

Now that your steaks are resting and your pan is filled with that aromatic garlic and apple cider vinegar base, it’s time to finish what we started. This sauce is what elevates the dish from a regular steak dinner to something special—creamy, tangy, savory, and absolutely spoon-worthy.

I love that this sauce comes together quickly, but still delivers deep, developed flavors. The touch of Dijon mustard gives it complexity, and the Parmesan brings everything together with that cheesy richness we all love. It’s the kind of sauce you’ll want to drizzle over just about everything—even roasted potatoes, grilled chicken, or steamed vegetables.

Let’s jump back in and finish this delicious garlic cream sauce, slice that perfectly rested steak, and talk through a few tips to make this dish foolproof.

STEP 4: Add Cream, Mustard, and Butter

With your garlic and vinegar mixture gently simmering in the skillet, it’s time to enrich things. Pour in the heavy cream, add the Dijon mustard, and drop in the unsalted butter. Stir everything together, and let it come to a gentle simmer over medium-low heat.

Let this simmer for three to four minutes, stirring occasionally. You’ll notice the sauce starting to thicken—it should coat the back of a spoon when it’s ready. This step is where the sauce gets its creamy texture and rich body.

STEP 5: Stir in Parmesan and Finish the Sauce

Remove the skillet from the heat and whisk in your grated Parmesan cheese. Stir until it’s completely melted and the sauce is smooth and glossy. If your sauce feels too thick, you can thin it slightly with a splash of extra cream or apple juice. If it’s too thin, just return it to low heat for another minute or two and let it reduce a bit more.

At this point, give the sauce a quick taste. Adjust with a bit of salt or more Parmesan if needed. The balance should be creamy with a touch of tang and just enough garlic to make it feel indulgent without being overpowering.

STEP 6: Slice and Plate the Steaks

Your steaks have been resting, and now it’s time to slice. Always slice against the grain—this breaks up the muscle fibers and makes each bite more tender.

Arrange the sliced steak on warm plates or a platter. This keeps everything hot and helps the sauce spread nicely when you ladle it over the top.

STEP 7: Spoon on the Sauce and Garnish

Now for the best part—ladle that warm, creamy garlic sauce generously over the sliced steak. Don’t be shy; the sauce is what ties everything together and adds that “wow” factor.

Finish with a sprinkle of freshly chopped parsley for a pop of color and a little freshness to cut through the richness. If you’ve made a side dish like mashed potatoes or roasted vegetables, go ahead and spoon a little sauce over those too. You’ll be glad you did.

Tips & Variations

Use a meat thermometer: If you’re not confident eyeballing steak doneness, a thermometer takes the guesswork out. Aim for 130°F (54°C) for medium-rare, 140°F (60°C) for medium.

Try a different cut: Ribeye is ideal for its marbling and tenderness, but this sauce pairs beautifully with strip steak, filet mignon, or even a well-cooked pork chop.

Make ahead tip: You can prepare the sauce ahead of time through the deglazing step. Let it cool, then store it in the fridge. When you’re ready to serve, just reheat gently and whisk in the cream, mustard, butter, and Parmesan.

Add a pat of compound butter: Want to really impress? Mix softened butter with chopped fresh herbs and garlic, and place a small pat on each steak just before serving. It melts into the sauce and adds even more flavor.

Toss leftover sauce with pasta: If you have any extra sauce (which is rare in my house!), don’t toss it. It’s amazing on pasta—especially with grilled chicken or veggies.

By now, you’ve got a perfectly seared ribeye, a garlic cream sauce that’s rich and silky, and plates that are ready to impress. But before we wrap up, let’s take a moment to answer some of the most common questions that come up when making this dish. Whether you’re wondering about swaps, make-ahead options, or how to reheat leftovers, I’ve got you covered.

Frequently Asked Questions

1. Can I use a different cut of steak?
Absolutely. Ribeye is delicious thanks to its marbling, but you can also use strip steak, filet mignon, or sirloin. Just be sure to adjust the cooking time based on thickness and preferred doneness.

2. What can I substitute for apple cider vinegar?
You can use white wine vinegar or even lemon juice in a pinch. Just note that lemon will add more citrus brightness, while wine vinegar has a milder tang.

3. Is there a dairy-free option for the cream sauce?
Yes. You can substitute full-fat coconut milk or a rich plant-based cream alternative, though it will slightly change the flavor. Look for unsweetened varieties to keep the sauce savory.

4. Can I make the sauce ahead of time?
You can prepare the sauce through the vinegar/apple juice reduction step, then cool and refrigerate. Just before serving, reheat gently and whisk in the cream, butter, mustard, and Parmesan.

5. What should I serve with this steak?
Mashed potatoes, roasted vegetables, or even a simple side salad work great. The garlic cream sauce pairs especially well with starchy sides that can soak it up.

6. How do I store and reheat leftovers?
Store leftover steak and sauce separately in airtight containers in the fridge for up to 3 days. Reheat the steak gently in a skillet over low heat. For the sauce, warm it on the stove with a splash of cream to help it regain its smooth texture.

7. Can I use pre-grated Parmesan?
You can, but freshly grated Parmesan melts better and creates a smoother sauce. If using pre-grated, make sure it’s the kind without added starch or anti-caking agents.

Final Thoughts: A Steakhouse-Worthy Dinner Right at Home

This Steak with Garlic Cream Sauce is one of those recipes that makes you feel like a kitchen rockstar without having to spend hours over the stove. The ingredients are simple, the steps are straightforward, and the end result is nothing short of impressive.

The beauty of this recipe is that it’s adaptable. You can dress it up for a dinner party or keep it simple for a cozy weeknight. Once you’ve tried it, you’ll see just how versatile and rewarding it is to make a homemade steak sauce that goes far beyond the basics.