Steak with Garlic Herb Cream Sauce

There’s nothing that beats a perfectly seared steak, but when you pair it with a rich garlic herb cream sauce, you’ve got something truly unforgettable. This recipe takes a juicy ribeye—seasoned simply with salt and pepper—and elevates it with a silky sauce made from butter, garlic, rosemary, and a splash of chicken broth and cream. Finished with a hint of lemon and fresh chives, it’s the kind of restaurant-quality dish you can easily make at home. Perfect for a cozy dinner or an impressive weekend treat!

Components

• Ribeye steaks
• Salt
• Pepper
• Beef tallow
• Rosemary sprig
• Butter
• Garlic
• Chicken broth
• Heavy cream
• Fresh Chives
• Lemon juice

Serving Suggestions

Steak with garlic cream sauce is a rich, flavorful dish that pairs beautifully with a variety of sides- my go to being my crispy roast potatoes. For a classic approach, serve it alongside buttery mashed potatoes or roasted baby potatoes to soak up the creamy sauce. Steamed or sautéed green vegetables like asparagus, green beans, or broccoli add a fresh, crisp contrast to the richness of the steak. If you’re looking for something heartier, a side of creamy mushroom risotto or garlic butter pasta complements the dish perfectly. Don’t forget a slice of crusty bread to mop up any extra sauce—it’s too good to leave behind!

Recipe Variations

There are plenty of ways to put a personal spin on steak with garlic cream sauce. For a touch of heat, add a pinch of red pepper flakes or a dash of cayenne to the sauce. You can also stir in some grated Parmesan or blue cheese for extra richness and depth. Try using different herbs like thyme, rosemary, or tarragon to change the flavor profile. If you want to lighten things up, swap heavy cream for half-and-half. For a mushroom lover’s version, sauté sliced mushrooms and fold them into the sauce before serving over the steak.

Storage & Reheating Tips

If you have leftovers, steak with garlic cream sauce stores well in the fridge for up to 3 days. Place the steak and sauce in an airtight container to keep it fresh. For reheating, it’s best to warm the steak gently in a skillet over low heat, adding a splash of cream or milk to loosen the sauce if it has thickened. Avoid using high heat, as it can make the steak tough and cause the sauce to separate. If you’re short on time, you can microwave it in short intervals, stirring the sauce between bursts to keep it smooth.

Steak with Garlic Herb Cream Sauce

This steak with garlic cream sauce is a luxurious yet simple dish featuring perfectly seared steak smothered in a herby garlicky cream sauce. It’s an elegant meal that's easy enough for weeknights but impressive enough for special occasions. Serve it with your favorite sides for a truly satisfying dinner.

Recipe Keys: B Beef

Print Recipe

Prep Time 30 mins Cook Time 8 mins Total Time 38 mins

Ingredients

Steak

• 2 ribeye steaks
• salt & black Pepper
• 2-3 tbsp beef tallow
• 1 rosemary sprig

Cream sauce

• 1 tbsp butter
• 2 garlic cloves
• ¹⁄₂ cup chicken broth (1/2 chicken bouillon cube + 1/2 cup hot water)
• ¹⁄₂ cup heavy cream
• 1 rosemary sprig
• ¹⁄₄ tsp black pepper
• 3 tbsp fresh chives
• ¹⁄₄ of a lemons juice
• 2 tbsp butter

Instructions

1. Pat the steak dry using paper towels, then season one side (top) generously with salt and black pepper. Let the steak rest at room temperature for about 15-20 minutes. 

2. While the steak comes to room temperature, prep the ingredients for the garlic cream sauce. Mince the garlic and chives, and measure out the remaining ingredients, including butter, chicken broth, heavy cream, rosemary sprig, black pepper, and lemon juice.

3. Place a heavy-bottomed pan over medium-high heat for about five minutes. Then add in beef tallow and allow it to heat up for 30-60 seconds.

4. If the steak has released any moisture on top, pat dry with paper towel. If the steak has a fat cap, sear that first for about 30 to 60 seconds to render some of the fat.

5. Lay the seasoned side of the steak flat in the pan and sear for about 1 minute and 30 seconds per side for a 1-inch thick steak to reach a medium-rare cook. Season the other side of the steak with salt & pepper as soon as you lay the first side flat.  

   Lay a heavy plate or a burger press on the steak while it sears to keep full contact with the pan for a better crust.

6. In the final minute of cooking, toss a sprig of rosemary into the pan to infuse the steak with a subtle herbal aroma. Once cooked to your liking, transfer the steak to a tray or plate along with the rosemary placed on top. discard any excess fat/oil in the pan or set aside for later use. Allow the steak to rest at room temperature or place in the oven set to keep warm. 

7. If needed, gently wipe away any large burnt bits with a paper towel, but leave as much of the golden brown bits in the pan.

8. Allow the pan 1 minute to cool slightly then on a medium heat, add in butter and once melted stir in the minced garlic. Sauté gently for 30 to 60 seconds.

9. Pour in the chicken broth and heavy cream, season with black pepper, and add a small rosemary sprig. Let the sauce simmer gently for 2-4 minutes until it thickens slightly.

10. Stir in lemon juice, minced chives, and two tablespoons of cold butter and any steak juices from the resting steak. Whisk continuously as the butter melts and emulsifies into the sauce. Leave the sauce on a medium/medium low heat for about 1 minute.

11. Once rested, slice the steak and pour the warm cream sauce on top. Garnish with more fresh chives.