I grill a steak to juicy perfection, then drizzle it with a luxuriously creamy garlic sauce. Every bite delivers tender meat elevated by rich, garlicky indulgence.

Why You’ll Love This Recipe

I’m thrilled by how effortlessly this dish transforms a simple grilled steak into restaurant-quality indulgence. The garlic sauce is velvety and flavorful, enhancing the steak’s smoky char without overpowering it. It feels indulgent but is surprisingly simple to make—I love that balance.

Ingredients

(Here’s a tip: Check out the full list of ingredients and measurements in the recipe card below.)

Steak (ribeye, strip, or filet mignon), about 1–1½ in thick
Olive oil
Salt and freshly ground black pepper
Butter (optional, for basting while grilling)

For the Creamy Garlic Sauce:

Butter
Garlic cloves, minced
Heavy cream (or half‑and‑half)
Parmesan cheese, finely grated
Dijon mustard (optional, for a tangy kick)
Fresh parsley, chopped
Salt and pepper to taste

Directions

Prep the steak: I pat the steak dry, then oil and season generously with salt and pepper.
Grilling: I preheat the grill or grill pan to high heat. I grill steaks 4–5 minutes per side for medium-rare, adjusting time for thickness. For extra flavor, I baste with butter during grilling.
Resting: I transfer the steak to a plate, cover loosely with foil, and let it rest for 5–10 minutes while I make the sauce.
Make the sauce: In a small skillet over medium heat, I melt butter, then sauté garlic until fragrant. I pour in heavy cream, whisking to combine, then stir in Parmesan (and Dijon if using). I simmer gently until the sauce thickens slightly—about 2–3 minutes. I season with salt and pepper, then stir in chopped parsley.
Serve: I slice the steak if desired and pour the creamy garlic sauce over the top.

Servings and timing

Servings: 2 (adjust steak size as needed)
Prep time: ~10 minutes
Cook time: 10–12 minutes
Total time: around 25 minutes (including resting and sauce prep)

Variations

I sometimes swap Parmesan for blue cheese or crumbled goat cheese for a richer sauce.
I add a splash of white wine or brandy to the garlic butter for extra depth.
For a lighter sauce, I use half-and-half or even whole milk with a touch of flour to thicken.
I stir in sautéed mushrooms or spinach into the sauce for added texture and flavor.

Storage/reheating

Storage: I keep leftover sauce in a sealed container in the refrigerator for up to 3 days.
Reheating: I reheat gently on the stove over low heat, adding a splash of cream or milk if it thickens too much. I warm steak slices in a 350 °F oven for 5–7 minutes, then spoon sauce over just before serving.

FAQs

What’s the best steak cut for this dish?

I love ribeye or strip steak—they’re tender, flavorful, and juicy. Filet mignon also works beautifully if I want something leaner and tender.

How do I know when the steak is done?

I use an instant-read thermometer—130 °F for medium-rare, 140 °F for medium. I also press: it should feel springy with slight resistance.

Can I make the sauce ahead of time?

Yes—I make the garlic sauce in advance and gently reheat it before serving. Just whisk in a little extra cream to bring back its silky texture.

Is there a dairy-free alternative?

Definitely—I swap butter for olive oil and use coconut cream or a non-dairy cooking cream. I skip Parmesan and season with nutritional yeast for cheesy flavor.

Can I cook the steak on the stovetop instead of grilling?

Absolutely—I sear it in a hot cast-iron skillet with a bit of oil and butter, then finish in a 400 °F oven for a few minutes if needed. The creamy garlic sauce works perfectly either way.

Conclusion

I relish how this Creamy Garlic Sauce over Perfectly Grilled Steak delivers bold, decadent flavor with surprising ease. It feels gourmet but doesn’t require complex steps—and every time I drizzle that sauce over the steak, I’m reminded how simple ingredients can feel extraordinary.