Steak with Garlic Cream Sauce

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Savor perfectly seared ribeye steaks bathed in a luxurious, savory sauce infused with minced garlic, apple cider, and Parmesan. Starting with a well-seasoned cut, cook each steak to your preferred doneness, then let it rest to retain juices. Using the same pan, deglaze with a blend of apple cider vinegar and juice, picking up rich flavors from the browned bits. Stir in cream, Dijon, and butter until the sauce thickens beautifully, then finish with Parmesan for a velvety finish. Drizzle this sauce over the steak, garnish with parsley, and pair with roasted vegetables or creamy mashed potatoes for an unforgettable meal.

Barbara Chef
Updated on Mon, 19 May 2025 03:57:56 GMT
A plate of meat with gravy and potatoes. Pin it
A plate of meat with gravy and potatoes. | gracefulflavors.com

Steak with Garlic Cream Sauce is an elegant meal when you want to impress without a lot of effort. Tender ribeye steaks get a deep golden sear then are topped with the kind of garlicky cream sauce that feels five-star. The combination of apple cider vinegar and apple juice balances the richness with just a touch of tang and sweetness and Parmesan brings everything together for velvety flavor. Perfect for a date night or celebration when you want something memorable on the table without spending hours in the kitchen.

I made this for an anniversary dinner at home the first time and ever since my partner requests it when we want a real treat that feels fancy with zero stress.

Ingredients

  • Ribeye steaks: Choose thick steaks with lots of marbling for the richest flavor
  • Salt and pepper: Brings out the steak’s natural taste and helps form the crust buy fresh cracked black pepper for best results
  • Olive oil: Helps get that perfect sear choose extra virgin for a flavorful base
  • Garlic: Adds a punchy warmth mince fresh cloves for real depth
  • Apple cider vinegar and apple juice: The combo shapes the sauce with a subtle tangy sweetness use fresh pressed juice if you can
  • Heavy cream: Makes the sauce thick and luxurious look for local cream if possible for best flavor
  • Dijon mustard: Brings a gentle kick and rounds out the richness choose one without wine to keep the flavors balanced
  • Unsalted butter: Helps finish the sauce with creaminess high-quality European style makes a difference
  • Parmesan cheese: Adds umami and extra body to the sauce go for authentic Parmigiano if you find it
  • Fresh parsley: Gives a pop of freshness and color use crisp unwilted bunches for garnish

Step-by-Step Instructions

Season the Steaks:
Generously coat both sides of each ribeye with salt and pepper. Press gently so it adheres. This step is what creates a beautiful savory crust later.
Sear the Steaks:
Heat the olive oil in a heavy skillet over medium-high heat until shimmering but not smoking. Lay the steaks in without crowding and leave them alone for three to four minutes to build that golden brown sear. Flip and cook again on the other side aiming for a medium-rare pink center. Take the steaks out and let them sit tented with foil so juices redistribute.
Sauté the Garlic:
In the still-hot skillet toss in the minced garlic. Stir it around for about one minute just until it smells amazing. Be careful not to brown it which can turn it bitter.
Deglaze the Pan:
Pour the apple cider vinegar plus apple juice into the skillet. It will sizzle and steam as you use a wooden spoon to scrape up all the browned sticky bits. Let this mix bubble for about two minutes to concentrate the flavor.
Make the Cream Sauce:
Add the heavy cream Dijon mustard and butter to the pan. Stir well so everything combines smoothly. Let it simmer three to four minutes letting the sauce thicken but keeping it just below a boil. Take the pan off the heat as soon as it looks glossy and rich.
Finish With Parmesan:
Quickly sprinkle in the grated Parmesan cheese and whisk until it melts fully into the sauce. The heat of the pan helps it get perfectly silky with no lumps.
Serve and Garnish:
Pour the luxurious garlic cream sauce all over the resting steaks. Add a little fresh chopped parsley for a burst of green and brightness. Serve immediately while everything is piping hot.
A piece of meat with gravy on it. Pin it
A piece of meat with gravy on it. | gracefulflavors.com

I love how the apple cider mix brings out something unique in this dish. Every time I serve it the creamy sauce draws compliments and I always think about the time my dad tried it and quietly asked for more to mop up with bread.

Storage Tips

Store leftover steak and sauce separately when possible. Wrap the steak tightly in foil or in an airtight container for up to two days in the refrigerator. The sauce can be kept in a jar and warmed gently on the stove with a splash of cream to loosen. Always reheat steak just until warmed through to keep it juicy.

Ingredient Substitutions

If you do not have ribeye try strip steak or sirloin for a leaner but still flavorful result. Heavy cream can be swapped for half and half if you want a lighter sauce just simmer a bit longer. If you cannot find apple juice use a splash of white grape juice or even a diced apple cooked into the sauce for natural sweetness.

A piece of steak with gravy on it. Pin it
A piece of steak with gravy on it. | gracefulflavors.com

Serving Suggestions

This steak absolutely shines next to roasted asparagus roasted potatoes or creamy mashed potatoes. Try serving with steamed green beans or crisp salad if you want a fresher pairing. A thick slice of crusty bread is magic for mopping up extra sauce.

Cultural Context

Creamy pan sauces for steak have roots in classic French cuisine but this version with apple cider and Dijon brings a nod to American flavors. The apple notes feel very autumnal and comforting like a cozy state dinner in the Northeast.

Frequently Asked Questions

→ What cut of steak works best for this dish?

Ribeye is ideal for its marbling and tenderness, but sirloin or NY strip can also be used for delicious results.

→ Can I use a different cheese instead of Parmesan?

Yes, try Pecorino Romano or Grana Padano for a similar savory depth in the cream sauce.

→ How do I know when the steak is medium-rare?

Sear 3-4 minutes per side until the internal temperature reaches about 130°F (54°C). Let it rest before slicing.

→ Is the sauce very tangy from the apple cider vinegar?

The vinegar provides subtle brightness, balanced by the cream and cheese for a well-rounded flavor.

→ What's the best side to complement this main dish?

Roasted vegetables or creamy mashed potatoes pair beautifully, soaking up the rich sauce.

Steak with Garlic Cream Sauce

Seared ribeye with velvety garlic cream, Parmesan, and a touch of apple cider. Ideal for an elegant meal.

Prep Time
10 Minutes
Cook Time
15 Minutes
Total Time
25 Minutes
By: Barbara

Category: Hearty Mains

Difficulty: Intermediate

Cuisine: International

Yield: 2 Servings (2 ribeye steaks with sauce)

Dietary: Gluten-Free

Ingredients

→ Steak

01 2 ribeye steaks
02 Salt, to taste
03 Freshly ground black pepper, to taste
04 2 tablespoons olive oil

→ Garlic Cream Sauce

05 4 cloves garlic, minced
06 60 ml apple cider vinegar combined with 60 ml apple juice
07 240 ml heavy cream
08 1 tablespoon Dijon mustard (wine-free)
09 2 tablespoons unsalted butter
10 25 grams grated Parmesan cheese (made with microbial rennet)

→ Garnish

11 Fresh parsley, chopped, for garnish

Instructions

Step 01

Pat ribeye steaks dry and season both sides generously with salt and freshly ground black pepper.

Step 02

Heat olive oil in a large skillet over medium-high heat. Sear steaks for 3–4 minutes per side for medium-rare, adjusting timing for desired doneness. Transfer steaks to a plate and allow to rest.

Step 03

In the same skillet, add minced garlic and sauté for 1 minute until aromatic.

Step 04

Add apple cider vinegar and apple juice mixture, deglazing the pan by scraping up any caramelized remnants. Allow to simmer for 2 minutes to reduce.

Step 05

Incorporate heavy cream, Dijon mustard, and butter, allowing the sauce to simmer for 3–4 minutes until thickened.

Step 06

Remove skillet from heat and stir in grated Parmesan cheese until completely melted and sauce is smooth.

Step 07

Slice rested steaks, arrange on serving plates, and generously ladle garlic cream sauce over each. Garnish with freshly chopped parsley and serve immediately.

Notes

  1. The apple cider vinegar and apple juice combination infuses the sauce with a balanced tangy sweetness that complements the richness of the cream and Parmesan.
  2. Allow steaks to rest after searing for ensured juiciness.

Tools You'll Need

  • Large skillet
  • Measuring cups and spoons
  • Chef's knife
  • Cutting board

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • Contains dairy (cream, butter, Parmesan cheese)

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 850
  • Total Fat: 65 g
  • Total Carbohydrate: 8 g
  • Protein: 55 g