Name: Steak with Haunted Garlic Cream Sauce
Prep time: 10 min
Cook time: 20 min
Total time: 30 min
Cuisine: American
Ingredients: 2–4 ribeye, sirloin, or filet mignon steaks; Salt and freshly ground black pepper; 2 tbsp olive oil or butter (for searing); 4 garlic cloves, minced; 1/2 cup beef broth or vegetable broth; 1 tbsp Worcestershire sauce; 2 tbsp apple juice or apple cider vinegar; 1/2 cup heavy cream; 1 tsp Dijon mustard (optional); Fresh thyme or rosemary (optional, for garnish)

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Steak with Haunted Garlic Cream Sauce is a bold and luxurious dish that brings together juicy, pan-seared steak with a deeply flavorful, creamy garlic sauce. This is the kind of recipe I turn to when I want something that feels restaurant-worthy but is surprisingly easy to make at home. Rich, smooth, and loaded with savory depth, it’s a dish that satisfies every single time.

Why You’ll Love This Recipe

I love how this recipe transforms a simple steak into something extraordinary with just a handful of ingredients. The garlic cream sauce is velvety and rich without being too heavy, and it clings perfectly to every bite of the steak. It’s quick enough for a weeknight dinner but elegant enough to serve on a special occasion. I never get tired of how comforting and indulgent it feels.

Ingredients

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

Ribeye, sirloin, or filet mignon steaks
Salt and freshly ground black pepper
Olive oil or butter (for searing)
Garlic cloves, minced
Beef broth or vegetable broth
Worcestershire sauce
Apple juice or apple cider vinegar
Heavy cream
Dijon mustard (optional)
Fresh thyme or rosemary (optional, for garnish)

Directions

I let the steaks sit at room temperature for about 30 minutes before cooking. This helps them cook more evenly.
I season both sides of the steak with salt and freshly ground black pepper.
I heat a skillet or cast iron pan over medium-high heat and add a bit of olive oil or butter.
I sear the steaks for 3–5 minutes per side, depending on their thickness and how I like them done. Then I remove the steaks from the pan and let them rest under a piece of foil.
In the same pan, I reduce the heat and sauté the minced garlic for about 1 minute, just until it’s fragrant.
I pour in the beef broth, add Worcestershire sauce and a splash of apple juice or vinegar, and let the mixture simmer for a couple of minutes so the flavors concentrate.
I stir in the heavy cream and Dijon mustard, then let the sauce simmer gently until it thickens—usually about 3 to 4 minutes.
I taste the sauce and adjust seasoning if needed, then serve it poured over the steaks or with the steaks returned to the pan to coat in the sauce.
I finish with a sprinkle of fresh thyme or rosemary if I have it.

Servings and timing

This recipe serves 2 to 4 people. It takes about 10 minutes to prep and another 20 minutes to cook. I always let the steak rest for about 5 minutes before slicing or serving to keep it juicy.

Variations

Sometimes I add sautéed mushrooms to the sauce for a deeper, earthy flavor. If I want a little spice, I toss in a pinch of red pepper flakes while the garlic is cooking. For a slightly lighter version, I reduce the amount of cream and add a bit more broth. I’ve also used the same sauce with grilled chicken and roasted vegetables when I want to change things up.

storage/reheating

I store any leftovers in the fridge in an airtight container for up to 3 days. To reheat, I warm the steak in a skillet over low heat or in a 300°F oven, covered with foil. I reheat the sauce separately over low heat and stir it gently, sometimes adding a splash of broth or cream if it has thickened too much.

FAQs

Can I use a different cut of steak?

Yes, I’ve made this with ribeye, sirloin, and filet mignon—all work great. I just adjust the cooking time based on thickness.

Is this sauce good with other proteins?

Absolutely. I often use it with grilled chicken or even spooned over roasted vegetables like cauliflower or mushrooms.

How do I know when my steak is done?

I use a meat thermometer—130°F for medium-rare, 140°F for medium. I always let it rest for a few minutes before slicing.

Can I make this sauce ahead of time?

Yes, I’ve made the sauce a few hours in advance and gently reheated it before serving. I just stir it well and add a splash of broth if needed.

What sides go well with this dish?

I love serving it with mashed potatoes, roasted asparagus, or a side of garlicky green beans. The sauce pairs well with just about anything.

Conclusion

Steak with Haunted Garlic Cream Sauce is the perfect way to turn an everyday meal into something unforgettable. The creamy, garlicky sauce adds richness without overpowering the steak, and the entire dish comes together in under 30 minutes. It’s a recipe I rely on when I want something hearty, comforting, and a little bit fancy—all without any fuss.