There’s something magical about a perfectly seared steak—that gorgeous caramelized crust, juicy center, and melt-in-your-mouth tenderness. Now, imagine pairing it with a rich, velvety creamy herb sauce that’s infused with garlic, butter, and fresh herbs—this is a dish that screams steakhouse-quality, but made right at home.
The first time I made this for a special date night in, my husband took one bite and put down his fork, just savoring the moment. The buttery, garlicky sauce with hints of rosemary and thyme paired with a perfectly cooked steak was an instant hit. It’s fancy enough for celebrations, yet easy enough for a weeknight meal!
What makes this dish extra special?
- A perfectly seared steak with a crispy, golden crust.
- A luxurious, creamy herb sauce that’s smooth, garlicky, and packed with flavor.
- Only one pan needed! Quick and easy cleanup.
So, if you’re ready to make a steakhouse-level meal at home, let’s get started!
Why You’ll Love This Seared Steak with Creamy Herb Sauce
- Juicy, Tender Steak: Perfectly seared on the outside, melt-in-your-mouth on the inside.
- Rich & Creamy Herb Sauce: Buttery, garlicky, and loaded with fresh herbs.
- Quick & Easy: Ready in under 30 minutes!
- Pairs with Anything: Serve with roasted potatoes, asparagus, or pasta.
- One-Pan Recipe: Minimal cleanup for maximum flavor!
What You Need for Seared Steak with Creamy Herb Sauce
For the Steak:
- 2 ribeye, sirloin, or filet mignon steaks (about 1-inch thick)
- 1 teaspoon salt
- ½ teaspoon black pepper
- ½ teaspoon garlic powder
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 2 cloves garlic, smashed
- 1 sprig fresh rosemary or thyme
For the Creamy Herb Sauce:
- 1 tablespoon butter
- 2 cloves garlic, minced
- ½ cup heavy cream
- ¼ cup chicken or beef broth
- ½ teaspoon Dijon mustard
- ½ teaspoon Italian seasoning
- 1 teaspoon fresh rosemary or thyme, chopped
- ¼ cup Parmesan cheese, grated
- Salt & black pepper, to taste
How to Make Seared Steak with Creamy Herb Sauce
Step 1: Prep & Season the Steak
- Pat the steak dry with a paper towel (this helps with searing!).
- Season both sides with salt, black pepper, and garlic powder.
Step 2: Sear the Steak to Perfection
- Heat a cast-iron skillet or heavy pan over medium-high heat. Add olive oil.
- Once hot, add the steaks and sear for 3-4 minutes per side (don’t move them around too much!).
- Add butter, smashed garlic, and rosemary/thyme sprig to the pan.
- Tilt the pan and baste the steak with the melted butter for 1-2 minutes.
- Remove the steaks from the pan and let them rest for 5 minutes.
- For Medium-Rare: 130°F (54°C)
- For Medium: 135°F (57°C)
- For Medium-Well: 145°F (63°C)
Step 3: Make the Creamy Herb Sauce
- In the same pan, melt butter over medium heat. Add garlic and sauté for 30 seconds until fragrant.
- Pour in broth, Dijon mustard, Italian seasoning, and chopped herbs. Simmer for 2 minutes.
- Stir in heavy cream and let simmer for 3-4 minutes until thickened.
- Add Parmesan cheese, stirring until smooth. Season with salt and pepper to taste.
Step 4: Serve & Enjoy!
- Slice the steak and drizzle with the creamy herb sauce.
- Garnish with extra fresh herbs and Parmesan cheese.
- Serve immediately with your favorite sides!
Tips for the Best Steak
- Pat the steak dry before searing to get that perfect crust.
- Use a cast-iron pan for the best caramelization.
- Don’t overcook! Use a meat thermometer for perfect doneness.
- Rest the steak before slicing—this keeps it juicy.
- Baste with butter and herbs for extra flavor and tenderness.
Substitutions and Variations
- Make it dairy-free: Swap heavy cream for coconut cream and butter for ghee.
- Try different herbs: Basil, oregano, or tarragon work beautifully!
- Add mushrooms! Sauté sliced mushrooms in the sauce for extra depth.
- Use chicken instead! This sauce pairs wonderfully with chicken breasts or thighs.
Make a Healthier Version
- Use half-and-half instead of heavy cream for a lighter sauce.
- Reduce butter and use olive oil for a leaner meal.
- Serve with steamed veggies or a side salad instead of pasta or potatoes.
Closing Thoughts
And there you have it—Seared Steak with Creamy Herb Sauce that’s rich, flavorful, and restaurant-quality! Whether you’re making this for a fancy date night, a special occasion, or just treating yourself, this dish is guaranteed to impress.
Try it out and let me know how it turns out! And if you love steakhouse-style meals, be sure to check out more of our flavor-packed recipes! 🥩🌿🔥
Frequently Asked Questions
1. Can I make the sauce ahead of time?
Yes! Store in an airtight container for up to 3 days and reheat over low heat.
2. What’s the best cut of steak for this recipe?
Ribeye, sirloin, or filet mignon work best for tender, juicy results.
3. Can I grill the steak instead?
Absolutely! Grill over high heat for 3-4 minutes per side, then let rest.
4. How do I reheat leftover steak?
Reheat gently in a skillet over low heat with a little butter to keep it juicy.
5. Can I use milk instead of heavy cream?
Yes, but the sauce will be thinner. Add a cornstarch slurry (1 tsp cornstarch + 2 tsp water) to thicken.
6. What’s the best side dish for this steak?
Try it with roasted garlic mashed potatoes, grilled asparagus, or creamy risotto.
7. Can I make this without Parmesan cheese?
Yes! It will still be creamy and delicious without it.
8. How do I store leftovers?
Keep in an airtight container in the fridge for up to 3 days.
This Seared Steak with Creamy Herb Sauce Recipe is now Pinterest-perfect, indulgent, and totally drool-worthy! Let me know if you need any tweaks. 😊🥩🌿🔥