Few dishes embody indulgence and satisfaction as much as a perfectly seared steak. For those who follow a carnivore lifestyle, simplicity, nutrient density, and bold flavors are the keys to enjoying meals without compromise. This steak with garlic cream sauce recipe celebrates all three. It combines a juicy, pan-seared steak with a rich, velvety sauce made from heavy cream, butter, and roasted garlic. The result is an elegant yet easy-to-prepare dish that feels restaurant-worthy but is entirely carnivore-friendly.
Whether you’re cooking for yourself after a long day or preparing a special dinner for guests, this recipe is a showstopper. The garlic cream sauce elevates the steak, coating each bite with buttery richness while staying true to carnivore principles—no flour, no starch, and no plant-based fillers. Let’s break it down step by step.
Ingredients
For the Steak:
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2 ribeye, sirloin, or filet mignon steaks (8–12 oz each, about 1–1.5 inches thick)
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1 tablespoon tallow, ghee, or butter (for searing)
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Salt to taste (optional, depending on your carnivore approach)
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Black pepper (optional, can omit if strict carnivore)
For the Garlic Cream Sauce:
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3 tablespoons butter
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4–5 garlic cloves, peeled and lightly smashed
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1 cup heavy cream
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¼ cup grated Parmesan cheese (optional, for extra richness)
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Salt to taste
Step-by-Step Instructions
1. Prepare the Steaks
Bring your steaks out of the refrigerator about 30 minutes before cooking. This helps them cook evenly and prevents the exterior from overcooking before the inside reaches your desired doneness. If you’re including salt, season both sides lightly.
2. Sear the Steaks
Heat a heavy cast-iron skillet over medium-high heat. Add tallow, ghee, or butter. When it begins to shimmer, carefully lay the steaks in the pan. You should hear a satisfying sizzle immediately. Cook without moving them for 3–4 minutes to develop a deep crust.
Flip the steaks and continue cooking another 3–5 minutes, depending on thickness and your preferred doneness. For medium-rare, aim for an internal temperature of 130–135°F (54–57°C). Remove the steaks from the skillet and set aside to rest on a warm plate, tented loosely with foil. Resting allows juices to redistribute, ensuring every bite is tender and flavorful.
3. Make the Garlic Cream Sauce
In the same skillet, reduce the heat to medium-low. Add butter and smashed garlic cloves. Let them cook slowly for 2–3 minutes until fragrant and lightly golden, releasing their flavor into the butter without burning.
Pour in the heavy cream, stirring gently to combine. Allow the sauce to simmer for 5–6 minutes, thickening slightly. If you’re using Parmesan cheese, whisk it in at this stage for an even richer, creamier texture. Taste and adjust with salt if needed.
4. Finish and Serve
Return the rested steaks to the skillet for about 1 minute, spooning the garlic cream sauce over them to coat. Transfer to plates, ladle extra sauce on top, and serve immediately.
Tips for Success
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Choose the right cut: Ribeye is rich and marbled, making it the top choice for flavor. Filet mignon is tender, while sirloin is leaner but still satisfying.
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Control the garlic flavor: For a subtle sweetness, roast the garlic cloves in foil before adding them to the sauce. For a stronger kick, simply sauté them as instructed.
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Don’t rush the sauce: Letting the cream simmer gently allows it to thicken naturally without the need for flour or starch.
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Resting matters: Cutting into steak too soon causes juices to run out, leaving it drier. A 5-minute rest makes a noticeable difference.
Carnivore-Friendly Variations
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With Bone Marrow: Add roasted bone marrow to the cream sauce for unmatched richness and a collagen boost.
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With Bacon: Fry a few slices of bacon in the skillet before cooking your steak, then crumble them into the sauce.
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With Egg Yolks: Whisk in a raw egg yolk just before serving for an even silkier texture (similar to a hollandaise twist).
Why This Dish Works for Carnivore
One of the main challenges in the carnivore way of eating is keeping meals exciting while sticking to animal-based ingredients. This dish delivers variety through texture and richness: the crisp crust of seared steak paired with a creamy sauce that feels indulgent yet simple. Garlic adds a subtle aromatic touch without straying too far from the animal-based core, and optional cheese deepens the flavor profile.
Unlike many sauces that rely on flour or cornstarch, this garlic cream sauce thickens naturally through simmering, keeping it perfectly in line with carnivore principles. Heavy cream and butter provide both satiety and energy, making this dish not only delicious but also highly satisfying.Serving Suggestions
While strict carnivores may enjoy this dish as is, those following a more flexible version can pair it with:
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Scrambled or fried eggs on the side
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A small serving of sautéed mushrooms or spinach (if including limited plant foods)
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A dollop of sour cream for extra tang
Final Thoughts
This steak with garlic cream sauce proves that carnivore eating is anything but boring. By focusing on quality cuts of beef and enhancing them with a luxurious, dairy-based sauce, you create a meal that feels indulgent yet fully aligned with animal-based nutrition. The beauty of this recipe lies in its balance of simplicity and elegance—it’s just as suitable for a quiet dinner at home as it is for entertaining guests.
Whether you stick to the strictest form of carnivore or enjoy a more flexible approach, this dish is bound to become a favorite. It’s a reminder that with the right techniques, you can elevate a simple steak into a restaurant-quality experience—no plants required.
