Chef Marcus Williams - Steakhouse Specialist
👨‍🍳 Steakhouse Chef

Recipe by Mitchell

🎓 Culinary Arts Graduate ⏰ 20+ Years Experience 🍽️ Steakhouse Expert

❤️ My Recipe Story

"This recipe was born from my desire to bring steakhouse-quality flavors to a simple weeknight dinner. The one-pot method intensifies the flavors while keeping cleanup minimal - perfect for busy home cooks who don't want to compromise on taste."

Marcus specializes in elevated comfort food with a focus on steakhouse classics. He's spent decades perfecting techniques that maximize flavor while simplifying the cooking process for home cooks.

View All Mitchell's Recipes →
Sizzling strips of steak in a creamy, golden garlic butter sauce in a cast iron skillet, garnished with fresh herbs

The Art of One-Pot Steak Cooking

The key to perfect one-pot steak lies in building layers of flavor in the same pan. Searing the steak first creates fond - those browned bits that become the foundation of an incredibly rich sauce. Don't skip this step, as it's what separates restaurant-quality dishes from ordinary home cooking.

Temperature control is crucial for both the steak and sauce. High heat for searing gives you that beautiful crust, while gentle simmering prevents the cream from breaking and keeps the steak tender. The balance creates a dish that's both elegant and approachable.

💡 Professional Tip

Cut the steak against the grain into strips for maximum tenderness. This technique breaks down the muscle fibers and ensures every bite is fork-tender, even with less expensive cuts.

Frequently Asked Questions

Sirloin and ribeye work excellently, but you can also use strip steak or even flank steak cut thin against the grain. Avoid very thick cuts as they won't cook evenly in strips.

Absolutely! Reduce or omit the cayenne pepper and red pepper flakes. You can always add heat later with hot sauce or serve it on the side for individual preference.

You can substitute with half-and-half mixed with 1 tablespoon of butter, or use whole milk thickened with a tablespoon of flour. The sauce won't be as rich but will still be delicious.

Keep the heat at medium-low once you add the cream, and don't let it boil vigorously. Adding the cream gradually while stirring also helps maintain the emulsion.

White wine works best for the light flavor, but you can substitute with red wine for deeper flavor, or use beef broth for an alcohol-free version.

For strips this thin, 2-3 minutes per side gives you medium doneness. The internal temperature should reach 135°F for medium-rare or 145°F for medium.

Mashed potatoes, rice, pasta, roasted vegetables, or crusty bread all work wonderfully to soak up the delicious sauce. Keep sides simple to let the steak shine.

This dish is best served immediately, but you can prep ingredients ahead. The cream sauce may thicken when reheated, so thin with a little broth if needed.

Recipe Troubleshooting Guide

✅

Steak Overcooked

Problem: Steak strips are tough and chewy

Solution: Reduce cooking time and ensure steak is cut against the grain. Use thinner strips and don't overcook during the final simmer.

✅

Sauce Too Thin

Problem: Cream sauce won't thicken properly

Solution: Simmer longer to reduce, or mix 1 tablespoon cornstarch with cold water and stir into sauce. Cook until thickened.

✅

Sauce Broke

Problem: Cream sauce looks curdled or separated

Prevention: Remove from heat immediately and whisk vigorously. Lower heat next time and don't let cream boil. Add cream gradually while stirring.

✅

Not Enough Spice

Problem: Dish lacks the promised spicy kick

Recovery: Increase red pepper flakes and cayenne to taste. Add a dash of hot sauce at the end, or serve with additional spices on the side.

✅

Garlic Burning

Problem: Garlic turns bitter from burning

Prevention: Add garlic after reducing heat from searing. Cook just until fragrant, about 1 minute. Use minced rather than whole cloves for even cooking.

✅

Flavor Balance Issues

Too Sweet: Add more lemon juice or a splash of white wine vinegar

Too Salty: Balance with more cream or a touch of sugar

Bland: Increase garlic, Worcestershire sauce, or finish with extra lemon juice and fresh herbs

Raw steak strips, garlic cloves, heavy cream, spices, and herbs arranged on a wooden cutting board for one-pot preparation

Choosing the Right Cut and Preparation

Selecting the right cut of steak is crucial for this one-pot method. Look for well-marbled cuts like ribeye or sirloin that remain tender when cut into strips. The marbling ensures the meat stays juicy during the relatively quick cooking process.

Proper preparation involves cutting against the grain and allowing the meat to come to room temperature. This ensures even cooking and maximum tenderness. Pat the steak dry before seasoning to achieve the best sear and sauce integration.

Essential Ingredient Notes

  • Steak Selection: Choose steaks that are at least 1 inch thick for cutting into strips. Ribeye provides the most flavor and tenderness, while sirloin offers great value.
  • Butter Quality: Use high-quality unsalted butter for the best flavor control. European-style butter with higher fat content creates an even richer sauce.
  • Cream Freshness: Fresh heavy cream is essential for a smooth sauce that won't break. Check the expiration date and avoid ultra-pasteurized cream if possible.
Steak strips searing in a hot skillet with garlic and spices, showing the perfect browning and sauce development

Mastering the One-Pot Technique

The secret to exceptional one-pot steak lies in the sequence of cooking steps. Searing the steak first creates the flavorful fond that becomes the base of your sauce. Never crowd the pan during searing, as this causes steaming rather than browning.

Building the sauce in the same pan captures all those concentrated flavors from the steak searing. The combination of garlic, spices, and deglazing liquid creates depth that can't be achieved by cooking components separately.

Perfect Pan Sauce

After searing the steak, don't clean the pan. Those browned bits are flavor gold. Deglaze with wine or broth, scraping up all the fond to create the base of your creamy sauce.

One-Pot Creamy Spicy Garlic Butter Steak

Prep 15 min
Cook 20 min
Serves 4 servings
Level Intermediate

📋 Ingredients

For the Steak

  • 90g butter, divided
    Creates rich, luxurious base
  • 6 cloves garlic, minced
    Essential aromatic foundation
  • 240ml heavy cream
    Creates silky, rich sauce
  • 60ml white wine or beef broth
    Deglazes and adds depth
  • 30g grated Parmesan cheese
    Adds umami and richness
  • 15ml fresh lemon juice
    Brightens the rich sauce
  • 30g fresh parsley, chopped
    Fresh herb finish

For the Sauce

  • 680g sirloin or ribeye steaks, cut into strips
    Main protein, cut against grain
  • 30ml olive oil
    For searing the steak
  • 15ml Worcestershire sauce
    Adds savory umami depth
  • 1 tsp red pepper flakes
    Provides spicy heat
  • 1/2 tsp cayenne pepper
    Additional heat layer
  • 1 tsp smoked paprika
    Adds smoky depth
  • 1 tsp onion powder
    Savory background flavor

Instructions

  1. Season the Steak

    Pat steak strips dry and season with salt, pepper, paprika, and onion powder. Let rest at room temperature for 10 minutes while preparing other ingredients.

  2. Sear the Steak

    Heat olive oil and 2 tablespoons butter in a large skillet over medium-high heat. Add steak strips and cook for 2-3 minutes per side until browned. Remove steak and set aside.

  3. Build the Sauce Base

    In the same pan, add remaining butter and minced garlic. Cook for 1 minute until fragrant. Add red pepper flakes and cayenne, cooking for another 30 seconds.

  4. Create Creamy Sauce

    Pour in wine or broth, scraping up browned bits. Add heavy cream, Worcestershire sauce, and bring to a gentle simmer. Cook for 3-4 minutes until slightly thickened.

  5. Finish and Serve

    Return steak to the pan and simmer for 2-3 minutes until heated through. Stir in Parmesan, lemon juice, and parsley. Taste and adjust seasoning. Garnish with thyme and serve immediately.

Recipe Notes & Tips

Serving Suggestions

Serve over mashed potatoes, rice, or pasta to soak up the delicious sauce. Steamed vegetables or a simple salad provide nice contrast to the rich flavors.

Storage

Best enjoyed immediately, but leftovers keep in the refrigerator for 2-3 days. Reheat gently and thin the sauce with a little broth or cream if needed.

Variations

Try adding mushrooms during the sauce-building step, or substitute different herbs like rosemary or oregano. For extra richness, finish with a pat of compound herb butter.