The Ultimate Garlic Steak Sauce Recipe (Very Easy!)

A great steak doesn’t need much, but the right sauce can take it from excellent to unforgettable.

This garlic steak sauce that we tasted is rich, buttery, packed with umami, and designed to enhance the natural flavor of beef without overpowering it.

It works with ribeye, strip steak, filet mignon, skirt steak, and even smoked or reverse-seared cuts. If you want a sauce that’s fast, balanced, and built for meat lovers, this is the one.

Recipe Overview

• Prep Time: 5 minutes
• Cook Time: 10 minutes
• Total Time: 15 minutes
• Yield: About 1 cup (enough for 2–4 steaks)

Ingredients

• 4 tablespoons unsalted butter
• 4–5 cloves fresh garlic, minced or grated
• ½ cup beef broth
• 1 tablespoon Worcestershire sauce
• 1 teaspoon soy sauce (optional, for extra umami)
• 1 teaspoon Dijon mustard
• 1 tablespoon lemon juice
• 1 tablespoon chopped parsley or 1 teaspoon fresh thyme
• Salt and freshly cracked black pepper, to taste

Optional Add-Ins:

• A splash of cream for a richer sauce
• Red pepper flakes for heat
• A cube of roasted bone marrow for maximum flavor
• 2 tablespoons red wine for complexity

How to Make the Garlic Steak Sauce

Let’s walk you through the entire process.

Melt the Butter

Place a small saucepan over medium-low heat and melt the butter slowly. Don’t rush this step. Gentle heat keeps the butter from browning too early and helps develop a smooth base for the sauce.

Cook the Garlic

Add the minced garlic and cook for 30–45 seconds, just until fragrant. You want the garlic softened, not browned. Browning too early can make the sauce bitter.

Build the Base

Stir in the beef broth, Worcestershire sauce, soy sauce (if using), and Dijon mustard. Whisk until everything is fully combined. Increase heat to medium and bring the mixture to a gentle simmer.

Reduce the Sauce

Let the sauce simmer for 3–4 minutes. This reduction thickens it slightly and concentrates the flavors. Stir occasionally to prevent scorching.

Finish the Sauce

Turn the heat to low. Add the lemon juice, fresh herbs, and a pinch of salt and pepper. Taste and adjust seasoning. If you want the sauce thicker, let it simmer an extra 1–2 minutes or whisk in a small knob of butter for extra gloss.

Serve

Spoon generously over sliced steak, or serve on the side for dipping. This sauce pairs perfectly with grilled, pan-seared, or reverse-seared beef.

What Makes a Great Garlic Steak Sauce

A steak sauce should complement beef, not cover it.

This one hits all the right notes:

• Fat: Butter gives the sauce richness and mouthfeel.
• Aromatics: Fresh garlic brings heat, depth, and fragrance.
• Umami: Worcestershire and soy sauce amplify beefy flavor naturally.
• Acidity: A touch of lemon brightens the sauce so it doesn’t taste heavy.
• Herbs: Parsley or thyme add freshness and color.

The goal is balance: salty, savory, slightly tangy, and deeply aromatic. This sauce does exactly that.

Expert Cooking Tips

1. Avoid Bitter Garlic

Garlic burns fast. Always cook it over medium-low heat and add liquids before it browns.

2. Use Pan Drippings

If you’ve just cooked a steak in a skillet, use that pan (including the browned bits) instead of a clean saucepan. It instantly adds more flavor.

3. Thicken Naturally

Reducing the sauce is the cleanest way to thicken it. Avoid overusing flour or cornstarch since they can mute flavor.

4. Add Cream for a Steakhouse Finish

A tablespoon or two of heavy cream turns this into a luscious, velvety garlic cream sauce.

5. Bone Marrow Version

Add a spoonful of roasted bone marrow to melt into the sauce. This creates a deeper, richer, beef-forward finish.

Nutrition (Per Tablespoon)

Keep in mind that these are approximate values.

• Calories: 45
• Fat: 4.5g
• Carbs: 0.8g
• Protein: 0.3g
• Sugar: 0.1g
• Sodium: Varies depending on broth and soy sauce

Sauce Variations

• Creamy Garlic Steak Sauce

  Add ¼ cup heavy cream and simmer until slightly thickened.

• Garlic Herb Steak Sauce

  Swap parsley for thyme, rosemary, or tarragon.

• Spicy Garlic Steak Sauce

  Add ½ teaspoon red pepper flakes or a dash of hot sauce.

• Bone Marrow Garlic Sauce

  Melt in roasted bone marrow for intense beefiness.

• Red Wine Garlic Reduction

  Replace ¼ cup of broth with dry red wine and simmer until reduced by half.

Best Ways to Use This Sauce

This garlic steak sauce works on nearly every cut of beef:

• Ribeye
• New York strip
• Sirloin
• Filet mignon
• Tomahawk
• Skirt and flank steak
• Reverse-seared or smoked cuts

It’s also excellent on:

• Burgers
• Grilled chicken
• Roasted potatoes
• Grilled vegetables

FAQs