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Juicy Steak with Creamy Garlic Sauce

Juicy steak with creamy garlic sauce featuring a golden-brown, pan-seared ribeye crust and a thick herb-garlic cream sauce. Medium-rare steak rests briefly, then slices are served with sauce spooned generously from the same cast iron pan.
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Prep Time 10 minutes
Cook Time 15 minutes
resting 5 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 ribeye or NY strip steaks about 1 inch thick
  • 0.5 tsp salt to taste
  • 0.5 tsp coarse black pepper to taste
  • 2 tbsp vegetable oil
  • 1 tbsp butter divided
  • 2 tbsp butter divided
Creamy Garlic Sauce
  • 6 garlic cloves minced
  • 0.5 cup beef broth
  • 1 cup heavy cream
  • 2 tbsp parmesan grated
  • 1 tsp fresh thyme
  • 0.25 tsp salt and pepper to taste
  • 0.25 tsp black pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and rest steaks
  1. Generously season the steaks with salt and coarse black pepper on all sides, then let them rest at room temperature for 30 minutes.
  2. After seasoning, proceed to cooking while the steaks are still at room temperature for even browning and tenderness.
Sear and rest
  1. Heat a cast iron skillet over high heat until smoking, add the vegetable oil, and sear the steaks for 3–4 minutes per side for medium-rare.
  2. In the last minute of searing, add 2 tablespoons butter and baste constantly for a deep golden crust.
  3. Remove steaks from the skillet, tent loosely with foil, and rest for 5 minutes.
Make creamy garlic sauce
  1. In the same pan over medium heat, melt the remaining butter, then add the minced garlic and cook for 1 minute.
  2. Add the beef broth and reduce by half, scraping up the browned bits.
  3. Add the heavy cream, parmesan, and thyme, then simmer until the sauce coats the back of a spoon.
Serve
  1. Slice the steaks and serve immediately with creamy garlic sauce spooned generously over the top.

Notes

For the juiciest results, aim for a smoking-hot skillet before oil goes in, and keep basting during the final minute to lock in flavor. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently in a skillet so the cream sauce doesn’t split. Freezing isn’t recommended because the heavy cream texture can change. If you want a lighter option, use half-and-half instead of heavy cream for a thinner sauce.