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Juicy Steak with Creamy Garlic Sauce

Juicy steak with creamy garlic sauce featuring a golden-brown, pan-seared medium-rare ribeye crust and a thick thyme-parmesan cream pan sauce. Sear in a smoking cast iron skillet, baste with butter, then simmer the garlic cream until it coats a spoon.
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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
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 ribeye or NY strip steaks (about 1 inch thick) Use 2 steaks for even thickness.
  • 0.5 tsp Salt and coarse black pepper Season all sides generously.
  • 2 tbsp vegetable oil For high-heat searing.
  • 3 tbsp butter Divided, plus extra for basting and sauce.
Creamy garlic sauce
  • 6 garlic cloves, minced Minced for quick sauté.
  • 1 cup beef broth For reducing the base.
  • 1 cup heavy cream Rich, creamy finish.
  • 2 tbsp parmesan, grated Adds body and savory flavor.
  • 1 tsp fresh thyme Use fresh if possible.
  • 0.5 tsp Salt and pepper to taste Adjust seasoning after simmering.

Equipment

  • 1 cast iron skillet

Method
 

Season and rest the 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.
Sear in a smoking cast iron skillet
  1. Heat a cast iron skillet over high heat until smoking, then add the vegetable oil.
  2. Place steaks in the skillet and sear for 3–4 minutes per side for medium-rare.
  3. In the last minute of searing, add 2 tablespoons of butter and baste constantly for a glossy crust.
  4. Remove steaks, tent with foil, and rest for 5 minutes.
Make the 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.
  3. Add the heavy cream, parmesan, and fresh thyme, then simmer until the sauce coats the back of a spoon.
Serve
  1. Slice the steaks and serve with creamy garlic sauce spooned generously over the top.

Notes

Pro tip: Pat steaks dry before seasoning for better browning, and avoid moving them during the first sear. Store leftover steak and sauce separately in the fridge up to 3 days; reheat gently so the cream doesn’t split. Freezing: freeze the cooked steak only (sauce may break); thaw in the fridge and reheat carefully. Dietary swap: use half-and-half for a lighter sauce, simmering a few extra minutes to thicken.