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Juicy Steak with Creamy Garlic Sauce

Juicy steak with creamy garlic sauce made in a cast iron skillet for a deep golden-brown crust. Pan seared ribeye (or NY strip) is topped with a thick garlic cream sauce that coats the back of 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: Dinner
Cuisine: American
Calories: 790
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 ribeye or NY strip steaks about 1 inch thick
  • 0.5 tsp Salt and coarse black pepper to taste
  • 2 tbsp vegetable oil
  • 3 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
  • 0.5 tsp Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and pre-rest
  1. Generously season the steaks with salt and coarse black pepper on all sides. Let them rest at room temperature for 30 minutes so they cook evenly.
Sear the steaks
  1. Heat a cast iron skillet over high heat until smoking, then add the vegetable oil. Sear the steaks for 3–4 minutes per side for medium-rare, adding 2 tablespoons butter in the last minute and basting constantly.
Rest and make the sauce
  1. Remove the steaks, tent with foil, and rest for 5 minutes. Meanwhile, keep the pan over medium heat.
  2. In the same pan over medium heat, melt the remaining butter and add the minced garlic. Cook for 1 minute until fragrant, stirring so it doesn’t brown too much.
  3. Add the beef broth and reduce by half, scraping up browned bits. Then add the heavy cream, parmesan, and fresh thyme.
  4. Simmer the sauce until it coats the back of a spoon. Keep the heat at a gentle simmer so the cream stays smooth.
Serve
  1. Slice the steaks and serve immediately with creamy garlic sauce spooned generously over the top. Garnish as desired with visible thyme and garlic from the sauce.

Notes

Pro tip: let the steaks sit at room temperature before searing, and baste at the end to deepen the crust. Refrigerate leftovers in an airtight container up to 3 days; reheat gently in a skillet over low heat and add a splash of cream or broth to loosen the sauce. Freezing: sauce freezes up to 2 months (steaks are best fresh). For a lower-fat swap, use half-and-half instead of heavy cream and reduce a few extra minutes until it still coats the spoon.