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Juicy Steak with Creamy Garlic Sauce

Juicy steak with creamy garlic sauce featuring a golden-brown, pan-seared crust and a silky garlic-cream sauce made in the same cast iron pan. Sear ribeye (or NY strip) medium-rare, then simmer the garlic, broth, and cream until it coats a spoon.
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Prep Time 10 minutes
Cook Time 15 minutes
rest 5 minutes
Total Time 30 minutes
Servings: 2 servings
Course: Main Dish
Cuisine: American
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 ribeye or NY strip steaks about 1 inch thick
  • 0.5 tsp Salt and coarse black pepper season 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 rest the steaks
  1. Generously season the ribeye (or NY strip) all over with salt and coarse black pepper, then let the steaks rest at room temperature for 30 minutes.
  2. Pat off any excess surface moisture so the steaks sear evenly and develop a deeper crust.
Sear and rest
  1. Heat a cast iron skillet over high heat until smoking, then add the vegetable oil and place the steaks in the pan.
  2. Sear for 3–4 minutes per side for medium-rare; in the last minute, add 2 tablespoons butter and baste constantly until the crust is deep golden-brown.
  3. Transfer the steaks to a plate, tent loosely with foil, and rest for 5 minutes to keep the juices in the meat.
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 until fragrant.
  2. Add the beef broth and reduce by half, scraping up any browned bits from the pan.
  3. Stir in 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 immediately with creamy garlic sauce spooned generously over the top.

Notes

Pro tip: let the steaks come closer to room temperature before searing—cold meat cools the pan and delays crust formation. Store leftovers in the fridge up to 3 days in a covered container; reheat gently so the cream sauce doesn’t break. Freezing is not recommended for best sauce texture. For a lighter option, swap heavy cream for half-and-half and simmer slightly longer to thicken.