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Juicy Steak with Creamy Garlic Sauce

Juicy steak with creamy garlic sauce featuring a golden-brown, pan-seared crust on ribeye or NY strip. A silky garlic-cream pan sauce is simmered until it coats the back of a spoon for restaurant-style results.
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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: 820
Ingredients Equipment Method Notes

Ingredients
  

steaks
  • 2 ribeye or NY strip steaks (about 1 inch thick)
  • 0.5 tsp salt and coarse black pepper
  • 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
  • 0.25 tsp salt and pepper to taste

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 cast iron and baste
  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. Add 2 tablespoons butter in the last minute and baste constantly, watching for a deep golden-brown crust.
  3. Remove the steaks, tent them with foil, and rest for 5 minutes to keep them juicy.
Make the creamy garlic herb sauce
  1. In the same pan over medium heat, melt the remaining butter and cook the minced garlic for 1 minute.
  2. Add the beef broth and reduce by half, scraping up browned bits while bubbling vigorously.
  3. Add the heavy cream, parmesan, and fresh thyme, then simmer until the sauce coats the back of a spoon.
Slice and serve
  1. Slice the steaks and serve with the creamy garlic herb sauce spooned generously over the top.

Notes

For best crust and tenderness, start with steaks that are close to room temperature before searing, and avoid moving them while they cook to build browning. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a skillet with a splash of cream or broth until hot, but don’t boil hard. Freezing is not recommended because the steak texture and cream sauce can change. If you prefer a lighter option, use half-and-half instead of heavy cream (the sauce will be thinner, so simmer a bit longer).