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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, finished with a silky garlic cream pan sauce. Medium-rare steaks rest, then get served with a thyme-parmesan sauce spooned generously over the top.
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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 to season generously
  • 2 tbsp vegetable oil
  • 3 tbsp butter divided
Creamy garlic sauce
  • 6 garlic cloves minced
  • 1 cup beef broth divided: use 1/2 cup total
  • 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 ribeye or NY strip steaks with salt and coarse black pepper on all sides, then let them rest at room temperature for 30 minutes.
  2. Pat the steaks dry with a paper towel right before searing to help the crust form evenly.
Sear and baste for medium-rare
  1. Heat a cast iron skillet over high heat until smoking, then 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 of the butter and baste constantly so the steaks develop a deeply golden-brown crust.
  3. Remove the steaks, tent with foil, and rest for 5 minutes.
Make the creamy garlic herb sauce
  1. In the same pan over medium heat, melt the remaining butter, add the minced garlic, and cook for 1 minute.
  2. Add the beef broth and reduce by half, then stir in the heavy cream, parmesan, and fresh thyme.
  3. Simmer the sauce until it coats the back of a spoon, then season with salt and pepper to taste.
Serve
  1. Slice the steaks and serve immediately with the creamy garlic sauce spooned generously over the top.

Notes

For the best crust, let the steaks sit at room temperature (30 minutes) and ensure the skillet is truly smoking before adding oil. Refrigerate leftovers in an airtight container for up to 3 days; rewarm gently in a pan with a splash of cream or broth to loosen the sauce. Freezing is not recommended because the cream sauce can separate. For a lighter option, use half-and-half instead of heavy cream (sauce will be thinner and less rich).