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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 finished with a reduced garlic cream herb sauce that clings to every slice. Cast iron searing, butter basting, and a quick simmer create a rich steak dinner with a restaurant-style crust and spoonable sauce.
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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
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

Steaks
  • 2 ribeye or NY strip steaks about 1 inch thick
  • 1 Salt and coarse black pepper to taste
  • 2 tbsp vegetable oil
  • 3 tbsp butter divided
Creamy garlic sauce
  • 6 garlic cloves minced
  • 1 cup beef broth 1/2 cup
  • 1 cup heavy cream 1 cup
  • 2 tbsp parmesan grated
  • 1 tsp fresh thyme
  • 1 Salt and pepper to taste

Equipment

  • 1 cast iron skillet

Method
 

Season and rest 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 so the seasoning absorbs. Visual cue: the surface looks evenly speckled with pepper.
Sear and baste
  1. Heat a cast iron skillet over high heat until smoking, then add the vegetable oil and immediately place the steaks in the pan. Visual cue: the steaks sizzle vigorously on contact.
  2. Sear for 3–4 minutes per side for medium-rare, turning once, and add 2 tablespoons of butter in the last minute while basting constantly with the foaming fat. Visual cue: a golden-brown crust forms and the edges deepen in color.
  3. Remove the steaks to a plate, tent loosely with foil, and rest for 5 minutes to keep juices inside. Visual cue: the crust stays set while steam softens at the surface.
Make 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. Visual cue: the garlic turns glossy without browning.
  2. Add the beef broth and reduce by half, stirring and scraping up the browned bits from the pan. Visual cue: the liquid level visibly drops and looks slightly syrupy.
  3. Add the heavy cream, parmesan, and thyme, then simmer until the sauce coats the back of a spoon, stirring as it thickens. Visual cue: drag a spoon through the sauce and a clear line remains.
Serve
  1. Slice the steaks and serve immediately, spooning the creamy garlic sauce generously over the top. Visual cue: sauce pools around the slices instead of running off.

Notes

Pro tip: keep the pan hot enough to maintain a steady sizzle, and avoid moving the steaks during searing for the best crust. Refrigerate leftovers in a sealed container for up to 3 days; rewarm gently in a skillet with a splash of cream or broth to loosen the sauce. Freezing is not recommended for the creamy sauce texture. For a dairy-light swap, use half-and-half instead of heavy cream and reduce simmer time slightly until it coats the spoon.