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Juicy Steak with Creamy Garlic Sauce

Perfectly seared, juicy steaks smothered in a rich, savory, and luxurious creamy garlic pan sauce. A restaurant-quality dinner made easy at home.
Print Recipe
Prep Time 10 minutes
Cook Time 15 minutes
Total Time 25 minutes
Servings: 2 servings
Course: Dinner, Main Course
Cuisine: American, French
Calories: 780
Ingredients Equipment Method Notes

Ingredients
  

Steak
  • 2 thick-cut steaks New York Strip, Ribeye, or Sirloin
  • 1 tbsp cooking oil high smoke point like avocado or canola
  • 1 tsp Kosher salt
  • 1 tsp black pepper freshly cracked
Creamy Garlic Sauce
  • 2 tbsp unsalted butter divided
  • 5-6 cloves garlic finely minced
  • 0.5 cup beef broth or dry white wine
  • 0.75 cup heavy whipping cream
  • 0.25 cup Parmesan cheese freshly grated (optional)
  • 2 tbsp fresh parsley chopped, for garnish

Equipment

  • Cast iron skillet or heavy bottom pan
  • Meat thermometer
  • Tongs
  • Whisk or wooden spoon

Method
 

  1. Take steaks out 30 mins before cooking. Pat completely dry with paper towels. Season generously on all sides with salt and black pepper.
  2. Heat oil in a cast-iron skillet over medium-high heat until shimmering and just starting to smoke.
  3. Add steaks to the skillet. Sear undisturbed for 4-5 minutes until a dark crust forms. Flip the steaks, add 1 tablespoon of butter, and cook another 3-5 minutes, basting with butter, until internal temperature reaches 130°F (for medium-rare).
  4. Transfer steaks to a cutting board, tent with foil, and let rest for 5-10 minutes. Do not wipe out the skillet.
  5. Reduce heat to medium-low. Add the remaining 1 tablespoon of butter. Add minced garlic and sauté for 1 minute until fragrant.
  6. Pour in the beef broth to deglaze, scraping up all the browned bits from the bottom of the pan. Let simmer and reduce by half (about 2-3 minutes).
  7. Reduce heat to low. Stir in the heavy cream and Parmesan cheese (if using). Simmer gently for 3-4 minutes until the sauce thickens and coats the back of a spoon.
  8. Spoon the hot creamy garlic sauce generously over the rested steaks. Garnish with chopped fresh parsley and serve immediately.

Notes

Do not substitute heavy cream with milk or half-and-half, as the lower fat content will cause the pan sauce to curdle when reduced.