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Garlic Butter Steak with Rich Cream Sauce

Slices of perfectly cooked Garlic Butter Steak with Creamy Sauce, resting in a pool of the sauce on a white platter.
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Follow these steps to pan-sear a tender steak and finish it with aromatic garlic butter, served alongside a simple, decadent cream sauce.

Ingredients

Scale
  • 2 (1.5 inch thick) Ribeye steaks
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter
  • 4 cloves garlic, smashed
  • 3 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese
  • 1 teaspoon Dijon mustard

Instructions

  1. Remove steaks from the refrigerator 45 minutes before cooking. Pat them completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Place a heavy, oven-safe skillet (cast iron is best) over high heat. Add the olive oil. When the oil is shimmering, carefully place the steaks in the hot pan. Sear for 2 to 3 minutes per side until a deep brown crust forms.
  3. Reduce the heat to medium. Add the butter, smashed garlic, thyme, and rosemary to the pan. As the butter melts, tilt the pan and use a spoon to continuously baste the steaks with the foaming garlic butter for about 1 minute.
  4. For medium-rare doneness (130°F), cook until an instant-read thermometer registers 125°F. Remove the steaks from the pan and place them on a cutting board to rest, tented loosely with foil.
  5. To make the sauce, return the skillet to medium heat. Pour in the beef broth and scrape up any browned bits from the bottom of the pan. Let the broth reduce by half, about 2 minutes.
  6. Stir in the heavy cream and Dijon mustard. Bring the sauce to a gentle simmer. Cook until the sauce thickens enough to coat the back of a spoon, about 3 minutes.
  7. Remove the pan from the heat. Stir in the grated Parmesan cheese until smooth. Taste and add salt or pepper if needed.
  8. Slice the rested steak against the grain, if desired, and spoon the cream sauce over the top. Serve immediately.

Notes

  • For the best sear, make sure your pan is very hot before adding the steak.
  • Use a meat thermometer to check the internal temperature for accurate doneness.
  • If you prefer a thinner sauce, add a splash more beef broth at the end.

Nutrition

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