Ingredients
For the Steak
- 2 steaks (ribeye or strip), 1–1½ inches thick (10–12 oz/280–340 g each)
- 1 Tbsp high-smoke-point oil (avocado, canola or grapeseed)
- 1 tsp kosher salt
- ½ tsp freshly ground black pepper
For the Creamy Garlic Sauce
- 2 Tbsp unsalted butter
- 4 garlic cloves, minced
- 1 cup of heavy cream (minimum 35% milk fat)
- ¼ cup beef broth
- 1 tsp Dijon mustard
- 2 Tbsp fresh parsley, finely chopped
- Salt and pepper, to taste
Instructions
Pat the steaks thoroughly dry with paper towels. Generously season all sides with the salt and pepper. Let them sit at room temperature for 20 minutes—this promotes even cooking and a better crust.
Heat the oil in a heavy skillet (preferably cast iron) over medium-high until shimmering. Carefully lay in each steak, leaving space between them to avoid steaming. Cook undisturbed for 4–5 minutes until a deep, golden crust forms. Flip with tongs and sear the other side for 4–5 minutes more for medium-rare (an internal temperature of 130 °F/54 °C). For thicker cuts, use tongs to sear the fat-trim edges for 30–60 seconds each. Transfer steaks to a plate and loosely tent with foil.
Lower the heat to medium, melt the butter in the skillet, then stir in the garlic and cook for about one minute—just until aromatic, without allowing it to brown.
Pour in the beef broth, using a wooden spoon to loosen any flavorful bits stuck to the pan. Stir in the heavy cream and Dijon mustard, then bring the mixture to a gentle simmer. Cook for 3–4 minutes, or until the sauce is thick enough to coat the back of a spoon.
Take the pan off the heat, stir in the chopped parsley, then taste and adjust with salt and pepper. The sauce should be silky, flavorful, and brimming with garlic.
Allow the steaks to rest for 5–10 minutes—this redistributes juices for maximum tenderness. Slice against the grain, arrange on plates, and spoon the warm garlic cream sauce over the top. Serve immediately.