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Garlic Butter Steak with Creamy Sauce

Perfectly cooked, sliced steak drizzled with creamy sauce and fresh herbs, showcasing Garlic Butter Steak with Creamy Sauce.
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Follow these steps to pan-sear a tender steak and finish it with a rich, decadent garlic butter pan sauce.

Ingredients

Scale
  • 2 (10-12 oz) Ribeye or Filet Mignon steaks, about 1.5 inches thick
  • 1 tablespoon coarse salt
  • 1 teaspoon black pepper
  • 1 tablespoon olive oil
  • 6 tablespoons unsalted butter, divided
  • 4 cloves garlic, minced
  • 2 sprigs fresh thyme
  • 1 sprig fresh rosemary
  • 1/4 cup dry white wine or beef broth
  • 1/2 cup heavy cream
  • 1/4 cup grated Parmesan cheese (optional)
  • 1 teaspoon fresh parsley, chopped

Instructions

  1. Remove steaks from the refrigerator 30 minutes before cooking. Pat them completely dry with paper towels. Season both sides generously with salt and pepper.
  2. Heat a heavy, oven-safe skillet (cast iron works best) over medium-high heat. Add the olive oil. When the oil shimmers, carefully place the steaks in the hot skillet.
  3. Sear the steaks without moving them for 3 to 4 minutes until a deep brown crust forms.
  4. Flip the steaks. Reduce the heat to medium. Add 3 tablespoons of butter, minced garlic, thyme, and rosemary to the pan.
  5. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the steaks with the melted garlic butter mixture for 2 to 3 minutes.
  6. For medium-rare (130°F internal temperature), cook for another 2 to 4 minutes, depending on thickness. For thicker steaks, transfer the skillet to a preheated 400°F oven to finish cooking.
  7. Remove the steaks from the skillet and place them on a cutting board. Tent loosely with foil and let them rest for at least 10 minutes. Do not clean the skillet.
  8. Place the skillet back on medium heat. Pour the white wine or broth into the pan, scraping up any browned bits from the bottom. Let this reduce by half, about 1 minute.
  9. Stir in the remaining 3 tablespoons of butter until melted. Pour in the heavy cream and bring to a gentle simmer. Cook until the sauce thickens slightly, about 2 minutes.
  10. If using, stir in the Parmesan cheese until smooth. Taste the sauce and add salt or pepper if needed.
  11. Slice the rested steak against the grain. Arrange the slices on plates and spoon the creamy garlic sauce generously over the top. Garnish with fresh parsley.

Notes

  • Use a meat thermometer to check the internal temperature for perfect doneness.
  • For a richer sauce, substitute the wine with dry sherry.
  • If you do not have fresh herbs, use 1/2 teaspoon of dried thyme and rosemary instead.

Nutrition

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