Description
A restaurant-quality thick-cut steak seared to perfection and finished with a rich herb butter and velvety garlic cream sauce.
Ingredients
2 thick-cut beef steaks (ribeye or sirloin)
1 tablespoon olive oil
3 tablespoons unsalted butter, divided
5 garlic cloves, 2 crushed and 3 minced
2 sprigs fresh rosemary or thyme
1/2 cup heavy cream
Salt and black pepper to taste
Instructions
Step 1: Pat the beef steaks dry with paper towels and season liberally with salt and black pepper on all sides.
Step 2: Heat olive oil in a cast iron skillet over high heat until shimmering and just starting to smoke.
Step 3: Place steaks in the pan and sear for 3-5 minutes without moving them to develop a dark crust.
Step 4: Flip the steaks and add 1 tablespoon of butter, crushed garlic, and herbs to the pan. Baste the steaks with the melted butter for 2-3 minutes.
Step 5: Remove steaks from pan at 130°F (54°C) for medium-rare and let rest. In the same pan, melt the remaining butter and sauté minced garlic for 1 minute.
Step 6: Pour in the heavy cream and simmer for 2-3 minutes until the sauce thickens slightly, then serve over the rested steaks.
Notes
Ensure the steak is at room temperature before cooking for the best edge-to-edge pink center.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Main Course
- Method: Searing
- Cuisine: American
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 640 kcal
- Sugar: 1g
- Sodium: 480mg
- Fat: 52g
- Saturated Fat: 28g
- Unsaturated Fat: 20g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 0g
- Protein: 42g
- Cholesterol: 145mg
