Juicy Steak with Creamy Garlic Sauce

Equipment

• Cast-Iron Skillet or Heavy Stainless Steel Pan: Holds high heat for a deep sear.
• Digital Instant-Read Meat Thermometer: Eliminates guesswork for internal doneness.
• Kitchen Tongs & Large Spoon: For flipping and butter-basting ( arrosé ).
• Paper Towels: For drying steak surface.

Ingredients

For the Steaks

• 2 Thick-Cut Steaks (12 oz / 340 g each): Ribeye, New York strip, or Filet Mignon ( $1\frac{1}{2}$ inches thick).
• 1$\frac{1}{2}$ tbsp Coarse Kosher Salt: For dry-brining and deep seasoning.
• 1 tsp Freshly Cracked Black Pepper: Coarsely ground.
• 1$\frac{1}{2}$ tbsp High-Smoke-Point Oil: Avocado oil, canola oil, or clarified butter (ghee).
• 2 tbsp Unsalted Butter: For aromatics basting.
• 3 Fresh Thyme Sprigs & 1 Rosemary Sprig: Whole herbs for basting.
• 3 Whole Garlic Cloves: Smashed open with the flat side of a knife.

For the Creamy Garlic Pan Sauce

• 6 Cloves Fresh Garlic: Minced very finely.
• $\frac{1}{3}$ cup (80 ml) Low-Sodium Beef Broth or Dry White Wine: For deglazing fond from the pan.
• $\frac{3}{4}$ cup (180 ml) Heavy Whipping Cream: Full-fat cream yields the smoothest emulsion.
• $\frac{1}{3}$ cup (35 g) Aged Parmesan Cheese: Freshly and finely grated.
• 1 tbsp Fresh Italian Parsley: Finely chopped for garnish.
• Salt & Black Pepper: To taste.

Instructions

1. Remove steaks from the refrigerator 30 minutes prior to cooking .
2. Pat the steaks thoroughly dry on all sides using paper towels. Surface moisture creates steam, which prevents a dark golden crust from forming.
3. Season generously on all sides (including the thick side edges) with coarse kosher salt and black pepper just before searing.
4. Place a cast-iron skillet over high heat for 5 minutes until extremely hot and lightly smoking.
5. Pour in 1$\frac{1}{2}$ tablespoons of high-smoke-point oil; swirl to coat the skillet bottom uniformly.
6. Lay the steaks gently into the pan away from you to prevent hot oil splatters.
7. Sear without disturbing for 2 to 3 minutes until a deep golden-brown crust forms. Flip and sear the second side for another 2 minutes.
8. Render fat edges: Using tongs, turn steaks on their sides to sear the outer fat cap for 1 minute until crisp.
9. Reduce heat to medium . Drop in 2 tablespoons of unsalted butter, 3 smashed garlic cloves, thyme, and rosemary.
10. As the butter foams, tilt the pan slightly toward you. Use a large spoon to repeatedly scoop the hot, herb-infused butter over the top of the steaks for 1 to 2 minutes .
11. Check internal temperature with a digital thermometer inserted into the thickest part: Rare: $120^\circ\text{F}$ – $125^\circ\text{F}$ ( $49^\circ\text{C}$ – $52^\circ\text{C}$ )
12. Medium-Rare: $130^\circ\text{F}$ – $135^\circ\text{F}$ ( $54^\circ\text{C}$ – $57^\circ\text{C}$ ) (Recommended)
13. Medium: $140^\circ\text{F}$ – $145^\circ\text{F}$ ( $60^\circ\text{C}$ – $63^\circ\text{C}$ )
14. Remove steaks and herb sprigs immediately onto a warm plate. Tent loosely with foil and rest for 10 minutes .
15. Reduce pan heat to medium-low . Leave about 1 tablespoon of clear fat/butter in the pan, discarding any burned herb fragments.
16. Add the minced garlic and sauté for 45 to 60 seconds until fragrant and soft, taking care not to burn it.
17. Pour in beef broth (or dry white wine) to deglaze the pan. Use a wooden spoon to scrape up all the delicious browned bits ( fond ) stuck to the bottom. Simmer for 2 minutes until reduced by half.
18. Stir in the heavy whipping cream and any accumulated beef juices from the resting steak plate.
19. Bring to a gentle simmer for 3 to 4 minutes until the sauce thickens enough to coat the back of a spoon.
20. Remove pan from heat. Whisk in the freshly grated Parmesan cheese until melted and smooth.
21. Taste and adjust seasoning with a pinch of salt and fresh black pepper. Stir in chopped fresh parsley.
22. Slice the rested steaks against the grain into thick ribbons.
23. Spoon the warm, creamy garlic sauce generously over or alongside the steak slices and serve immediately.

Nutrition

Calories: $780\text{ kcal}$ — · Protein: $56\text{ g}$ 112% · Fat: $58\text{ g}$ 74% · Carbohydrates: $5\text{ g}$ 2% Dietary · Saturated Fat: $28\text{ g}$ 140% · Fiber: $0.5\text{ g}$ 2% · Sugar: $2\text{ g}$ — Calcium $180\text{ mg}$ 14% Iron $5.4\text{ mg}$ 30% admin Content published under this byline is · Sodium: $720\text{ mg}$ 31%