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Juicy Beef Steak

A simple yet delicious recipe for juicy beef steak served with a creamy garlic sauce. Impress your dinner guests with restaurant-quality flavors at home.
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Prep Time 10 minutes
Cook Time 15 minutes
Total Time 30 minutes
Servings: 2 steaks
Course: Main Course
Cuisine: American
Calories: 600
Ingredients Method Notes

Ingredients
  

For the Steak
  • 2 pieces beef steaks (ribeye or strip, 1-inch thick, 8-10 ounces each) Choose steaks with good marbling for best results.
  • 2 tablespoons olive oil For frying.
  • 2 teaspoons kosher salt Generous seasoning is key.
  • 1 teaspoon black pepper Freshly ground recommended.
  • 2 cloves garlic, smashed Enhances flavor during cooking.
  • 2 sprigs fresh thyme Add during cooking for flavor.
  • 2 tablespoons butter For basting and flavor.
For the Creamy Garlic Sauce
  • 3 tablespoons butter For making the sauce.
  • 4 cloves garlic, minced Essential for the sauce.
  • 1 cup heavy cream Makes the sauce rich and creamy.
  • 1/2 cup beef broth For depth of flavor.
  • 1 teaspoon Dijon mustard Adds tanginess.
  • to taste Salt and pepper For seasoning.
  • Fresh parsley for garnish Optional for presentation.

Method
 

Preparation
  1. Take the steaks out of the fridge 30 minutes before cooking to bring them to room temperature.
  2. Pat the steaks dry with paper towels to ensure a good sear.
  3. Season both sides generously with salt and pepper.
Cooking the Steak
  1. Heat a cast iron skillet over high heat for 5 minutes until hot.
  2. Add olive oil to the hot pan and swirl to coat the bottom.
  3. Place the steaks in the skillet and sear without moving them for 3-4 minutes.
  4. Flip the steaks once and cook the second side for another 3-4 minutes for medium-rare.
  5. Add butter, garlic, and thyme to the pan, tilting it to pool the butter and baste the steaks for 1-2 minutes.
  6. Remove the steaks from the pan and let them rest for 5 minutes before slicing.
Making the Creamy Garlic Sauce
  1. In the same pan used for the steak, reduce heat to medium and add butter.
  2. Once melted, add minced garlic and cook for 30 seconds until fragrant.
  3. Pour in beef broth, scraping the pan to deglaze it.
  4. Stir in heavy cream and Dijon mustard, simmering for 3-4 minutes until thickened.
  5. Season with salt and pepper to taste.
Serving
  1. Slice the rested steaks against the grain into half-inch thick pieces.
  2. Arrange on plates and pour the creamy garlic sauce over the top.
  3. Garnish with fresh parsley if desired.

Notes

Ensure to let the steak rest after cooking to keep it juicy. Using a cast iron skillet is recommended for a good sear.