Take steaks out of the fridge 20–30 minutes before cooking to reach room temperature.
Season generously with salt and black pepper.
Cook the Steak:
Heat olive oil in a heavy skillet or cast-iron pan over medium-high heat.
Add steaks and sear 3–5 minutes per side for medium-rare (adjust time for thickness).
Add butter in the last minute and spoon melted butter over the steaks.
Remove steaks from pan and let rest on a plate, covered with foil.
Make the Creamy Garlic Sauce:
In the same skillet, reduce heat to medium and add 1 tbsp butter.
Sauté minced garlic 1–2 minutes until fragrant.
Add heavy cream and beef broth (if using), stir and let simmer for 2–3 minutes.
Stir in Parmesan cheese and thyme or rosemary. Cook until slightly thickened.
Season with salt and pepper to taste.
Serve:
Place steak on plates and pour creamy garlic sauce over the top.
Garnish with chopped parsley.
Serve with mashed potatoes, roasted vegetables, or a fresh salad.
✨ Tips for Juicy Steaks:
Always let the steak rest after cooking to retain juices.
Don’t overcrowd the pan; sear in batches if necessary.
Use a meat thermometer: 55°C (130°F) for medium-rare, 60°C (140°F) for medium.
If you like, I can also give you a one-pan version with garlic butter and pan sauce that’s extra easy and full of flavor. Do you want me to share that version?
