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Creamy Garlic Butter Cast Iron Steak

Juicy, pan-seared ribeye steak finished with a luxurious creamy garlic butter sauce, all cooked in a single cast iron skillet.
Print Recipe
Prep Time 15 minutes
Cook Time 20 minutes
Total Time 35 minutes
Servings: 2 steaks
Course: Dinner, Main Course
Cuisine: American, Steakhouse
Calories: 850
Ingredients Equipment Method Notes

Ingredients
  

The Steaks
  • 2 pieces ribeye or strip steaks 1.5 inch thick
  • 2 tbsp avocado oil for searing
  • 2 tsp kosher salt
  • 1 tsp black pepper freshly cracked
The Aromatics & Sauce
  • 4 tbsp unsalted butter divided
  • 6 cloves whole garlic peeled
  • 3 cloves minced garlic
  • 4 sprigs fresh thyme
  • 1 cup heavy cream
  • 1 tbsp fresh parsley for garnish

Equipment

  • Cast iron skillet
  • Tongs
  • Meat thermometer
  • Chef's knife

Method
 

  1. Remove steaks from fridge 45 mins prior to cooking. Pat dry and season generously with salt and pepper.
  2. Heat cast iron skillet over high heat until smoking. Add oil.
  3. Sear steaks for 3 minutes per side until a deep crust forms.
  4. Reduce heat to medium. Add 2 tbsp butter, whole garlic, and thyme. Baste steak with foaming butter for 2 minutes.
  5. Remove steaks when they reach desired doneness (135°F for medium-rare). Rest on a board.
  6. In the same pan, add remaining butter and minced garlic. Sauté for 1 minute.
  7. Pour in heavy cream and scrape up browned bits. Simmer for 3-5 minutes until thickened.
  8. Slice steak, return to the pan with the sauce, and serve immediately.

Notes

For a dairy-free version, use full-fat coconut milk instead of cream, though the flavor profile will shift. Store leftovers in an airtight container for 2 days.