The Pub Classic Juicy Steak with Velvety Garlic Cream Sauce

Instructions:

1. Remove steaks from the fridge 45 minutes prior to cooking. Pat them thoroughly dry with paper towels to ensure a good sear. Season aggressively all over with salt and pepper.
2. Place a heavy-bottomed skillet (cast iron recommended) over high heat. Add the high-heat oil and allow it to shimmer until it is just beginning to smoke lightly.
3. Carefully place the seasoned steaks in the hot pan. Sear undisturbed for 3–4 minutes until a deep brown crust forms on the underside.
4. Flip the steaks. Immediately drop the tablespoon of butter and thyme sprigs into the pan. As the butter melts, tilt the pan slightly and use a spoon to continuously baste the melted butter over the steaks for 2 minutes.
5. Use an instant-read thermometer to check the internal temperature. Remove the steaks to a clean cutting board when they are approximately 5°F shy of your desired final temperature (e.g., remove at 125°F for Medium-Rare).
6. Tent the steaks loosely with foil and let them rest undisturbed for a full 8–10 minutes. This step is crucial for moisture retention.
7. While the steak rests, reduce the heat under the skillet to medium-low. Add the minced garlic and sauté gently for 1 minute until fragrant; avoid burning the garlic.
8. Pour in the white wine (or stock substitute). Use a wooden spoon to scrape up all the flavorful browned bits (fond) from the bottom of the pan. Let the wine reduce by half.
9. Pour in the beef stock and heavy cream. Bring the mixture to a gentle simmer, stirring constantly until the sauce thickens enough to lightly coat the back of a spoon (about 3–5 minutes).
10. Taste the sauce and adjust seasoning with salt and pepper if necessary. Slice the rested steaks against the grain, spoon a generous amount of the velvety garlic cream sauce over the top, and garnish with fresh parsley before serving.