Creamy Garlic Butter Steak with Roasted Vegetables Step-by-step instructions

Before you start

Before beginning, remove the steaks from the refrigerator about 20 to 30 minutes before cooking to allow them to come closer to room temperature. This ensures even cooking from edge to center.

Pat the meat thoroughly dry with clean paper towels, as excess surface moisture prevents a good sear.

Prepare all sauce ingredients by mincing the garlic and chopping the parsley so that everything is ready to go once the steak is finished. Ensure the skillet is clean and properly seasoned.

Instructions

Searing the steak

1. 1Sear the steak
   Heat a heavy cast iron skillet over high heat until smoking hot. Add the steaks and sear until a deep brown crust forms, about 3 to 4 minutes per side for medium-rare. Ensure the internal temperature reaches 145°F (63°C). Remove the steaks from the pan and let them rest on a cutting board for at least 5 minutes before slicing.
   Look for The steak should have a dark, caramelized crust and sizzle loudly when placed in the pan.
   Safe temperature 145°F (63°C) internal temperature (steaks, chops and roasts)
   Tip Pat the steaks completely dry with paper towels before searing to ensure the best possible crust.

The steak should have a deep, dark brown crust on both sides. The kitchen will smell intensely of seared beef and fat. At this stage, the meat should feel firm to the touch, and the internal temperature must hit 145°F (63°C) before it is removed from the heat to rest.

Creating the sauce

2. 2Prepare the garlic cream sauce
   In the same skillet, reduce the heat to medium and add the butter. Once melted, add the minced garlic and sauté until fragrant, about 30 seconds. Pour in the heavy cream and bring to a gentle simmer, scraping up any browned bits from the bottom of the pan. Continue to cook until the sauce thickens enough to coat the back of a spoon. Stir in the fresh parsley.
   Look for The sauce is ready when it bubbles gently and thickens into a glossy, velvety consistency.
   Tip Do not let the sauce boil aggressively, or the cream may separate.

The garlic should be soft and aromatic, and the heavy cream should have reduced into a thick, glossy sauce that coats the back of a spoon. It should smell creamy and savory, with the sharp edge of the garlic mellowed by the butter and reduced cream.

Final assembly

3. 3Assemble and serve
   Slice the rested steak against the grain into thin strips. Arrange the slices on a warm serving plate alongside roasted potatoes and asparagus. Spoon the rich garlic butter cream sauce generously over the steak, ensuring every piece is coated. Serve immediately while the sauce is warm and fragrant.
   Look for The sauce should flow smoothly over the steak, creating a beautiful contrast against the meat.
   Tip Warm your serving plates in a low oven before plating to keep the steak and sauce hot longer.

The sliced steak should appear pink and juicy in the center. When the sauce is poured over, it should pool slightly around the meat, with the parsley flecks evenly distributed. The plate should look vibrant, with steam rising from the hot, combined elements of the dish.

Common mistakes

A common mistake is overcrowding the pan, which causes the steak to steam rather than sear, leading to a grey, unappealing exterior. Another frequent error is using heat that is too low; high heat is critical for the initial sear.

If the sauce separates, it is likely due to the heat being too high while the cream is reducing or being added too quickly to the pan. Keep the heat controlled and stir consistently.

How to tell it’s done

To check for doneness, use an instant-read meat thermometer inserted into the thickest part of the steak. For a perfect medium-rare, the internal temperature should reach 145°F (63°C). The meat should feel firm but yield slightly to pressure.

After cooking, let the steak rest for at least 5 minutes on a cutting board; this allows the internal juices to redistribute throughout the meat, resulting in a much more tender and flavorful experience when sliced.

• Steaks, chops and roasts: 145°F (63°C) in the thickest part, then a 3-minute rest