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• 2 pieces thick-cut beef steaks (ribeye, sirloin, or tenderloin)
• to taste salt and black pepper
• 1 tablespoon olive oil
• 1 tablespoon unsalted butter (for steak)
• 2 cloves garlic cloves (for steak)
• 1 sprig fresh rosemary or thyme
• 2 tablespoons unsalted butter (for sauce)
• 3 cloves garlic cloves (for sauce)
• 1/2 cup cooking cream
• 1/4 cup vegetable broth
• 1 teaspoon Dijon mustard
• 1 tablespoon fresh parsley
• 1/2 teaspoon crushed red pepper flakes

Instructions

1. 1

   Pat steaks dry and season generously with salt and pepper on both sides.

2. 2

   Heat olive oil in a heavy skillet over high heat.

3. 3

   Add steaks and sear for 3–4 minutes per side until a deep crust forms.

4. 4

   Add 1 tablespoon of butter, crushed garlic cloves, and rosemary to the skillet. Spoon the melted butter over the steak as it finishes cooking.

5. 5

   Remove steaks from the pan and let them rest for 5–10 minutes.

6. 6

   In the same skillet, reduce heat to medium. Add the remaining 2 tablespoons of butter and sauté minced garlic for 30 seconds.

7. 7

   Whisk in cream, vegetable broth, and Dijon mustard. Simmer until thickened, about 2–3 minutes.

8. 8

   Stir in fresh parsley, red pepper flakes (if using), and season with salt and pepper to taste.

9. 9

   Slice the rested steak and serve with the creamy garlic herb sauce.