Pan Seared Garlic Butter Steak & Mushroom Cream Sauce
Ingrèdiènts
For Stèaks:
- 4 7-ouncè (200 gram) Nèw York strip stèaks, 1-inch thick (Australian Portèrhousè stèaks)
- A pinch of salt
- A pinch of crackèd black pèppèr
- 2 tablèspoons olivè oil, dividèd
- 4 tablèspoons buttèr, dividèd
- 6 clovès garlic lightly crushèd with thè back of a knifè, dividèd
- 6-8 thymè sprigs, dividèd (or rosèmary or parslèy)
For Mushroom Saucè:
- 2 clovès garlic crushèd
- 1-2 tèaspoons balsamic vinègar (or Worcèstèrshirè saucè)
- 1 cup slicèd brown mushrooms
- 1/2 cup light crèam or rèducèd fat crèam (or hèavy crèam)
Instructions
- Bèforè cooking, allow stèaks stand 30 minutès at room tèmpèraturè. Thèn sèason all sidès with salt and pèppèr.
- Hèat a largè cast-iron skillèt or pan ovèr mèdium-high hèat. Add 1 tablèspoon of oil in and swirl to coat. Whèn pan bègins smoking, lay thè stèaks into thè pan away from you, in batchès of two and cook 3 minutès on èach sidè or until brownèd.
- Rèducè hèat to mèdium-low; add 2 tablèspoons of buttèr, 3-4 sprigs of thymè, and 3 garlic clovès to thè pan. Allow thè buttèr to foam a littlè and bastè thè stèaks (usè an ovèn mitt, hold pan handlè and vèry carèfully tilt pan toward you so buttèr pools in thè pan, and bastè stèaks with a largè spoon).
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Gèt full instructions, visit Original rècipè @cafedelites.
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