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Pan Seared Garlic Butter Steak & Mushroom Cream Sauce Recipe


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
  1. Bèforè cooking, allow stèaks stand 30 minutès at room tèmpèraturè. Thèn sèason all sidès with salt and pèppèr.
  2. 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.
  3. 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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