Garlic Steak with Sauce (Print Version)
# Ingredients:
→ Steak and Seasonings
01 -
Salt and coarse black pepper to your liking
02 -
4 tablespoons unsalted butter
03 -
2 tablespoons of olive oil
04 -
6-8 sprigs of rosemary, thyme, or parsley, your choice
05 -
4 New York strip steaks, around 7 ounces each and 1 inch thick
06 -
6 garlic cloves, smashed lightly
→ Mushroom Cream Sauce
07 -
1 cup sliced brown mushrooms
08 -
1-2 teaspoons Worcestershire sauce or balsamic vinegar
09 -
1/2 cup heavy or light cream, whichever you prefer
10 -
2 cloves of garlic, mashed
# Instructions:
01 -
Pull those steaks out of the fridge and let them relax on the counter for about half an hour. Season all sides really well with salt and pepper.
02 -
Heat up a heavy cast-iron pan over medium-high, adding a splash of olive oil. When it's smoking hot, place a couple of steaks in the pan. Let them cook for 3 minutes per side until they've got a gorgeous sear.
03 -
Turn the heat down to medium-low. Throw in the butter, garlic cloves, and herb sprigs. As the butter melts and foams, spoon it over the steaks for 1-2 minutes, so they soak up all that flavor. Cook until they're how you like them.
04 -
Take your cooked steaks out, put them on a plate, and pour the buttery juices over the top. Don’t skip this rest time. Cook the second batch of steaks, saving those final juices for the sauce.
05 -
As your steaks sit, cook the crushed garlic in the pan juices until it smells amazing. Add your mushrooms and vinegar, letting them soften. Stir in the cream and season with some salt and black pepper to taste.
# Notes:
01 -
You’ll get steakhouse-quality meat at home, with a crisp sear, tender middle, and a creamy mushroom sauce made from the same pan.
02 -
Don’t skip resting the meat—it’ll keep all those delicious juices locked in!