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Pan Seared Garlic Butter Steak and Mushroom Cream Sauce Recipe

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This recipe for Pan Seared Garlic Butter Steak and Mushroom Cream Sauce is from Kiki's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
For Steaks:

4 - 7 oz. New York strip steaks, 1-inch thick
A pinch of salt
A pinch of cracked black pepper
2 Tbs. olive oil, divided
4 Tbs. butter, divided
6 cloves garlic, lightly crushed, divided
6-8 Thyme sprigs, divided

For Mushroom Sauce:

2 clovescrushed garlic
1-2 Tsp. balsamic vinegar (or Worcestershire sauce)
1 cup sliced brown mushrooms
1/2 cup light cream or heavy cream
Directions:
Directions:
Allow steaks to sit at room temperature for 30 minutes. Season with salt and pepper.
Heat a large cast iron skillet over medium high heat. Add 1 Tbs. oil, swirl in pan, and allow to smoke. Add steaks and cook 3 minutes on each side.
Reduce heat to medium low; add 2 Tbs. butter, 3-4 sprigs of thyme, and 3 garlic cloves. Allow butter to foam and baste steaks further 1-2 minutes.
Discard thyme and garlic and transfer steaks to plate. Pour pan juices over the steaks and let rest for 5 minutes.
While steaks are resting, add crushed garlic to buttery juices in pan and saute' on medium heat for 30 seconds. Add vinegar and mushrooms and cook until soft, then add cream. Season with salt and pepper to taste.
Number Of Servings:
Number Of Servings:
4
Preparation Time:
Preparation Time:
10 minutes

 

 

 

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