Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce


4 New York strip steaks (7 oz each, 1-inch thick)
Salt and cracked black pepper
2 tbsp olive oil
4 tbsp butter
6 garlic cloves, crushed
6–8 thyme sprigs (or rosemary/parsley)
Mushroom Sauce:
2 garlic cloves, crushed
1–2 tsp balsamic vinegar (or Worcestershire sauce)
1 cup sliced brown mushrooms
1/2 cup light cream (or heavy cream)


For the Steaks:

Season the steaks: Allow steaks to stand at room temperature for 30 minutes. Season with salt and pepper on all sides.
Heat up the skillet: In a large cast-iron skillet over medium-high heat, heat 1 tbsp oil until smoking. Lay two steaks into the pan and sear for 3 minutes per side, or until well-browned.
Baste and finish cooking:
Reduce heat to medium-low.
Add 2 tbsp butter, 3-4 thyme sprigs, and 3 garlic cloves to the pan.
Baste steaks with butter for an additional 1-2 minutes, or until done to your liking.
Discard thyme and garlic, transfer steaks to a plate, and pour pan juices over them. Let rest for 5 minutes.
Repeat for remaining steaks, discarding herbs but reserving the second batch of pan juices.
For the Mushroom Sauce:

Sauté garlic in the pan’s buttery juices over medium heat for 30 seconds.
Add vinegar and mushrooms:
Cook until mushrooms soften.
Add cream, season with salt and pepper, and mix well.
Serve: Pair your perfectly seared steaks with the creamy mushroom sauce and some garlic roasted potatoes. Enjoy this indulgent meal with friends and family!

Serve with garlic roasted potatoes for a satisfying meal. Make sure to baste the steaks well for maximum flavor.


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