FOOD

Steak with Cream Sauce

Steak & potatoes... and cream sauce. Enough said.

FOOD

Steak with Cream Sauce

Steak & potatoes... and cream sauce. Enough said.

Ingredients

Steak

  • 2 (10 oz) ribeye 1 inch thick
  • sea salt
  • freshly ground black pepper
  • 3 tablespoons of vegetable oil
  • 2 garlic cloves, whole
  • 4 tablespoons of butter
  • 4 sprigs of thyme

Potatoes

  • 6 small Idaho, boiled
  • olive oil
  • salt
  • pepper
  • ¼ cup of parsley, chopped
  • ½ cup of parmesan, grated

Cream Sauce

  • 1 tablespoon of olive oil
  • 3 cloves of garlic, minced
  • 1 cup of heavy cream
  • 2 tablespoons of whole mustard seed
  • ½ cup of grated parmesan cheese
  • 1 tablespoon of butter
  • freshly ground black pepper
  • salt
  • ½ lemon, juiced

Steps

Steak

  1. Pat dry ribeye with paper towel. Season both sides with salt and pepper.
  2. In the bottom of a heavy saute pan, heat 2 tablespoons of vegetable oil on medium-high heat until oil becomes thin and smokes in the pan (about 5 minutes).
  3. Sear steak for 4 minutes on each side.
  4. Add garlic clove, thyme, and butter to the pan.
  5. Baste steak with butter for 5 minutes to impart flavor.
  6. Then remove the steak and allow it to rest.

Potatoes

  1. On a lined baking sheet, smash cooked potatoes, adding salt, pepper, parmesan, and olive oil.
  2. Broil for 10 minutes until golden brown and sprinkle with parsley.

Cream Sauce

  1. In a sauce pot on medium heat, simmer the oil and garlic for about 3 minutes.
  2. Add heavy cream, and gently bring to a simmer for about 5 minutes.
  3. Add whole-seed mustard, parmesan, butter, and lemon juice; season with salt and pepper.