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
- Pat dry ribeye with paper towel. Season both sides with salt and pepper.
- 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).
- Sear steak for 4 minutes on each side.
- Add garlic clove, thyme, and butter to the pan.
- Baste steak with butter for 5 minutes to impart flavor.
- Then remove the steak and allow it to rest.
Potatoes
- On a lined baking sheet, smash cooked potatoes, adding salt, pepper, parmesan, and olive oil.
- Broil for 10 minutes until golden brown and sprinkle with parsley.
Cream Sauce
- In a sauce pot on medium heat, simmer the oil and garlic for about 3 minutes.
- Add heavy cream, and gently bring to a simmer for about 5 minutes.
- Add whole-seed mustard, parmesan, butter, and lemon juice; season with salt and pepper.