Pan-Seared Garlic Butter Steak and Mushroom Cream Sauce

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4- 7 oz. 1" thick New York strip steaks
Pinch of salt and cracked black pepper
2 tbsps olive oil (divided)
4 tbsps butter (divided)
6 cloves garlic (lightly crushed with the back of a knife-divided)
6 to 8 sprigs thyme (or rosemary or parsley-divided)
2 cloves garlic (crushed)
1 to 2 tsps Worcestershire sauce (or balsamic vinegar)
1 cup brown mushrooms (sliced)
1/2 cup heavy cream
1. Before cooking, allow the steaks to stand at room temperature for 30 minutes.  Season all sides with salt and pepper.
2. Heat a large cast iron skillet over medium-high heat.  Add 1 tbsp of olive oil and swirl to coat.
3. When the pan begins smoking, lay the steaks into the pan away from you, in batches of two and cook for 3 minutes on each side, or until browned.
4. Reduce heat to medium-low and add 2 tbsps of the butter, 3 to 4 sprigs of thyme, and 3 garlic cloves.
5. Allow the butter to foam a little and baste the steaks.  Baste constantly while cooking for an additional 1 to 2 minutes, or until the steaks are done to your liking.
6. Discard the thyme and garlic from the pan and transfer the steaks to a plate.
7. Pour pan juices over the steaks and let rest for 5 minutes.
8. Repeat with the remaining steaks, removing to rest for 5 minutes.
9. Discard the garlic and thyme but keep the pan juices in the pan.
10. While the steaks are resting, add the crushed garlic to the buttery juices in the pan and saute on medium heat for 30 seconds until fragrant.
11. Add the Worcestershire/vinegar and mushrooms and cook until soft, and then add the heavy cream.  Season with salt and pepper, to taste.
12. Serve steaks with the mushroom sauce.
Makes 4 servings.

Should be good served with garlic roasted potatoes.

Martha Johnson

Member since Aug 2007

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