Pan Seared Steak with Mushroom Cream Sauce Recipe
Pan-Seared Steak with Mushroom Cream Sauce
Submitted By: Taz
Ingredients:
2 (10-16oz) Rib Eye Steaks (about 1 ½ inches thick)
2 Tbs Olive Oil
4 Tbs Butter
6 cloves Fresh Garlic - crushed using flat of knife
8 Sprigs Fresh Thyme - divided
6-12 oz Cremini (AKA Baby-Bella) Mushrooms - sliced
1 Small Shallot - small chopped
1 clove Fresh Garlic - small chopped
½ Cup Heavy Cream
¼ Cup Dry White Wine
¼ Cup Asiago Cheese - grated
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Allow steaks to come to room temperature (remove from refrigerator at least 30 minutes before cooking) - Pat steak dry with paper towels and season well with kosher salt and fresh ground pepper on all sides
- Heat olive oil in a large heavy bottomed skillet (cast iron is best) over medium-high heat until just smoking - Place steaks in skillet 'Standing on edge' and allow to cook until nicely browned (apx 1 minute) - Rotate and repeat until all sides are seared and browned
- Lay the steaks flat on one side - Reduce heat to medium low and add the butter, crushed garlic, and 6 sprigs of thyme to the skillet and allow butter to come to a 'foam' - Hold the pan at a slight angle so that the melted butter pools (use an oven mitt to hold handle if necessary) along with the garlic and thyme sprigs - Using a large spoon, baste the steaks with the melted butter for 1 minute - Flip the steaks and repeat a total of 5 five times (3 minutes to a side) or until steaks are cooked to your liking (Internal temp using a probe thermometer: Rare= 120-130ºF, Med Rare= 130-135ºF, Medium= 140-150ºF, Med Well= 155-165ºF, Well Done= 170 ºF+)
- Transfer steaks to a serving dish and loosely cover with aluminum foil (LEAVE ALL OF THE FAT/JUICES IN THE SKILLET!) - Allow steaks to rest undisturbed while finishing the dish
- Return skillet to heat and increase to medium - Discard the crushed garlic and thyme sprigs - Add the chopped garlic, shallot, remaining 2 sprigs of thyme, and mushrooms - Sauté until mushrooms just begin to change color (apx 2-3 minutes)
- Add the white wine (lightly scrape the bottom of the pan with rubber/silicone spatula to de glaze and lift all of the 'fond') and bring to a simmer - Allow to simmer until reduced by about half (apx 2 minutes) - Add the heavy cream, and Asiago cheese - Allow to simmer (stirring constantly) until cheese is fully melted and incorporated and sauce has slightly thickened (apx 5-8 minutes) - Adjust seasoning - Remove thyme sprigs
- Pour sauce over the top of the steaks and serve immediately along with garlic roasted new potatoes and/or roasted vegetables of choice (a tossed green salad and smashed potatoes are a great too!)
