Ingredients:
- 2 (8 oz) ribeye or strip steaks
- Salt and pepper, to taste
- 2 tbsp canola oil
- 2 tbsp unsalted butter
- 2 cloves of garlic, minced
- 1 shallot, minced
- 1 tsp dried thyme
- 1/4 cup beef broth
- 1 tbsp Dijon mustard
- 1 tbsp Worcestershire sauce
- 1 tbsp chopped fresh parsley (optional)
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PREPARATION:
- Season the steaks generously with salt and pepper on both sides.
- Heat a large skillet over high heat. Once the skillet is hot, add the canola oil.
- Carefully place the steaks in the skillet and cook for 2-3 minutes per side for medium-rare, or 4-5 minutes per side for medium. Use a meat thermometer to ensure the internal temperature of the steak has reached 145 degrees F (63 degrees C) for medium-rare or 160 degrees F (71 degrees C) for medium.
- Remove the steaks from the skillet and place them on a plate to rest. Tent them with foil to keep them warm.
- In the same skillet, lower the heat to medium and add the butter. Once the butter has melted, add the garlic, shallot, and dried thyme. Cook for 1-2 minutes, or until the shallot is translucent.
- Add the beef broth, Dijon mustard, and Worcestershire sauce to the skillet and bring the mixture to a simmer. Cook for 2-3 minutes, or until the sauce has thickened.
- Slice the steaks against the grain and return them to the skillet with the butter sauce. Toss the steaks in the sauce to coat them evenly.
- Serve the steaks with the butter sauce spooned over the top. Garnish with chopped fresh parsley, if desired.
This recipe is a delicious and easy way to prepare a steak that is juicy, flavorful, and tender. The butter sauce adds a rich and savory flavor to the steak, while the pan-searing method ensures a nice crust on the outside. The sauce is simple to make, and it’s perfect for a special occasion or a romantic dinner. The steak pairs well with mashed potatoes, roasted vegetables, or a salad.
Enjoy !