Back on the air today after taking care of some Asphalt Cowboys duties. BTW…I have tickets for sale for our 71st annual Community BBQ. PM me and I’ll hook you up.
Pan-Seared Garlic Butter Steak with Mushroom Cream Sauce
4 6-ounce steaks (sirloin, rib-eye, NY strip)
Garlic salt and fresh-ground pepper, to taste
2 tablespoons olive oil
1 stick unsalted butter
4 cloves garlic, minced
8 ounces mushrooms, sliced
1 cup heavy cream
1 teaspoon Dijon mustard
Fresh parsley, chopped (for garnish)
Season the steaks with garlic salt on both sides.
In a large skillet, heat olive oil over medium-high heat.
Add the steaks to the skillet and sear for about 3-4 minutes on each side, or until they reach desired doneness. Remove from the skillet and let rest.
In the same skillet, reduce heat to medium and add butter. Once melted, add minced garlic and sliced mushrooms. Sauté until mushrooms are golden brown.
Pour in the heavy cream and add Dijon mustard, stirring to combine. Cook until thickened, about 3-5 minutes.
Serve the steaks topped with the mushroom cream sauce and garnish with chopped parsley.