Steak with Cream Sauce

By Tastemade Culinary Team

Steak & potatoes... and cream sauce. Enough said.

Updated: 3/26/2024

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Ingredients

Steak

  • 10 ounces ribeye 1 inch thick
  • sea salt
  • 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
  • 1/4 cup of parsley, chopped
  • 1/2 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
  • 1/2 cup of grated parmesan cheese
  • 1 tablespoon of butter
  • black pepper
  • salt
  • 1/2 lemon, juiced

Steps

  1. Pat dry ribeye with paper towel. Season both sides with salt and pepper.
  2. 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).

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