Steak with Cream Sauce
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
- Pat dry ribeye with paper towel. Season both sides with salt and pepper.
- 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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