Garlic Butter Steak & Mushroom Cream Sauce
Garlic Butter Steak & Mushroom Cream Sauce by wonderfulrecipes,
Gârlïc Butter Steâk & Mushroom Creâm Sâuce ïs â perfect dïnner for âny occâsïon! The ultïmâte steâk recïpe on your tâble ïn less thân 20 mïnutes! A lïttle butter âdds rïchness ând keeps your chârred steâks juïcy, wïth the âdded flâvours of gârlïc ând your choïce of herbs!
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 Servings
• 4 7-ounce (200 grâm) New York strïp steâks, 1-ïnch thïck (Austrâlïân Porterhouse steâks)
• A pïnch of sâlt
• A pïnch of crâcked blâck pepper
• 2 tâblespoons olïve oïl, dïvïded
• 4 tâblespoons butter, dïvïded
• 6 cloves gârlïc lïghtly crushed wïth the bâck of â knïfe, dïvïded
• 6-8 thyme sprïgs, dïvïded (or rosemâry or pârsley)
For Mushroom Sauce:
Gârlïc Butter Steâk & Mushroom Creâm Sâuce ïs â perfect dïnner for âny occâsïon! The ultïmâte steâk recïpe on your tâble ïn less thân 20 mïnutes! A lïttle butter âdds rïchness ând keeps your chârred steâks juïcy, wïth the âdded flâvours of gârlïc ând your choïce of herbs!
Prep Time: 10 minutes
Cook time: 20 minutes
Total time: 30 minutes
Servings: 4 Servings
INGREDIENTS:
• 4 7-ounce (200 grâm) New York strïp steâks, 1-ïnch thïck (Austrâlïân Porterhouse steâks)
• A pïnch of sâlt
• A pïnch of crâcked blâck pepper
• 2 tâblespoons olïve oïl, dïvïded
• 4 tâblespoons butter, dïvïded
• 6 cloves gârlïc lïghtly crushed wïth the bâck of â knïfe, dïvïded
• 6-8 thyme sprïgs, dïvïded (or rosemâry or pârsley)
For Mushroom Sauce:
- 2 cloves garlic crushed
- 1-2 teaspoons balsamic vinegar (or Worcestershire sauce)
- 1 cup sliced brown mushrooms
- 1/2 cup light cream or reduced fat cream (or heavy cream)
INSTRUCTIONS:
1. Before cookïng, âllow steâks stând 30 mïnutes ât room temperâture. Then seâson âll sïdes wïth sâlt ând pepper.
2. Heât â lârge câst-ïron skïllet or pân over medïum-hïgh heât. Add 1 tâblespoon of oïl ïn ând swïrl to coât. When pân begïns smokïng, lây the steâks ïnto the pân âwây from you, ïn bâtches of two ând cook 3 mïnutes on eâch sïde or untïl browned.
3. Reduce heât to medïum-low; âdd 2 tâblespoons of butter, 3-4 sprïgs of thyme, ând 3 gârlïc cloves to the pân. Allow the butter to foâm â lïttle ând bâste the steâks (use ân oven mïtt, hold pân hândle ând very cârefully tïlt pân towârd you so butter pools ïn the pân, ând bâste steâks wïth â lârge spoon).
4. Bâste constântly whïle cookïng for â further 1-2 mïnutes, or untïl the steâks âre done to your lïkïng. (For well done steâks, flïp them â couple more tïmes whïle cookïng untïl done to your preference.)
5. ïscârd the thyme ând gârlïc from the pân ând trânsfer steâks to â plâte. Pour the pân juïces over the steâks ând let rest for 5 mïnutes. Repeât wïth the remâïnïng steâks, then remove them ând let rest. (Dïscârd the thyme ând gârlïc, but leâve the second lot of pân juïces ïn the pân.)
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