Juicy, tender steak with luscious cream sauce. An impressive dish that awes you from start to finish. A truly mouthwatering dish perfect to pair with your favourite sides such as mashed potatoes and roasted/steamed veggies. And serve this with a bottle of wine for the perfect date night.
Ingredients
Steak:
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2 (10 ounces) Ribeye 1” thick
sea salt
freshly ground black pepper
3 tbsp of vegetable oil
2 garlic cloves, whole
4 tbsp of butter
4 sprigs of thyme
Potatoes:
6 small Idaho, boiled
olive oil
salt
pepper
¼ c. of parsley, chopped
½ c. of Parmesan, grated
Cream Sauce:
1 tbsp of olive oil
3 cloves of garlic, minced
1 c. of heavy cream
2 tbsp of whole mustard seed
½ c. of grated Parmesan cheese
1 tbsp of butter
freshly ground black pepper
salt
½ lemon, juiced
How to make Steak with Cream Sauce
Steak:
Step 1: Using a paper towel, pat dries the ribeye and season each side with salt and pepper.
Step 2: Heat 2 tbsp vegetable oil into the bottom of a heavy saute pan over medium-high heat. After about 5 minutes once the oil becomes thinner and there’s smoke in the pan, add the steak and sear both sides for about 4 minutes. Add in the garlic clove, thyme, and butter and baste the steak for about 5 minutes.
Step 3: When done, remove the steak from the pan and rest.
Potatoes:
Step 4: Place the cooked potatoes on a lined baking sheet and smash, adding salt, pepper, and Parmesan.
Step 5: For about 10 minutes, broil the mashed potatoes until golden brown, then sprinkle with parsley.
Cream Sauce:
Step 6: Simmer oil in a saucepot over medium heat. Add in the garlic and cook for about 3 minutes. Then, add in the heavy cream and simmer for another 5 minutes. Now, add in the whole-seed mustard, Parmesan, butter, and lemon juice. To taste, season with salt and pepper.
Ingredients
- Steak:
- 2 (10 ounces) Ribeye 1” thick
- sea salt
- freshly ground black pepper
- 3 tbsp of vegetable oil
- 2 garlic cloves, whole
- 4 tbsp of butter
- 4 sprigs of thyme
- Potatoes:
- 6 small Idaho, boiled
- olive oil
- salt
- pepper
- ¼ c. of parsley, chopped
- ½ c. of Parmesan, grated
- Cream Sauce:
- 1 tbsp of olive oil
- 3 cloves of garlic, minced
- 1 c. of heavy cream
- 2 tbsp of whole mustard seed
- ½ c. of grated Parmesan cheese
- 1 tbsp of butter
- freshly ground black pepper
- salt
- ½ lemon, juiced
Instructions
Steak:
Step 1: Using a paper towel, pat dries the ribeye and season each side with salt and pepper.
Step 2: Heat 2 tbsp vegetable oil into the bottom of a heavy saute pan over medium-high heat. After about 5 minutes once the oil becomes thinner and there’s smoke in the pan, add the steak and sear both sides for about 4 minutes. Add in the garlic clove, thyme, and butter and baste the steak for about 5 minutes.
Step 3: When done, remove the steak from the pan and rest.
Potatoes:
Step 4: Place the cooked potatoes on a lined baking sheet and smash, adding salt, pepper, and Parmesan.
Step 5: For about 10 minutes, broil the mashed potatoes until golden brown, then sprinkle with parsley.
Cream Sauce:
Step 6: Simmer oil in a saucepot over medium heat. Add in the garlic and cook for about 3 minutes. Then, add in the heavy cream and simmer for another 5 minutes. Now, add in the whole-seed mustard, Parmesan, butter, and lemon juice. To taste, season with salt and pepper.
