Chef Guide to Steak & Sauce

Ingredients

• 2 pieces Steak (ribeye or sirloin) (8 oz each, trimmed, brought to room temperature)
• 1 tsp Kosher Salt (Season both sides of the steak)
• 1 tsp Freshly Ground Black Pepper (Coarse grind, plus extra for finishing)
• 1 tbsp Olive Oil (For high‑heat searing)
• 2 tbsp Unsalted Butter (Cut into pieces, added for the pan sauce)
• 1 cup Mushrooms (cremini or button) (Cleaned and sliced)
• 1 cube Beef Stock Cube (Dissolved in ¼ cup hot water for deglazing)
• 2 tbsp Crème Fraîche (Room temperature, adds richness)
• 1 tsp Dijon Mustard (Smooth, adds tang)
• 1 tsp Fresh Lemon Juice (About ¼ lemon, brightens the sauce)
• 1 tbsp Fresh Parsley (Chopped, optional garnish)

Instructions

1. Season the Steaks

   Pat the steaks dry, season both sides with salt and freshly ground black pepper, and let them sit at room temperature while you heat the pan.

   Time: PT5M

2. Sear the Steaks

   Heat the cast‑iron skillet over high heat until very hot. Add olive oil, then place the steaks in the pan. Cook 2 minutes without moving, then flip and cook another 2 minutes for a nice crust.

   Time: PT4M

   Temperature: 400°F

3. Finish Cooking in Butter

   Reduce the heat to medium‑low, add the butter pieces, and baste the steaks. Continue cooking until the interior reaches about 130°F for medium‑rare (about 3 minutes).

   Time: PT3M

   Temperature: Medium‑low

4. Rest the Steaks

   Transfer the steaks to a warm plate, loosely cover with foil, and let rest for 5 minutes. Resting lets the juices redistribute.

   Time: PT5M

5. Sauté the Mushrooms

   In the same skillet, add a little more butter if needed and toss in the sliced mushrooms. Cook, stirring occasionally, until they release moisture and turn golden brown (about 4 minutes).

   Time: PT4M

   Temperature: Medium

6. Deglaze and Add Stock

   Pour the hot water with the dissolved beef stock cube into the pan, scraping up the browned bits (fond). Let the liquid reduce by half (about 2 minutes).

   Time: PT2M

   Temperature: Medium

7. Finish the Sauce

   Stir in the crème fraîche, Dijon mustard, lemon juice, and a generous grind of black pepper. Add the chopped parsley and cook gently for another 2 minutes until the sauce is smooth and glossy.

   Time: PT2M

   Temperature: Low

8. Plate and Serve

   Slice the rested steaks against the grain, arrange on plates, and spoon the mushroom crème fraîche sauce over the top. Garnish with extra parsley if desired.

   Time: PT1M

Nutrition Facts

Calories

450

Protein

35 g

Carbohydrates

5 g

Fat

30 g

Fiber

1 g