Steak
1. Heat a stainless clad pan over medium-high heat before adding any oil.
2. Make sure your steaks are seasoned well and completely dry! Otherwise, you won’t get a good sear.
3. Add oil to thinly coat the pan and allow it to come up to heat. I like using avocado oil for this because of it’s high smoke point and neutral flavor.
4. Add steaks and sear for approx. 4 min on each side. It should release easily with no sticking.
5. Lower the heat and add butter, smashed garlic cloves, and rosemary sprigs. Carefully tilt your pan so that you can baste the steaks with the flavored butter.
6. Most importantly, after removing from the heat, let rest for minimum 10 min before serving. Always slice against the grain for the most tender bite.
* If using a thermometer: Medium Rare – 135 degrees, Medium – 145 degrees
For the sauce
1. In the same pan over medium heat, add shallots and mushrooms. Sauté for 1-2 min.
2. Add butter, red wine and beef stock. Stir to combine and let simmer for 10 min.
3. Then, add corn starch slurry, salt & lots of pepper and stir until thickened. Serve overtop steak and enjoy!
