Ingredients:

  • Two (8 oz / 225g each) Sirloin or Ribeye Steaks, at room temperature
  • tsp Coarse Sea Salt
  • /2 tsp Freshly Ground Black Pepper
  • Tbsp High smoke point oil (Avocado or Grapeseed)
  • Tbsp Unsalted Butter (for basting)
  • sprigs Fresh Thyme
  • Garlic Cloves, smashed (for basting)
  • Tbsp Unsalted Butter (for sauce base)
  • Tbsp All-Purpose Flour
  • cloves Garlic, minced finely
  • /4 cup Dry White Wine (e.g., Pinot Grigio)
  • /4 cup Heavy Cream (35% fat)
  • /4 cup Chicken or Beef Stock (low sodium)
  • tsp Dijon Mustard
  • Tbsp Fresh Parsley, chopped (for garnish)

Instructions:

  1. Temper: Remove steaks from the fridge 45 minutes before cooking. Pat them bone dry with paper towels. Season aggressively on all sides with coarse sea salt and freshly ground black pepper.
  2. Sear: Heat the heavy-bottomed skillet (cast iron is ideal) over high heat until smoking slightly. Add the high smoke point oil.
  3. Initial Sear: Place steaks carefully in the hot pan. Sear undisturbed for 3–4 minutes until a deep brown crust forms on the bottom.
  4. Flip & Baste: Flip steaks. Immediately add 2 Tbsp of butter, thyme sprigs, and smashed garlic to the pan. Tilt the pan and use a spoon to continuously baste the foaming, flavoured butter over the steaks for 1–2 minutes.
  5. Check Temp & Rest: Use an instant-read thermometer to check doneness (aim for 125°F/52°C for Medium-Rare). Transfer steaks to a clean cutting board, tent loosely with foil, and let rest for at least 10 minutes.
  6. Aromatics: Reduce pan heat to medium-low. Carefully pour off any excess fat from the skillet, leaving the browned bits (the fonds). Add 1 Tbsp of butter. Once melted, add minced garlic and sauté gently for 1 minute until fragrant—do not let it brown.
  7. Roux: Whisk in the flour quickly, cooking for 1 minute to form a pale roux.
  8. Deglaze: Pour in the white wine. Scrape up all the browned bits from the bottom of the pan with a wooden spoon. Let it bubble and reduce by half.
  9. Simmer: Whisk in the stock and heavy cream until smooth. Bring to a gentle simmer.
  10. Finish: Stir in the Dijon mustard. Season with salt and pepper to taste. Allow the sauce to thicken slightly (about 3–5 minutes). It should coat the back of a spoon.
  11. Serve: Slice steak against the grain. Spoon sauce generously over the top and garnish with fresh parsley.