This recipe features delicious reverse-seared steaks topped with a creamy Parmesan mushroom sauce. While rich in fat and calories, it uses simple and high-quality ingredients. Perfect for a satisfying meal!
1: Let steaks come to room temp, pat dry with paper towel then coat in olive oil and season generously on all sides with salt, pepper and garlic powder.
2: Place them on a wired rack and into the oven at 275 until they reach about 10 degrees less than your desired internal temperature.
3: While the steaks are resting, prepare the sauce by getting a large pan going over medium-high heat.
4: Add in the butter, mushrooms and minced garlic. Let cook for 5-8 minutes until mushrooms are nice and brown.
5: Once the mushrooms are cooked to your liking, add in the bone broth, dijon mustard, worcestershire sauce and heavy cream. Mix to combine then add in the parmesan and give it another mix. Let it simmer until thickens then add salt and pepper to your liking.
6: Set sauce aside on low heat then get a large skillet going over high heat.
7: Grease with avocado oil spray or your fat of choice and sear the steaks for 1.5-2 minutes per side to get a nice crust.
8: Let steak rest for a couple minutes, slice it up add the sauce on top and ENJOY!
