Reverse-Seared Steaks with Sauce | Cal Will Cook It
Reverse-Seared Steaks with Sauce
10 mins prepServes 4
Delicious reverse-seared steaks topped with a creamy parmesan mushroom sauce. This dish combines tender chuck eye steaks with a rich sauce made from simple, quality ingredients like garlic, mushrooms, and parmesan.
1: Let steaks come to room temperature, pat dry with a 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°F until they reach about 10 degrees less than your desired internal temperature.
3: While the steaks are resting, prepare the sauce by heating a large pan over medium-high heat and adding the butter, mushrooms, and minced garlic. Cook for 5-8 minutes until the mushrooms are browned.
4: Once the mushrooms are cooked, add in the bone broth, dijon mustard, worcestershire sauce, and heavy cream. Mix to combine, then add the parmesan and let it simmer until thickened. Season with salt and pepper to taste.
5: Set the sauce aside on low heat, then heat a large skillet over high heat, grease with avocado oil spray, and sear the steaks for 1.5-2 minutes per side.
6: Let the steak rest for a couple of minutes, slice it up, add the sauce on top, and enjoy!
