Ingredients
Scale
- 2 ribeye or New York strip steaks
- Kosher salt and black pepper
- 2 tablespoons neutral oil
- 2 tablespoons unsalted butter
- 2–3 garlic cloves
- 2–3 sprigs fresh thyme
- 2 tablespoons apple juice
- 1/2 cup heavy cream
- 1 tablespoon Dijon mustard
- 1 teaspoon crushed black peppercorns
Instructions
- Pat the steaks dry and season generously with salt and pepper. Let rest at room temperature for 30–45 minutes.
- Heat a cast iron skillet over high heat. Add oil and swirl to coat.
- Sear steaks for 2–3 minutes on each side until golden brown.
- Add butter, garlic, and thyme to the pan; baste the steaks as they cook.
- Check internal temperature (130°F for medium-rare) and let rest for 5–10 minutes.
- Discard excess fat from the skillet, add apple juice to deglaze, then stir in mustard and cream; simmer until thickened.
- Slice the steak against the grain and serve topped with sauce.
- Prep Time: 15 minutes
- Cook Time: 15 minutes
- Category: Main
- Method: Frying
- Cuisine: French
Nutrition
- Serving Size: 1 steak (200g)
- Calories: 480
- Sugar: 1g
- Sodium: 820mg
- Fat: 34g
- Saturated Fat: 18g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 0g
- Protein: 37g
- Cholesterol: 110mg