Diamond Cut Steak with Garlic Butter Pan Sauce
Ingreadient
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1 (5 to 6 ounce) round steak
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1 1/2 teaspoons high heat vegetable oil
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salt and freshly ground black pepper to taste
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1 rounded tablespoon butter
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1 clove garlic, finely minced
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1/3 cup beef broth or water
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1 tablespoon chopped Italian parsley or other fresh herb
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1 slice French bread, toasted
Direction
- Diamond cut steak as demonstrated in the video, and rub both sides with oil. Season with salt and pepper; refrigerate until ready to cook. Place a heavy-duty sauté pan over high heat, and preheat for several minutes.
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Sear the steak for about 1 minute per side for medium, or to your desired doneness. Remove the steak to a plate, turn off the heat, and toss butter into the pan along with garlic. Stir for about 15 seconds, and then add broth or water. Stir, scraping any of the charred bits off the bottom of the pan.
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Additional liquid can be added if the pan gets dry, or the heat can be turned back on to reduce if there’s too much liquid. You should end up with about 3 tablespoons of sauce. Stir in the parsley.
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Place the diamond cut steak on toasted French bread, and spoon over the sauce.
