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Seared Steaks with Creamy Ranch Peppercorn Sauce
10 Prep Time
minutes
Varies Cook Time
minutes
Varies Total Time
minutes
2 Serving
size
Print Recipe
Ingredients
- 2- 8 ounce portions of quality steak cut of choice (1” thickness)
- 6 tablespoons butter
- 3 tablespoons flour
- 1 cup whole milk
- ¼ cup sour cream
- 1 teaspoon fresh parsley, chopped
- ½ teaspoon chives
- ¼ teaspoon garlic powder
- ¼ teaspoon onion powder
- ½ teaspoon fresh thyme leaves
- ¼ teaspoon rosemary
- ½ teaspoon salt (more may be added to taste)
- 1 teaspoon fresh ground black pepper
Preparation
Directions for the sauce:
- Melt 4 tablespoons of butter in a saucepan over medium heat
- Stir in the flour to make a roux (paste)
- Stir in the milk, and cook until mixture thickens (5 min)
- Stir in the seasonings and the sour cream
- Drizzle over seared steaks (recipe below)
Directions for the steaks:
- Season steaks with salt and pepper
- Heat a cast iron skillet over high heat
- Brush with 1 tablespoon of butter
- Sear sides of steak according to level of doneness desired
- Serve with peppercorn ranch sauce
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