Cross Rib Steak with Garlic Sauce

Mouthwatering cross rib steak, sautéed mushrooms and a butter-rich garlic sauce will make you think you're eating at a nice steak house. (Oh covid, how I do miss eating at a restaurant once in awhile 😧)

Ingredients:

2 - 1" thick cross rib steaks (totalling 3/4 lb)

1 tbsp olive oil

2 tbsps avocado or vegetable oil

1 tsp salt

1 tsp pepper

1 tsp balsamic vinegar

2 tbsps butter

Garlic Sauce:

1/2 cup butter

2-4 tsps minced garlic, depending on your preference

2 tsps garlic powder

1/2 tsp salt

1 tbsp fresh squeezed lemon juice

2 tsps fresh chopped parsley

Fried Mushrooms:

2 cups thick sliced mushrooms

2 tbsps butter

steak spice

1 tbsp olive oil

To begin, rub the steaks with olive oil, balsamic, salt and pepper and leave on the counter about 1 hour or until they reach room temperature.

Prepare the sauce. Melt 1-2 tbsps butter in a saucepan. Add garlic for 30 seconds, making sure not to overcook it. Then on low heat add the rest of the butter, salt, and garlic powder. Add the lemon juice for 30 seconds before removing from heat. Then add the chopped parsley.

In a large skillet add the mushrooms, 2 tbsps butter, steak spice and olive oil. Heat on medium high temperature stirring occasionally until golden.

Heat avocado oil in a heavy skillet on high heat, then add the meat. Turn every minute using tongs. After 3 minutes add 2 tbsps butter and spoon melting butter and any pan juices over the top. You could also add a spoonful of the garlic sauce to each steak.

The smaller steak cooked faster than this one 🠟 so was removed to a plate. The internal temperature should read 125°F. Then plate the meat and cover to keep warm.