Steak rubbed with a savory blend of herbs and seasonings, cooked just right, topped with a creamy pan sauce flavored with basil, oregano, chicken broth and garlic.
- 1 teaspoon dried oregano
- 1/2 teaspoon garlic powder
- Salt and Pepper
- 1 tablespoon of vegetable oil
- 4 rib-eye or strip steaks of similar thickness
- 2 cloves of garlic, peeled and halved
- 1/3 cup chicken broth
- 1 teaspoon of white wine vinegar
- 5 tablespoons cold unsalted butter, diced into cubes
- 1 tablespoon of heavy cream
- 1 tablespoon of chopped fresh basil
- 1 tablespoon of chopped fresh oregano
- Preheat your grill. Mix dried oregano, garlic powder, a pinch of salt and a pinch of freshly ground black pepper in a small bowl. After you have dried your steaks with paper towels, rub the mixture all over the meat. Place them on the grill and cook to desired doneness. Remove from heat and tent with foil. While the steaks rest, proceed to step 2.
- In a large skillet, heat vegetable oil on medium heat. You’ll know it’s hot when the oil spreads out over the bottom. Add garlic cloves and cook until fragrant, about 30 seconds. Carefully stir in the chicken broth and vinegar. It will boil immediately upon entering the pan so be careful. Now whisk in butter, cream, basil and fresh oregano and cook about 2 minutes. Pluck out the garlic and discard it. Season with salt and pepper. Pour sauce over your steaks and serve.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Dinner
- Cuisine: American