Total Time
35mins
Prep 5 mins
Cook 30 mins

This was pretty simple. I just cooked the steak to medium rare and used my left over cabbage salad from the Orange Chicken recipe I made the night prior for family and friends.The Warm Honey & Potato Cabbage Salad really is delicious. Since there is usually quite a bit leftover from the original dinner. I like to use the leftover cabbage salad with other meals, as it pairs nicely with just about any savory dish. :)

Ingredients Nutrition

Directions

  1. Bring steaks to room temperature.
  2. Prepare the rub.
  3. In a small bowl combine the Garlic powder, salt and pepper.
  4. Using the olive oil, Rub 1 Tbsp of olive oil on top and bottom to each steak. Next rub the dry seasonings into the steak, again to top and bottom of both pieces.
  5. Pierce the steaks with a fork .
  6. Heat grill pan to medium-high heat. Place the meat into the hot pan getting the first initial sear for about 30 seconds on each side. Turn to medium-low and allow to cook about 7 more min or so on each side, For medium-rare, the meat yields only slightly to the touch, beginning to firm up. There should be an internal temperature of 130 to 135 (F) degrees.
  7. Once Steak is cooked to desired tenderness, leaving the grill pan on, remove the steaks from the pan and allow to rest for 5-7 min or so.
  8. Add 2 Tbsp butter to the grill pan for which the steaks were cooked in and begin to loosen and De-glaze the pan. While the pan De-glazes, in a separate small sauce pan, add the remaining 2 Tbsp butter and minced garlic, heat through to a small simmer. Pour the De-glazed butter sauce into the garlic and butter, whisk until well combined. Lower heat.
  9. To the same small saucepan add Sour Cream, whisking until well combined. Add Flour to the saucepan and whisk to thicken. Add milk to the saucepan and whisk to thicken.
  10. To the best of your judgement, add more milk or a bit more flour until the sauce is to your desired creamy or saucy thickness. Lastly, add a pinch of Salt and/or pepper to taste.
  11. Slice the beef against the grain and arrange on serving plates to about 3-4 oz each. Drizzle the country gravy across the center of each serving.
  12. Add a 1/2 cup (more or less) serving of the Warm Honey & Potato Cabbage salad.
  13. Serve Warm.