Servings: 4
Prep time: 15 minutes
Cook time: 15 to 20 minutes
Ingredients
Steaks
- 4 steaks, 180 to 225 g each (flank steak, striploin, or ribeye)
- 30 ml (2 tablespoons) steak seasoning blend
- 30 ml (2 tablespoons) vegetable oil
- 15 ml (1 tablespoon) butter
- 1 sprig fresh thyme
The Sauce
- 45 ml (3 tablespoons) butter
- 45 ml (3 tablespoons) flour
- 500 ml (2 cups) milk
- 375 ml (1 ½ cups) sharp cheddar, grated
- 30 ml (2 tablespoons) yellow mustard
- 60 ml (4 tablespoons) dill pickles, finely chopped
- Salt and pepper to taste
Garnish
- 1 small red onion, thinly sliced into rings
Preparation
- In a saucepan over medium heat, melt the butter for the sauce. Add the flour and whisk for 1 to 2 minutes, until the roux turns a light golden color.
- Gradually stir in the milk while whisking to create a smooth mixture. Bring to a gentle simmer and continue cooking for 3 to 5 minutes, stirring constantly, until the sauce thickens.
- Reduce the heat, add the cheddar, and stir until it’s completely melted. Stir in the mustard and chopped pickles. Season with salt and pepper to taste, then keep warm.
- Season the steaks on both sides with the steak spice blend.
- In a hot skillet over medium-high heat, heat the vegetable oil and sear the steaks for 2 to 3 minutes on each side, until nicely browned.
- Add the butter and the sprig of thyme. When the butter begins to foam, baste the steaks with the fragrant butter. If necessary, reduce the heat slightly and continue cooking depending on the thickness of the meat and your desired doneness.
- Remove the steaks from the heat and let them rest for a few minutes.
- Spread the sauce over the bottom of each plate, place a steak on top of the sauce, and garnish with thin slices of raw onion. Serve immediately.
