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SERVES:
2

INGREDIENTS:

two 10-12 ounce strip steaks
salt for seasoning steaks
generous amount coarse ground pepper for seasoning steaks
3-4 tsp vegetable oil for searing steaks

1 small onion, peeled and cut into small dice
2 tsp Dijon mustard
2 - 3 tsp chopped fresh thyme
1/2 cup heavy cream

PROCEDURE:

Preheat the oven to 400 degrees and season the steaks on both sides with salt and a generous amount of coarse ground black pepper.

Add a little splash of vegetable oil ta cast iron skillet or a heavy bottomed oven proof pan on medium high heat, add the steaks and cook the first side until it is nicely browned.

Once the first side is nicely seared, carefully flip the steaks over. Let go for another minute or so, and then, being careful of the hot handle, place the skillet into the preheated oven.

Once the steaks are cooked to your liking, carefully take the pan out of the oven and then transfer the steaks onto a cooling rack on top of a baking tray.

While the steaks are resting, turn the heat back to medium high under the skillet and add the onions and cook to soften.

At that point, add the chopped thyme, a couple of tsp of Dijon mustard and about 1/2 cup heavy cream, stir it around and let it cook down a bit and it is time to eat.

Time it so that any of the side dishes you're serving with it, like mashed potatoes and sauteed spinach or kale, are ready to go at the same time.

HINTS:

It's a good idea to take the steaks out of the fridge 20 - 30 minutes prior to cooking, so they're not ice cold when you're ready to cook them.

Use a splatter guard if you have one to help keep your stovetop clean.