Step 1

To make the steak

Step 2

Pat steaks dry with paper-towelling. Season each steak generously with some salt.Place a large cast-iron (or stainless-steel skillet) over medium-high heat and add canola oil. Once the oil is sizzling hot, add the steaks to the pan and cook for 5 to 6 minutes until the steak releases easily from the pan and is well browned. Turn the steaks over to cook on the other side for an additional 6 to 8 minutes or until a digital instant-read thermometer reaches your desired doneness (135°F/57°C for medium-rare). Remove the steaks from the pan and tent loosely with aluminum foil; let rest for 10 to 15 minutes to allow steaks to finish cooking.

Step 3

To make the Creamy Mushroom Pan-sauce

Step 4

Place the pan used to sear the steaks over low heat. Melt the butter and add the mushrooms; cook, stirring occasionally until browned and most of the water has evaporated. Add the garlic and cook for another minute.Stir in the Dijon and heavy cream; simmer for 3 to 5minutes until the sauce is thickened. Stir in the chives; spoon sauce over the steaks to serve.TIP: If the cream thickens too much, add a little water to thin the sauce.

Step 5

To make the Grainy Mustard Pan-sauce

Step 6

Place the pan used to sear the steaks over low heat. Melt 1 tbsp of the butter; add the shallot and cook for 1 minute until shallot is translucent. Add the beef stock and bring it to a simmer. Cook for 5 minutes to reduce; stir in the grainy mustard and cook for an additional minute. Finish sauce by stirring stir in the remaining 2 tbsp of the butter.

Step 7

To make the Ginger-Miso Pan-sauce

Step 8

Place the pan used to sear the steaks over low heat and add the gingerroot. Cook for 2 minutes, stirring, until the ginger is softened. Stir in the apple cider and bring to a simmer; cook for 5 minutes to reduce. Whisk in the miso paste and simmer for an additional 1 to 2minutes. Stir in the butter.Set a fine mesh sieve over a bowl and strain the pan sauce, using a spoon to push all the liquid through. Discard the solids and pour the finished sauce over the steaks to serve.TIP: Pour the juices that have accumulated on the plate your steak is resting on, into your pan sauce to add extra beefy flavour.

Step 9

Cooking Know How Tip

Step 10

For more pan-searing tips and techniques Pan Searing Know How