Savory Top Blade Steak with Mushroom Cream Sauce

Ingredients

Top blade steak

2 (about 1 pound total)

Olive oil

2 tablespoons

Salt

to taste

Black pepper

to taste

Butter

2 tablespoons

Garlic

2 cloves, minced

Mushrooms

8 ounces, sliced (cremini or button mushrooms work well)

Beef broth

1 cup

Heavy cream

1/2 cup

Fresh parsley

for garnish, chopped

Instructions

1. Preheat your grill or a skillet over medium-high heat.
2. Generously season both sides of the top blade steaks with salt and black pepper.
3. Drizzle olive oil over the steaks, ensuring they are well-coated.
4. Grill the steaks for about 4-5 minutes per side for medium-rare, adjusting the cooking time to achieve your desired doneness.
5. Once cooked, remove the steaks from the grill and let them rest for at least 5 minutes to retain their juices.
6. In a separate skillet, melt the butter over medium heat. Add the sliced mushrooms and minced garlic, cooking until the mushrooms are tender and golden brown, about 5-7 minutes.
7. Pour in the beef broth and bring it to a simmer, scraping any browned bits from the bottom of the skillet to enhance the flavor.
8. Stir in the heavy cream and allow the sauce to cook for another 2-3 minutes, until it thickens slightly.
9. Season the mushroom sauce with additional salt and black pepper to taste.
10. Slice the rested top blade steaks against the grain for maximum tenderness.
11. Serve the sliced steaks with the creamy mushroom sauce drizzled generously on top.
12. Garnish with freshly chopped parsley before serving.