Steak with Rich French Cream Gravy
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2 t-bone or rib eye steaks, about 1/2 to 3/4 lb. each
Season steaks with salt and pepper. Warm a large skillet over medium heat. Arrange steaks in skillet. Cook til steaks reach the desired doneness. Remove to a platter.
Deglaze the skillet with the butter. Stir in sour cream, onion powder and garlic powder. Cook til sauce coats back of a spoon. Serve over the steaks. Serves 2