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1
Bring steaks to room temperature.
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2
Prepare the rub.
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3
In a small bowl combine the Garlic powder, salt and pepper.
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4
Using the olive oil, Rub 1 Tbsp of olive oil on top and bottom to each steak. Next rub the dry seasonings into the steak, again to top and bottom of both pieces.
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5
Pierce the steaks with a fork .
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6
Heat grill pan to medium-high heat. Place the meat into the hot pan getting the first initial sear for about 30 seconds on each side. Turn to medium-low and allow to cook about 7 more min or so on each side, For medium-rare, the meat yields only slightly to the touch, beginning to firm up. There should be an internal temperature of 130 to 135 (F) degrees.
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7
Once Steak is cooked to desired tenderness, leaving the grill pan on, remove the steaks from the pan and allow to rest for 5-7 min or so.
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8
Add 2 Tbsp butter to the grill pan for which the steaks were cooked in and begin to loosen and De-glaze the pan. While the pan De-glazes, in a separate small sauce pan, add the remaining 2 Tbsp butter and minced garlic, heat through to a small simmer. Pour the De-glazed butter sauce into the garlic and butter, whisk until well combined. Lower heat.
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9
To the same small saucepan add Sour Cream, whisking until well combined. Add Flour to the saucepan and whisk to thicken. Add milk to the saucepan and whisk to thicken.
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10
To the best of your judgement, add more milk or a bit more flour until the sauce is to your desired creamy or saucy thickness. Lastly, add a pinch of Salt and/or pepper to taste.
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11
Slice the beef against the grain and arrange on serving plates to about 3-4 oz each. Drizzle the country gravy across the center of each serving.
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12
Add a 1/2 cup (more or less) serving of the Warm Honey & Potato Cabbage salad.
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13
Serve Warm.
