1-Gathering and Prepping: First, get all your ingredients ready chop that red onion, slice the garlic, and let the steaks sit out to reach room temperature. This prep takes roughly 5 minutes and sets you up for success, so you won’t feel rushed. Heat a large heavy-bottomed skillet over medium-high heat to get that perfect sear.

2-Cooking the Steaks: Season the 2 (8-oz.) strip steaks generously with kosher salt and black pepper. Add 2 tablespoons of salted butter and 2 tablespoons of olive oil to the hot skillet, then place the steaks in and cook for about 3 minutes per side for medium-rare, hitting that 130°F internal temperature. Once done, remove the steaks to a cutting board and let them rest while you work on the sauce.

3-Building the Sauce: Now, toss in the finely diced red onion, sliced garlic cloves, and fresh thyme leaves to the skillet with the steak drippings; stir and cook for 2 to 3 minutes until softened. Pull the skillet off the heat, add 1/2 cup brandy (or a substitute like whiskey or beef broth), and stir to combine. For more tips on searing steak, check out this guide to cooking steak on the stovetop it’s a game-changer for home cooks.

4-Finishing Touches: Return the skillet to the heat, scrape the bottom to deglaze, then stir in 1 cup heavy cream, 1 tablespoon whole-grain mustard, and 1 tablespoon balsamic reduction. Let it simmer until the sauce thickens, about 2 minutes, and season to taste. Slice the rested steaks, arrange them on plates, spoon over the sauce, and sprinkle with 3 tablespoons minced chives. Serve right away for the best flavor, as shared in our tips for optimal results.