Mix together salt, pepper and granulated garlic in a small dish. Put 1/2 of the mixture on each side of the steak rubbing it in well. The cracked pepper should not be powdered like table pepper. This needs to be coarsely cracked, preferably in a mortar and pestle.
Preheat a heavy skillet, cast iron works best, and add oil then butter. Don't let the fats burn but be sure it is very hot. Add steak and fry on each side for about 6 minutes or until steak is medium rare, 130 degrees F. internal temperature. Remove steak from pan and set aside. To the pan add diced onions and stir till just cooked. Add cream and stir till combined. Put steak back in pan and simmer for 5 minutes covered.
Slice steak across the grain and serve covered with pan sauce.
Top sirloin is about the cheapest cut of beef I would use for this. Since the steak does not marinate or get tenderized by any other means a cut like top of the round or bottom round steak would be just too chewy. Doing this with a filet mignon is a bit trickier to get at the right temperature but it is actually one of the only really good ways to cook that cut. Why, because the fat in the dish goes back into the normally lean steak.
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|Serving Size: 1 Serving (351g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 518 (69%)|
|Amt Per Serving||% DV|
|Total Fat 57.5g||77 %|
|Saturated Fat 24g||120 %|
|Monounsaturated Fat 23.8g|
|Polyunsanturated Fat 4.7g|
|Cholesterol 159.3mg||49 %|
|Sodium 751.1mg||26 %|
|Potassium 885.4mg||23 %|
|Total Carbohydrate 8.3g||2 %|
|Dietary Fiber 1g||4 %|
|Sugars, other 7.3g|
|Protein 48.9g||70 %|
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Calories per serving: 751
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