A hearty and creamy chowder featuring tender steak, potatoes, and a hint of peppery spice.
Season the steak with salt and pepper and sear it in a skillet until browned on both sides.
Ensure the skillet is hot before adding the steak to achieve a good sear.
Remove the steak from the skillet and let it rest. Meanwhile, melt the butter in the same skillet.
Using the same skillet retains the flavors from the steak.
Add the mushrooms and garlic to the skillet and sauté until softened.
Stir occasionally to prevent the garlic from burning.
Dice the potatoes and add them to a large pot along with the sautéed mushrooms and garlic.
Cut the potatoes into even pieces for uniform cooking.
Cut the rested steak into bite-sized pieces and add to the pot.
Cut against the grain for tender pieces.
Pour in the cream and let the mixture simmer until the potatoes are tender.
Stir occasionally to prevent sticking.
Taste and adjust the seasoning with additional salt and pepper if needed.
Season gradually to avoid over-salting.
Serve the chowder hot, garnished with freshly cracked pepper, and enjoy.
Pair with crusty bread for a complete meal.
