New York strip steaks were on sale at my local market and I just couldn’t resist. Steak isn’t something we eat all the time because it’s pretty indulgent both in terms of health and money. And there’s nothing worse than buying an expensive piece of steak and then overcooking it at home. You can’t exactly send back overcooked steak to your own kitchen. At least not without starting a fight! However, when you are able to score a deal on quality (hopefully grass-fed and responsibly raised) beef this is definitely the perfect recipe to use. It’s simple yet gourmet and is probably one of the best steaks I’ve cooked. Armed with a cast iron pan and a thermometer, you can cook steak at home better than most chain steakhouse restaurants. Promise!
I love to accompany this steak with my Roasted Garlic Mashed Potatoes.
Taste: Strip steak is full of flavor on its own but when paired with a simple mustard cream pan sauce it’s magnificent.
Texture: PERFECT. Seriously, this produces a perfectly cooked steak with a beautiful crust on the outside and tender and juicy meat on the inside.
Ease: Very quick and easy.
Appearance: I don’t think steak is the most attractive food, it’s certainly not easy to photograph but hopefully this picture makes your mouth water a little bit! Unless you’re a vegetarian then it probably doesn’t do much for you…
Pros: Restaurant quality steak at home in no time at all.
Cons: A little pricey.
Would I make this again? Yes yes yes.
How to make Pan Seared Strip Steak with Mustard Cream Sauce
Yield: 2 servings
You can use boneless or bone-in steaks, increase cooking time for bone-in.
2 strip steaks, at room temperature
Coarse salt and freshly ground black pepper
1 teaspoon unsalted butter
1/2 cup vermouth or white wine
2 teaspoons Dijon-style mustard
1/4 cup heavy cream
Heat a 10-inch cast iron skillet over medium high heat until it is hot but not smoking, about 2 minutes. Generously season the steaks on both sides with salt and pepper. Add half the butter to the pan and set one steak directly on top. Repeat with the remaining butter and steak. Sear the steaks without touching for 2 minutes (or a minute or two longer if using bone-in), or until the steak releases easily from the pan and a golden brown crust has formed. Using tongs, hold the steak and sear both edges of the steaks for about 5 seconds. Turn the steak over and continue to sear until the steak reaches 115°F to 120°F for rare, 125°F for medium-rare, and 135° to 140°F for medium. Transfer the steaks to a warm plate to rest.
Remove the pan from the heat and carefully pour in the vermouth. Return to heat and scrape up any browned bits on the bottom of the pan with a wooden spoon. Cook until the wine is almost completely reduced, about 20 seconds. Stir in the mustard and heat for 15 seconds. Add the cream and any juices collected from the resting steak and stir to combine. Cook until the sauce coats the back of the spoon, about 10 seconds. Season with salt and pepper. Pour sauce over steaks before serving.
From Martha Stewart's Cooking School
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