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    You are in: Home / Recipes / Pan-Seared Strip Steak With Red-Wine Pan Sauce and Pink-Pepperco Recipe
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    Pan-Seared Strip Steak With Red-Wine Pan Sauce and Pink-Pepperco

    Total Time:

    Prep Time:

    Cook Time:

    1 mins

    1 mins

    0 mins

    Queen Dana's Note:

    Recipe by Jodi Liano. Feb 2011 Bon Appetit

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    Ingredients:

    Servings:

    Units: US | Metric

    pink-peppercorn butter

    Steak

    Directions:

    1. 1
      pink-peppercorn butter.
    2. 2
      Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed. Season with coarse salt and black pepper. Place small sheet of plastic wrap on work surface; place butter mixture atop plastic. Using plastic wrap as aid, form butter mixture into 11/2-inch-diameter cylinder; wrap tightly and chill. DO AHEAD Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
    3. 3
      steak.
    4. 4
      Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper. Let steak stand at room temperature 30 minutes.
    5. 5
      Heat medium nonstick skillet over medium-high heat. Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare. Transfer steak to plate; tent with foil. Add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits. Add wine; boil until liquid is reduced by half, stirring often, about 1 minute. Add broth; boil until sauce is thickened, about 2 minutes. Whisk in 3 tablespoons pink-peppercorn butter. Season sauce with coarse salt and pepper.
    6. 6
      Cut steak against grain into 1/3-inch-thick slices. Divide between plates. Top with sauce; serve with puree.

    Browse Our Top Steak Recipes

    Ratings & Reviews:

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    Nutritional Facts for Pan-Seared Strip Steak With Red-Wine Pan Sauce and Pink-Pepperco

    Serving Size: 1 (336 g)

    Servings Per Recipe: 2

    Amount Per Serving
    % Daily Value
    Calories 692.1
     
    Calories from Fat 445
    64%
    Total Fat 49.5 g
    76%
    Saturated Fat 24.0 g
    120%
    Cholesterol 175.8 mg
    58%
    Sodium 84.2 mg
    3%
    Total Carbohydrate 9.5 g
    3%
    Dietary Fiber 0.1 g
    0%
    Sugars 3.5 g
    14%
    Protein 30.0 g
    60%

    The following items or measurements are not included:

    pink peppercorns

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