Pan-Seared Strip Steak With Red-Wine Pan Sauce and Pink-Pepperco
Ready In: 1 min
Serves: 2
Ingredients
pink-peppercorn butter
- 1⁄4 cup unsalted butter, room temperature
- 1 teaspoon minced fresh thyme
- 1 teaspoon honey
- 1 teaspoon whole pink peppercorns
- coarse kosher salt
Steak
- 10 ounces New York strip steaks (about 1 1/4 to 1 1/2 inches thick)
- 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon minced fresh thyme
- coarse kosher salt
- 1⁄4 cup thinly sliced shallot
- 1 cup dry red wine
- 1⁄2 cup low sodium beef broth or 1⁄2 cup low sodium chicken broth
Directions
- pink-peppercorn butter.
- 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.
- steak.
- 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.
- 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.
- Cut steak against grain into 1/3-inch-thick slices. Divide between plates. Top with sauce; serve with puree.
Did you Make This?
Tell us how it came out or how you tweaked it, add your photos, or get help.
Show Off