Pan-Seared Strip Steak With Red-Wine Pan Sauce And Pink-Peppercorn Butter
Serves: 4
Amie Torphy
1 January 1970
Based on User reviews:
43
Spice
55
Sweetness
49
Sourness
45
mins
Prep time (avg)
4.8
Difficulty
Ingredients:
Directions:
1
For pink peppercorn butter: Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed
2
Season with coarse salt and black pepper
3
Place small sheet of plastic wrap on work surface; place butter mixture atop plastic
4
Using plastic wrap as aid, form butter mixture into 1 1⁄2-inch-diameter cylinder; wrap tightly and chill
5
DO AHEAD: Can be made 3 days ahead
6
Keep chilled
7
Bring to room temperature before using
8
Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed
9
Season with coarse salt and black pepper
10
Place small sheet of plastic wrap on work surface; place butter mixture atop plastic
11
Using plastic wrap as aid, form butter mixture into 1 1⁄2-inch-diameter cylinder; wrap tightly and chill
12
DO AHEAD: Can be made 3 days ahead
13
Keep chilled
14
Bring to room temperature before using
15
For steak: Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper
16
Let steak stand at room temperature 30 minutes
17
Heat medium nonstick skillet over medium-high heat
18
Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare
19
Transfer steak to plate; tent with foil
20
Add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits
21
Add wine; boil until liquid is reduced by half, stirring often, about 1 minute
22
Add broth; boil until sauce is thickened, about 2 minutes
23
Whisk in 3 tablespoons pink-peppercorn butter
24
Season sauce with coarse salt and pepper
25
Cut steak against grain into 1/3-inch- thick slices
26
Divide between plates
27
Top with sauce; serve with puree
28
Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper
29
Let steak stand at room temperature 30 minutes
30
Heat medium nonstick skillet over medium-high heat
31
Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare
32
Transfer steak to plate; tent with foil
33
Add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits
34
Add wine; boil until liquid is reduced by half, stirring often, about 1 minute
35
Add broth; boil until sauce is thickened, about 2 minutes
36
Whisk in 3 tablespoons pink-peppercorn butter
37
Season sauce with coarse salt and pepper
38
Cut steak against grain into 1/3-inch- thick slices
39
Divide between plates
40
Top with sauce; serve with puree