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1
Sear steaks Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes.
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2
Season steaks on both sides with salt and pepper.
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3
Add half the butter to the pan and set one of the steaks directly on top.
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4
Repeat with the emaining butter and steak.
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5
Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 2 minutes.
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6
Using tongs, hold steaks and sear both sides, about 3 seconds each, then turn steaks over and continue cooking until an instant-read thermometer reaches 115F to 120F for rare, 125F for medium-rare, and 135F to 140F for medium.
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7
Transfer steaks to a warm plate to rest.
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8
Make sauce Remove pan from heat and carefully pour in vermouth (it will spatter).
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9
Return skillet to heat.
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10
Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds.
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11
Stir in mustard and heat for 15 seconds.
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12
Add the cream and any juicesthat have collected from steak, and stir to combine.
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13
Cook until sauce lightly coats the back of a spoon, about 10 seconds.
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14
Season with salt and pepper.
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15
Serve Place the steaks on dinner plates and pour the sauce over, dividing evenly, before serving.
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16
Cook steaks as directed, adding 2 small sprigs of fresh rosemary to the skillet a few seconds before steaks have finished cooking, just to heat them slightly.
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17
Transfer steaks and rosemary sprigs to a warm plate to rest.
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18
Return skillet to heat and carefully pour in 1/3 cup balsamic vinegar.
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19
Deglaze pan, stirring up any browned bits, and reduce to a syrupy consistency, 15 to 25 seconds.
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20
Season with salt, add any juices that have collected under the steaks, and stir to combine.
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21
Remove from heat.
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22
Add 1 tablespoon unsalted butter, swirling to combine.
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23
Place steaks on plates and brush each with sauce, dividing evenly.
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24
Garnish with rosemary sprigs.
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25
Combine 1 cup dry red wine, such as Cotes-du-Rhone, and 1 large shallot, thinly sliced crosswise, in a small saucepan and bring to a boil over medium-high heat, then reduce heat to medium and simmer until reduced by half, 8 to 10 minutes.
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26
Cook steaks as directed above.
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27
After removing them from the pan, return skillet to medium-high heat.
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28
Once it is hot again, remove from heat and carefully pour in wine mixture (it will spatter).
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29
Return to heat and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits fig.
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30
3.33.
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31
Reduce heat and simmer until liquid is reduced by half, 1 to 2 minutes.
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32
Season with salt, add any juices that have accumulated on the plate, and stir to combine.
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33
Remove from heat and add 1 tablespoon unsalted butter, swirling to combine.
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34
Place steaks on plates and pour sauce over, dividing evenly.
