Pan-Seared Strip Steak With Red-Wine Pan Sauce And Pink-Peppercorn Butter Recipe

Name: Pan-Seared Strip Steak With Red-Wine Pan Sauce And Pink-Peppercorn Butter
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup (1/2 stick) unsalted butter, room temperature; 1 teaspoon minced fresh thyme; 1 teaspoon honey; 1 teaspoon whole pink peppercorns; Coarse kosher salt; 1 10-ounce New York strip steak (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-salt beef broth or low-salt chicken broth

Servings: persons

1/4 cup (1/2 stick) unsalted butter, room temperature
1 teaspoon minced fresh thyme
1 teaspoon honey
1 teaspoon whole pink peppercorns
Coarse kosher salt
1 10-ounce New York strip steak (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-salt beef broth or low-salt chicken broth

1
Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed.
2
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 1 1/2-inch-diameter cylinder; wrap tightly and chill. DO AHEAD:
3
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.
4
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 saute 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.
5
Cut steak against grain into 1/3-inch- thick slices. Divide between plates. Top with sauce; serve with puree.

248

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 12 ingredients. The key ingredients include: 1/4 cup (1/2 stick) unsalted butter, room temperature, 1 teaspoon minced fresh thyme, 1 teaspoon honey, 1 teaspoon whole pink peppercorns, and more.

Yes, Pan-Seared Strip Steak With Red-Wine Pan Sauce And Pink-Peppercorn Butter falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Pan-Seared Strip Steak With Red-Wine Pan Sauce And Pink-Peppercorn Butter

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