Stovetop Steak with Pan Sauce | Cooking with Styles

butter

🥗Healthier: olive oil

💰Cheaper: margarine

Olive oil is lower in saturated fat.

beef broth

🥗Healthier: low-sodium beef broth

💰Cheaper: water + bouillon

Water with bouillon is a cost-effective substitute.

red wine

🥗Healthier: grape juice

💰Cheaper: cooking wine

Grape juice provides sweetness without alcohol.

fresh thyme

🥗Healthier: dried thyme

💰Cheaper: mixed dried herbs

Dried herbs are more affordable and have a longer shelf life.

Season the New York strip steak heavily with salt on all sides.

Add coarse ground pepper to the steak, ensuring a good amount for flavor.

Preheat a pan and add canola oil (or grape seed oil) for searing.

Sear the steak on all four sides until a nice crust forms.

Set the steak aside and drain most of the fat from the pan.

Turn the heat to low and add shallots, sautéing for about 1 minute.

Add garlic and thyme to the pan after the shallots are lightly sautéed.

Increase the heat to medium-high and deglaze the pan with red wine, scraping up drippings.

Reduce the red wine for a short time, then add Worcestershire sauce and Dijon mustard, incorporating them into the sauce.

Turn off the heat and add three tablespoons of butter, whisking it into the sauce until melted.

Slice the steak across the grain to make it more tender.

Plate the steak with a neat presentation, drizzling the sauce along the edge.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens