Post Dinner Update:
Dear God. So good. The steak was perfect. On the rare side of medium rare (pink all through but not blue-purple anywhere). Chris and I have been broiling steaks recently, more I think to keep the house warm and because it's easy. After last night that is out the window. Pan-fry every time. It's much easier to get a nice sear on the outside and control the degree of done-ness. I am usually really impatient and don't let my steak rest. This is a mistake. It means a lot of the time it ends up over-cooked and not as tender and juicy as it should be. I think my New Years Resolution will be to let my steak rest!
The sauce was really good. I let it cook down a little bit more than this recipe recommend. I think next time for that amount of steak I might use 1/2-3/4 cup of wine rather than the full cup since there was a lot of liquid and took a lot more time than the recipe said to get it to halve. The flavor was great though and even though Chris is usually not fond of super wine-y sauces he really liked this one.
Pan-Seared Strip Steak with Red Wine Pan Sauce and Pink Peppercorn Butter
Recipe via Bon Appetit (February 2011)
Can be made up to 3 days ahead
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. Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed.
2. Season with coarse salt and black pepper.
2. Season with coarse salt and black pepper.
3. Place small sheet of plastic wrap on work surface; place butter mixture atop plastic. Using plastic 4. wrap as aid, form butter mixture into 1 1⁄2-inch-diameter cylinder; wrap tightly and chill.
5. Keep chilled. Bring to room temperature before using.
Steak and Pan Sauce:
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. 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.
2. Heat medium nonstick skillet over medium-high heat. Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare.
Steak and Pan Sauce:
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. 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.
2. Heat medium nonstick skillet over medium-high heat. Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare.
3. Transfer steak to plate; tent with foil.
4. Add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits.
5. Add wine; boil until liquid is reduced by half, stirring often, about 1 minute.
6. Add broth; boil until sauce is thickened, about 2 minutes.
7. Whisk in 3 tablespoons pink-peppercorn butter.
8. Season sauce with coarse salt and pepper.
9. Cut steak against grain into 1/3-inch- thick slices. Divide between plates. Top with sauce
9. Cut steak against grain into 1/3-inch- thick slices. Divide between plates. Top with sauce
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