Best Pan Seared Steak Mustard Cream Sauce Recipes

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Steaks: Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Pat steaks dry with paper towel. Season steaks on both sides with salt and pepper. Add half the butter to the skillet and set one of the steaks directly on top. Repeat with remaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Transfer steaks to a warm plate to rest.
• Sauce: Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Add cream and any juices that have collected from steak; stir to combine. Stir in mustard; heat 15 seconds. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
• Place steaks on dinner plates and pour sauce over the top, dividing evenly, before serving.

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE

Steps:

• Sear steaks Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Season steaks on both sides with salt and pepper. Add half the butter to the pan and set one of the steaks directly on top. Repeat with the emaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 2 minutes. 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 115°F to 120°F for rare, 125°F for medium-rare, and 135°F to 140°F for medium. Transfer steaks to a warm plate to rest.
• Make sauce Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Stir in mustard and heat for 15 seconds. Add the cream and any juicesthat have collected from steak, and stir to combine. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
• Serve Place the steaks on dinner plates and pour the sauce over, dividing evenly, before serving.
• PAN-SEARED STEAK WITH BALSAMIC SAUCE
• 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. Transfer steaks and rosemary sprigs to a warm plate to rest. Return skillet to heat and carefully pour in 1/3 cup balsamic vinegar. Deglaze pan, stirring up any browned bits, and reduce to a syrupy consistency, 15 to 25 seconds. Season with salt, add any juices that have collected under the steaks, and stir to combine. Remove from heat. Add 1 tablespoon unsalted butter, swirling to combine. Place steaks on plates and brush each with sauce, dividing evenly. Garnish with rosemary sprigs.
• PAN-SEARED STEAK WITH RED-WINE SHALLOT SAUCE
• Combine 1 cup dry red wine, such as Côtes-du-Rhône, 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. Cook steaks as directed above. After removing them from the pan, return skillet to medium-high heat. Once it is hot again, remove from heat and carefully pour in wine mixture (it will spatter). Return to heat and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits fig. 3.33. Reduce heat and simmer until liquid is reduced by half, 1 to 2 minutes. Season with salt, add any juices that have accumulated on the plate, and stir to combine. Remove from heat and add 1 tablespoon unsalted butter, swirling to combine. Place steaks on plates and pour sauce over, dividing evenly.

PAN-SEARED STEAK MUSTARD-CREAM SAUCE

Steps:

• See Best International Cookbook page 197