PAN-SEARED STEAK WITH SAUCES

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Pan-Seared Steak with Sauces image

This boneless strip steak recipe uses an unusual trick for infusing both the steak and sauce with extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

Two 8- to 10-ounce top loin boneless strip steaks, cut 1-inch thick, at room temperature
Coarse salt and freshly ground pepper
1 teaspoon unsalted butter
Mustard Cream Sauce
Red Wine-Shallot Sauce
Balsamic Vinegar Sauce

Steps:

  • Heat a 10-inch cast-iron skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add 1/2 teaspoon butter to one side of pan, and immediately place steak on top; repeat with remaining butter and steak. Do not move meat. Turn after 2 minutes, and cook until an instant-read thermometer reaches 125 degrees for medium-rare or 130 degrees for medium.
  • Transfer steaks to warmed plates to rest; reserve skillet for pan sauce, if desired.

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