PAN-SEARED STEAKS

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Pan-Seared Steaks image

Seared with a pat of butter in a hot skillet, the steak is presented with potent Dijon mustard and our Bistro Pommes Frites.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 5

4 boneless strip steaks (8 to 10 ounces each, about 3/4 inch thick), fat trimmed, room temperature
Coarse salt and freshly ground pepper
4 teaspoons unsalted butter
Dijon mustard, for serving
Steak sauce, for serving (optional)

Steps:

  • Heat a 14-inch skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add 1 teaspoon butter to one area of skillet, and immediately place a steak on top. Repeat with remaining butter and steaks. Cook steaks, without moving them, 3 minutes. Flip steaks, and cook until an instant-read thermometer inserted into the thickest part registers 125 degrees to 130 degrees (for medium-rare), 2 to 3 minutes more.
  • Transfer steaks to warmed plates, and let rest 5 to 10 minutes. Serve with mustard and steak sauce if desired.

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