Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter
Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter is a flavorful Continental Global Delicacies dish prepared with quality ingredients. Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed.
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Easy Prep ≤ 4 steps · Fast & beginner friendly
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Moderate 5–8 steps · Everyday home cooking
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Expert ≥ 9 steps · Multi-step advanced prep
Ingredients Required
Tap or click any ingredient to check off during cookingStep-by-Step Cooking Method
Follow numbered steps for authentic taste and perfectionCombine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed.
Season with coarse salt and black pepper.
Place small sheet of plastic wrap on work surface; place butter mixture atop plastic.
Using plastic wrap as aid, form butter mixture into 1 1⁄2-inch-diameter cylinder; wrap tightly and chill.
DO AHEAD: Can be made 3 days ahead.
Keep chilled.
Bring to room temperature before using.
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.
Heat medium nonstick skillet over medium-high heat.
Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare.
Transfer steak to plate; tent with foil.
Add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits.
Add wine; boil until liquid is reduced by half, stirring often, about 1 minute.
Add broth; boil until sauce is thickened, about 2 minutes.
Whisk in 3 tablespoons pink-peppercorn butter.
Season sauce with coarse salt and pepper.
Cut steak against grain into 1/3-inch- thick slices.
Divide between plates.
Top with sauce; serve with puree.
Chef's Secret Tips & Serving Pairings
- Serve hot and fresh as a wholesome non-vegetarian meal.
- Pairs excellently with steamed rice, flatbreads, or fresh salad garnish.
