I’m really not much of a steak chef (my husband is usually the one who cooks the steak in our house), but this is one way I can consistently turn out a good steak. I may be a one-trick pony when it comes to cooking steak, but it’s a darn good trick! Adapted from tasty.co.
Ingredients:
2 nice steaks (NY strip or ribeye are good)
Salt & pepper to taste
1 tbsp olive oil
1-1/2 tbsp butter, divided
1 small shallot, chopped
1-1/2 tbsp capers, drained and rinsed
1/4 cup dry white wine
2 tbsp dijon mustard
2 tbsp heavy cream
Pat the steaks dry with paper towel and season generously with the salt & pepper.
Heat a large skillet over medium-high heat and add the oil and 1 tbsp of butter. When the butter is melted, add the steaks and sear for 5 minutes per side, so a nice crust forms. Remove the steaks to a cutting board to rest.
Add the remaining butter, shallot, and capers to the pan. Cook for 2-3 mins, then deglaze the pan with the wine. Cook until wine is reduced by half. Add mustard and cream, stir well, and adjust seasonings as needed.
Slice steak thinly, and serve with the sauce poured over. Serves 2.
Ingredients:
2 nice steaks (NY strip or ribeye are good)
Salt & pepper to taste
1 tbsp olive oil
1-1/2 tbsp butter, divided
1 small shallot, chopped
1-1/2 tbsp capers, drained and rinsed
1/4 cup dry white wine
2 tbsp dijon mustard
2 tbsp heavy cream
Pat the steaks dry with paper towel and season generously with the salt & pepper.
Heat a large skillet over medium-high heat and add the oil and 1 tbsp of butter. When the butter is melted, add the steaks and sear for 5 minutes per side, so a nice crust forms. Remove the steaks to a cutting board to rest.
Add the remaining butter, shallot, and capers to the pan. Cook for 2-3 mins, then deglaze the pan with the wine. Cook until wine is reduced by half. Add mustard and cream, stir well, and adjust seasonings as needed.
Slice steak thinly, and serve with the sauce poured over. Serves 2.
