Pan Fried Strip Steaks With Beurre Rouge Recipes

PAN-SEARED STEAK WITH GARLIC BUTTER

Steps:

• Thoroughly pat steak dry with paper towels. Just before cooking, generously season with 1 1/2 tsp salt and 1 tsp black pepper
• Heat the cast iron pan until hot then add 1/2 Tbsp oil over medium-high heat, swirling to coat. Once the oil is very hot, add steaks to the skillet. Sear the steaks on the first side for 4 minutes until a brown crust has formed then flip and cook another 3-4 minutes. Using tongs, turn the steak on its sides to render the white fat and sear the edges (1-minute per edge).
• Reduce heat to medium and immediately add 2 Tbsp butter, quartered garlic cloves and rosemary to the pan. Spoon the butter sauce over the steak, tilting the pan to get butter on your spoon. Continue spooning the sauce over the steak for a minute or until the steak is about 5-10 degrees from your desired doneness (the temperature will continue to rise another 5-10 degrees while steaks rest).
• Transfer steak to a cutting board, loosely cover and rest 10 minutes before slicing into 1/2" strips to serve. Spoon extra butter sauce over sliced steak to serve.

PAN FRIED STRIP STEAKS WITH BEURRE ROUGE

Steps:

• Coat skillet with olive oil using a paper towel. Heat skillet over medium high heat until a piece of butter dropped in begins to sizzle immediately.
• Place steaks in pan and let them cook for 6 minutes on one side, flip and cook for 6 minutes on the other side. Place on a plate and put into a warmed oven, covered. (I heated oven to 350°F and then shut it off, covering the plate with another plate).
• Reduce heat to medium. In same pan, drop in the onions and garlic (or shallots) and saute for approx 2 min until they begin to caramelize. Deglaze pan with red wine and vinegar, scraping up the browned bits from the bottom of the pan to add flavor. Reduce liquid to half.
• Slowly whisk in one tbsp butter at a time, you have to do this slowly or the sauce will separate. This could take up to 10 minutes. When all of the butter is incorporated, season with salt to taste, pour sauce immediately over the steaks on each plate and grind a bit of black pepper over each.

PAN-FRIED STEAK

Steps:

• Heat a large heavy-bottomed skillet (preferably cast iron) over high 5 minutes. Generously season steaks with salt and pepper. Add 1/2 teaspoon butter to pan, then immediately top with one steak. Repeat with remaining 1/2 teaspoon butter and steak. Cook without moving steaks until a golden brown crust forms, 3 to 4 minutes. Turn and cook 2 minutes more for rare, or 3 to 4 minutes more for medium-rare. Transfer to a cutting board and let rest 5 minutes. Slice steaks against the grain; serve with sauce, if desired.
• Heat a 10- or 12-inch cast-iron skillet over high heat. Season the steaks liberally with salt and pepper. Seconds before adding a steak, drop 1/2 teaspoon of the butter into the pan and immediately top with the steak. Repeat with the remaining steak. Sear for 3 minutes without moving the steak (to form a crust). Turn and cook for 2 minutes for rare or 3 to 4 for medium rare. Remove the steaks from the pan and let them rest on a board or platter for a few minutes before serving.