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August 8, 2011
Pan-Seared Strip Steaks
Beef On The Stove Top
Prep time:
10 minutesCooking time:
20 minutes“Shallots give this popular dish a delicate flavor-but at a high price. To save money, replace the shallots called for with a small white onion, sliced, and a small clove of minced garlic.”
Ingredients
Serves 4
- 4 (6-ounce) New York strip steaks
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 4 shallots, thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
Directions
1
Combine steaks and vegetable oil in a resealable plastic bag and seal tightly. Shake until steaks are coated. Remove steaks from plastic bag.
2
Season steaks with salt and pepper. Heat a large skillet over medium-high heat; add steaks.
3
Sear steaks for 3 minutes per side; reduce heat to medium. Cook for 5 minutes per side or until desired doneness. Remove to a serving platter; cover to keep warm.
4
Stir flour into pan drippings. Stir in beef broth. Cook, stirring continually, over medium heat until slightly thickened, about 3 minutes. Stir in shallots, basil and thyme. Drizzle sauce over steaks.
Variations(0)
Reviews(0)
Cookin' xpress!
Cookin' xpress!
You will find it easier to trim fat from the steaks if you first chill the steaks in the freezer until firm.
Great Pairings
Roasted Garlic Mashed Potatoes
Roast an extra garlic head and use the softened garlic as a spread instead of butter. Roasted garlic makes a great topping for hot slices of crusty French bread. It's a richly flavored treat that is nearly fat free.
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