Dinner

Strip Steak With Dijon Sauce Recipe

ByElena Hart February 17, 2026February 17, 2026

Introduction

This Strip Steak with Dijon Sauce is a simple yet elegant dish perfect for a weeknight dinner or special occasion. The juicy, perfectly cooked steak pairs beautifully with a tangy, flavorful Dijon sauce that elevates every bite.

A white oval plate holds several thick slices of medium-rare steak arranged in a slightly overlapping line, showing a pinkish-red center with a seared brown crust. Creamy sauce with small bits of onion covers the steak unevenly, pooling slightly underneath. To the right, a small white bowl contains more of the same pale yellow sauce with visible pepper flakes, along with a black spoon resting inside. The background is a white marbled texture. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 boneless New York strip steak (about 12 ounces)
Kosher salt and freshly ground black pepper

1 large shallot, finely chopped
1 large garlic clove, grated

1 tablespoon white wine vinegar
1/2 teaspoon sugar

1/4 cup Dijon mustard
3 tablespoons olive oil
1 tablespoon unsalted butter

Instructions

Step 1: Take the steak out of the refrigerator 30 minutes before cooking to bring it to room temperature. Season generously with salt and pepper. Preheat your oven to 425°F (220°C).
Step 2: Prepare the Dijon sauce while the steak comes to temperature. In a medium bowl, combine the chopped shallot, grated garlic, white wine vinegar, and sugar. Let the mixture sit for about 10 minutes to mellow the flavors. Then whisk in the Dijon mustard and olive oil, seasoning with salt and pepper to taste. Set aside.
Step 3: Heat a 10-inch cast-iron pan or heavy skillet over medium-high heat for about 1 minute until very hot. Add the butter and swirl it around to coat the pan. Place the steak in the pan and cook until a brown crust forms on the bottom, about 2 to 3 minutes. Flip and cook for another 1 to 2 minutes.

Step 4: Transfer the pan with the steak into the preheated oven and cook for 4 to 5 minutes for medium-rare, or longer to your desired doneness.
Step 5: Remove the steak from the oven and transfer to a cutting board. Let it rest for 10 minutes before slicing into 1/2-inch thick pieces.
Step 6: Serve the sliced steak drizzled with the Dijon sauce. Save any extra sauce to dress a salad or another protein.

Tips & Variations

Use a cast-iron skillet for the best crust on your steak.
Letting the steak rest is crucial to keep it juicy and tender.
For a creamier sauce, stir in a tablespoon of crème fraîche or sour cream after whisking in the mustard and olive oil.

If you prefer less acidity, reduce the white wine vinegar to 1 teaspoon.

Storage

Store leftover steak and Dijon sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat the steak gently in a skillet over low heat or enjoy it cold in sandwiches or salads. The sauce can be served cold or warmed slightly before serving.

How to Serve

On a large white oval plate, several slices of medium-rare steak are arranged in a slightly overlapping row from left to right, showing a pink center and dark brown seared edges. The steak is topped with a generous, thick mustard-based sauce that has a creamy yellow color with visible pieces of mustard seeds and small bits of onion, drizzling unevenly down the slices and pooling slightly on the plate. To the right side on the white marbled surface, there is a small white bowl filled with the same mustard sauce and a black spoon resting inside it. The overall look is hearty and rich, with a focus on the contrast between the pink meat and the pale yellow sauce. photo taken with an iphone --ar 4:5 --v 7

Serve this delicious recipe with your favorite sides.

FAQs

Can I use a different cut of steak for this recipe?

Yes, you can substitute with ribeye, sirloin, or filet mignon. Cooking times may vary, so adjust accordingly to achieve your preferred doneness.

How do I know when the steak is medium-rare?

The internal temperature for medium-rare is about 130°F (54°C). Use a meat thermometer to check, or cook until the steak feels slightly firm but still has some give when pressed.