Strip Steak With Dijon Sauce Recipe
This recipe features a perfectly seared New York strip steak paired with a tangy Dijon mustard sauce. The steak is pan-seared to develop a flavorful crust and finished in the oven for a juicy medium-rare center. The accompanying Dijon sauce, made with shallots, garlic, white wine vinegar, and olive oil, adds a bright and savory complement to the rich steak, making for an elegant yet simple dish.
- Prep Time: 35 minutes
- Cook Time: 12 minutes
- Total Time: 47 minutes
- Yield: 1 serving 1x
- Category: Main Course
- Method: Oven Roasting and Pan Searing
- Cuisine: American
Ingredients
Scale
Steak
- 1 boneless New York strip steak (about 12 ounces)
- Kosher salt, to taste
- Freshly ground black pepper, to taste
- 1 tablespoon unsalted butter
Dijon Sauce
- 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
- Salt and freshly ground black pepper, to taste
Instructions
- Prepare the Steak: Remove the strip steak from the refrigerator 30 minutes before cooking to bring it to room temperature. Season both sides generously with kosher salt and freshly ground black pepper. Preheat your oven to 425°F (220°C).
- Make the Dijon Sauce: In a medium bowl, combine the finely chopped shallot, grated garlic, white wine vinegar, and sugar. Let this mixture rest for about 10 minutes to meld the flavors. Then whisk in the Dijon mustard and olive oil until emulsified. Season with salt and pepper to taste and set aside.
- Sear the Steak: Heat a 10-inch cast-iron skillet or heavy-bottom pan over medium-high heat for about 1 minute until very hot. Add the unsalted butter and swirl it to coat the pan. Place the steak in the skillet and cook for 2 to 3 minutes, until the underside develops a rich, brown crust. Flip the steak and cook for an additional 1 to 2 minutes on the other side.
- Finish Cooking in the Oven: Transfer the skillet with the seared steak to the preheated oven. Roast the steak for 4 to 5 minutes to achieve medium-rare doneness.
- Rest the Steak: Remove the steak from the oven and transfer it to a cutting board. Allow it to rest for 10 minutes so the juices redistribute, ensuring a tender and juicy result.
- Serve: Slice the steak into 1/2-inch thick pieces and drizzle the prepared Dijon sauce over the top. Extra sauce can be saved for salads or other proteins.
Notes
- Resting the steak before cooking and after cooking is essential for optimal tenderness and even cooking.
- Use a cast-iron skillet for best searing results due to its excellent heat retention.
- The Dijon sauce can be refrigerated and used within 3 days as a flavorful dressing or condiment.
- Adjust cooking time based on steak thickness and desired doneness; use a meat thermometer if unsure (medium-rare is about 130°F/54°C).
Keywords: strip steak, New York strip, Dijon sauce, steak recipe, pan-seared steak, oven-roasted steak, easy steak dinner
Find it online: https://thefoodrecipe.com/strip-steak-with-dijon-sauce-recipe/
