Super simple, and fabulously flavorful, this riff on pan-seared steak found in Milk Street magazine, is just the ticket to take a dinner from hum-drum to over-the-top! With Father’s Day coming up, it might be just the change your man is looking for. Of course, if he’s hell-bent on grilling, this recipe only works on the stove top because you need to make the fantastic sauce in a pan—which I guess you could improvise on an outdoor grill…
The secret is to build on the spicy mustard seed used as a steak seasoning by making that quick pan sauce with whole-grain mustard, plus a little shallot and butter. Cooking alert: Be sure the pan is off the burner when the butter is whisked into the sauce at the end so the butter doesn’t “break” and become watery. That would be a real bummer…
With our side of Roasted Sweet and Spicy Squash, another flavor-packed recipe, my man exclaimed this might be his new favorite steak meal!
Pan-Seared Steak with Mustard Seeds, Black Pepper, and Rosemary
Ingredients
- 1 Tbsp. yellow mustard seeds
- 1½ tsp. black peppercorns
- 1 Tbsp. fresh rosemary
- Kosher salt and ground black pepper
- 2 1-lb. beef sirloin strip steaks, trimmed
- 2 Tbsp. neutral oil
- 3 Tbsp. salted butter, cut into 1-Tbsp. pieces, divided
- 1 medium shallot, finely chopped
- 2 Tbsp. whole-grain Dijon mustard
Directions
- In a spice grinder, pulse the mustard seeds, peppercorns, rosemary and 1 tablespoon salt until coarsely ground. Season the steaks on all sides with the mixture.
- In a 12-inch skillet, heat the oil over medium-high until barely smoking. Add the steaks and brown on both sides until the centers reach 120°F (for medium-rare). Transfer to a platter.
- To the skillet, add 1 tablespoon of the butter and the shallot. Cook over medium, stirring, until the shallot is softened. Add â…” cup water and the Dijon mustard. Cook, stirring, until slightly thickened.
- Off heat, whisk in the remaining 2 tablespoons butter and the accumulated steak juices. Taste and season with salt and pepper.
- Slice the steaks, return to the platter and pour the sauce over them.
Adapted by Calvin Cox for Milk Street
Accounting for Taste 