Tag Archives: strip steak

Strip Steak with Umami Butter Sauce

Uncategorized, , , ,

If you’re looking to add a bit of a kick to your usual steak routine, this creamy fusion of butter and Sriracha sauce starts with a base of caramelized miso, which deepens its savory-nutty flavor, and adds body to the finished dressing. It brings tang and a gentle pulse of heat from the vinegary Sriracha. 

Words to the wise: There was an abundance of sauce for the amount of steak. You may want to cook more steaks or cut the sauce ingredients by half. If you do have leftovers, it’s also fantastic on any other protein like tofu, chicken, or even fish. 

Strip Steak with Umami Butter Sauce

  • Servings: 2-3
  • Difficulty: easy
  • Print

Ingredients

  • 2 1″-thick New York strip steaks (about 12 oz. each)
  • Kosher salt
  • 2 Tbsp. extra-virgin olive oil or vegetable oil
  • 5 Tbsp. unsalted butter, cut into pieces, divided
  • 2 Tbsp. white or yellow miso
  • ½ cup Sriracha
  • ¼ cup water
  • 2 scallions, thinly sliced

Directions

  1. Heat a dry large heavy skillet, preferably cast iron, over medium-high. Season steaks generously with salt, then coat with oil. When skillet is very hot, cook steaks, turning every 2 minutes or so, until deeply browned and an instant-read thermometer inserted into thickest part registers 120° for medium-rare (internal temperature should climb to about 130° as steaks rest), 8–10 minutes.
  2. Transfer steaks to a wire rack set inside a rimmed baking sheet and let rest 10 minutes.
  3. Meanwhile, melt 1 Tbsp. butter in a small saucepan over medium heat. Add miso and cook, stirring and scraping bottom of pan constantly, until miso darkens a few shades and smells very toasty and nutty (it will stick to pan), about 4 minutes.
  4. Pour in ¼ cup water and whisk until incorporated, scraping bottom of pan to release any browned bits. Add Sriracha and remaining 4 Tbsp. butter; cook, whisking constantly, until butter is melted and sauce is smooth. Season with salt.
  5. Transfer steaks to a cutting board and slice against the grain. Arrange on a platter and spoon some butter sauce over; top with scallions. Serve remaining butter sauce alongside.

http://www.lynnandruss.com

Adapted from a recipe by Chris Morocco for Bon Appétit

Pan-Seared Steak with Mustard Seeds, Black Pepper, and Rosemary

Uncategorized, , , ,

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

  • Servings: 4
  • Difficulty: easy
  • Print

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

  1. 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.
  2. 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.
  3. To the skillet, add 1 tablespoon of the butter and the shallot. Cook over medium, stirring, until the shallot is softened. Add ⅔ cup water and the Dijon mustard. Cook, stirring, until slightly thickened.
  4. Off heat, whisk in the remaining 2 tablespoons butter and the accumulated steak juices. Taste and season with salt and pepper.
  5. Slice the steaks, return to the platter and pour the sauce over them.

http://www.lynnandruss.com

Adapted by Calvin Cox for Milk Street