Introduction

This Strip Steak with Dijon Sauce is a simple yet elegant dish perfect for a special dinner or a satisfying weeknight meal. The tender, juicy steak pairs beautifully with a tangy, flavorful Dijon sauce that you can easily prepare ahead of time.

Strip Steak With Dijon Sauce Recipe - Recipe Image

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 about 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).
Step 2: Prepare the Dijon sauce by combining the finely chopped shallot, grated garlic, white wine vinegar, and sugar in a medium bowl. Let the mixture sit for about 10 minutes to mellow the flavors. Then whisk in the Dijon mustard and olive oil. Season with salt and pepper to taste and set aside.
Step 3: Heat a 10-inch cast-iron skillet or heavy pan over medium-high heat for about 1 minute until very hot. Add the butter and swirl to coat the pan as it melts. Place the steak in the pan and cook without moving it for 2 to 3 minutes until a deep golden crust forms.
Step 4: Flip the steak and cook for another 1 to 2 minutes. Then transfer the entire pan to the preheated oven and roast for 4 to 5 minutes for medium-rare doneness.
Step 5: Remove the pan from the oven and transfer the steak to a cutting board. Let it rest for 10 minutes to allow the juices to redistribute.
Step 6: Slice the steak into 1/2-inch thick pieces and drizzle generously with the prepared Dijon sauce before serving. Save any leftover sauce for salads or to complement other proteins.

Tips & Variations

For a richer sauce, stir in a tablespoon of crème fraîche or sour cream just before serving.
If you don’t have white wine vinegar, lemon juice can be used as a substitute for brightness.
Use a meat thermometer to check doneness: 130°F (54°C) for medium-rare.
Try adding fresh herbs like tarragon or chives to the Dijon sauce for an herbal twist.

Storage

Store leftover steak and Dijon sauce separately in airtight containers in the refrigerator for up to 3 days. Reheat steak gently in a low oven or covered skillet to avoid overcooking. The sauce can be served cold or warmed slightly before use.

How to Serve

Serve this delicious recipe with your favorite sides.

FAQs

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

Yes, this method works well with ribeye, sirloin, or filet mignon. Just adjust cooking time for thickness and personal doneness preferences.

Is it necessary to rest the steak after cooking?

Resting is important as it allows the juices to redistribute, ensuring a juicy and tender steak. Skipping this step can result in dryer meat.

Strip Steak With Dijon Sauce Recipe

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4.5 from 74 reviews

This classic Strip Steak with Dijon Sauce recipe features a perfectly seared New York strip steak cooked to medium-rare and topped with a flavorful, tangy Dijon mustard sauce made with shallots, garlic, and white wine vinegar. Ideal for a quick yet sophisticated meal, it combines the rich taste of tender steak with a zesty sauce that enhances every bite.

Author: Elias
Prep Time: 40 minutes
Cook Time: 10 minutes
Total Time: 50 minutes
Yield: 1 serving 1x
Category: Main Course
Method: Stovetop
Cuisine: American

Ingredients

Scale

Steak

1 boneless New York strip steak (about 12 ounces)
Kosher salt, to taste
Freshly ground black pepper, to taste

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 pepper, to taste

For Cooking

1 tablespoon unsalted butter

Instructions

Prepare the Steak: Remove the 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, then set aside.
Make the Dijon Sauce: In a medium bowl, combine the finely chopped shallot, grated garlic, white wine vinegar, and sugar. Let this mixture sit for about 10 minutes to meld the flavors. Then whisk in the Dijon mustard and olive oil until smooth. Season with salt and pepper to taste. Set the sauce aside while cooking the steak.
Preheat the Pan and Sear the Steak: Heat a 10-inch cast-iron skillet or a heavy pan over medium-high heat for about 1 minute until very hot. Add the tablespoon of unsalted butter and swirl it around the pan as it melts. Place the steak in the pan and cook for 2 to 3 minutes without moving, allowing a golden crust to form on the bottom. Flip the steak and cook for an additional 1 to 2 minutes on the other side.
Finish Cooking in the Oven: Transfer the entire skillet with the steak to a preheated oven at 425°F (220°C). Cook for 4 to 5 minutes, which should bring the steak to a medium-rare doneness.
Rest the Steak: Remove the steak from the oven and place it on a cutting board. Let it rest for 10 minutes to allow the juices to redistribute, ensuring a juicy result.
Slice and Serve: Cut the steak into 1/2-inch thick slices. Drizzle the prepared Dijon sauce over the steak slices. Save any extra sauce for salads or to accompany other proteins as desired.

Notes

Allowing the steak to rest after cooking is essential for tender and juicy slices.
The Dijon sauce can be made ahead and stored in the refrigerator for up to 2 days.
Use a cast-iron skillet for the best sear and heat retention.
Adjust cooking times if your steak is thicker or thinner to achieve your preferred doneness.
This sauce pairs well with other grilled or pan-seared meats like chicken or pork.

Keywords: New York strip steak, Dijon sauce, steak recipe, pan-seared steak, easy steak dinner, Dijon mustard sauce