Print

Strip Steak With Dijon Sauce Recipe

Print Recipe

★★★★★

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.

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

  1. 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.
  2. 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.
  3. 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.
  4. 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.
  5. 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.
  6. 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

Find it online: https://tastygenius.com/strip-steak-with-dijon-sauce-recipe/