Pan-Seared Strip Steaks
Shallots give these popular Pan-Seared Strip Steaks a delicate flavor but at a high price. To save money, replace the shallots called for with a small white onion, sliced, and a small clove of minced garlic.
4 (6-ounce) New York strip steaks
2 Tbsp vegetable oil
1/2 tsp salt
1/4 tsp pepper
2 Tbsp all-purpose flour
1 cup beef broth
4 shallots, thinly sliced
1 tsp dried basil
1 tsp dried thyme
Combine steaks and vegetable oil in a resealable plastic bag and seal tightly. Shake until steaks are coated. Remove steaks from plastic bag.
Season steaks with salt and pepper. Heat a large skillet over medium-high heat; add steaks.
Sear steaks for 3 minutes per side; reduce heat to medium. Cook for 5 minutes per side or until desired doneness. Remove to a serving platter; cover to keep warm.
Stir flour into pan drippings. Stir in beef broth. Cook, stirring continually, over medium heat until slightly thickened, about 3 minutes. Stir in shallots, basil and thyme. Drizzle sauce over steaks.
Pan-Seared Strip Steaks tip: You will find it easier to trim fat from the steaks if you first chill the steaks in the freezer until firm.