I usually prefer my steak seasoned generously with kosher salt, and lots of freshly cracked black pepper, and simply grilled to a crispy crusty exterior with an interior somewhere between medium rare and medium. Sometimes I may add a drizzle of olive oil and a few cloves of smashed garlic. After seasoning it I will always let it sit for about 20 to 30 minutes bringing it to room temp before cooking it on a very hot grill. Allowing the beef to sit at room temperature before cooking really does make a difference . The other cardinal rule is to let it sit again for 5-10 minutes after cooking and before cutting into it. This will allow all the juices to redistribute instead of making a run for it as they will if the steak is cut into immediately.
I have never found the need to adorn a good piece of beef with a sauce, be it a Bernaise, mushroom, Roquefort, or endless others seen on restaurant menus. Why detract from that wonderful seasoned beefy flavor with a rich sauce?
However knowing how delicious a glass of red wine is with a good piece of meat, my interest was piqued when I saw this recipe in the February Bon Appetit for Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink Peppercorn Butter.
The method of pan-searing produces that crusty exterior, while the simple wine sauce with the addition of shallots, fresh thyme, and peppercorns enhances the flavor of the steak without overwhelming it.
Being that I didn’t have enough pink peppercorns I used a teaspoon of mixed peppercorns (mostly green and pink with some black).
This a quick dish to prepare, and a good alternative to grilling or broiling. If you prefer your steak more well done simply put your oven proof skillet in a 350 degree oven for a few more minutes before resting the steaks.
Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink Peppercorn Butter
(adapted from Bon Appetit, February, 2011)
pink-peppercorn butter
¼ cup (½ stick) unsalted butter, room temperature
1 teaspoon minced fresh thyme
1 teaspoon honey
1 teaspoon whole pink peppercorns ( or mixed peppercorns)
coarse kosher salt
steak
1 10-ounce New York Strip (about 1 and ¼ to 1 and ½ inches thick)
2 teaspoons extra-virgin olive oil, divided
1 teaspoon minced fresh thyme
Coarse kosher salt
¼ cup thinly sliced shallot
1 cup dry red wine
½ cup low-salt beef broth or low-salt chicken broth
PEPPERCORN BUTTER
Combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed. Season with coarse salt and black pepper. Place small sheet of plastic wrap on work surface; place butter mixture atop plastic. Using plastic wrap as aid, form butter mixture into 1 and ½ -inch-diameter cylinder; wrap tightly and chill. Can be made 3 days ahead. Keep chilled. Bring top room temperature before using.
STEAK
Rub steak with 1 teaspoon oil. Sprinkle both sides with thyme, then coarse salt, and ¼ teaspoon black pepper. Let steak stand at room temperature for 30 minutes.
Heat medium nonstick skillet over medium-high heat. Add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare.
Transfer steak to plate; tent with foil. Add 1 teaspoon oil to skillet; add shallot and saute until slightly softened, scraping up the browned bits. Add wine; boil until liquid is reduced by half, stirring often, about 1 minute. Add broth; boil until sauce is thickened, about 2 minutes. Whisk in 3 tablespoons of peppercorn butter. Season sauce with coarse salt and pepper.
Cut steak against the grain into 1/3 inch-thick slices. Divide between plates. Top with sauce.
