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Pepper-Crusted Steak with Worcestershire-Butter Sauce




Pepper-Crusted Steak with Worcestershire-Butter Sauce
source Cook's Country
categories meat
yield Serves 4
prep time
total time

INGREDIENTS
  • 4 boneless strip steaks (8 to 10 oz), about 1 inch thick
  • Table salt
  • 1 Tbsp coarsely ground black pepper
  • 1 Tbsp vegetable oil
  • 1 minced shallot
  • ½ cup red wine
  • ½ cup low-sodium chicken broth
  • ¼ cup Worcestershire sauce
  • 1 tsp fresh thyme minced
  • 2 Tbsp unsalted butter

    • INSTRUCTIONS
  • 1. Pat steaks dry with paper towels and season with salt. Rub one side of each steak with pepper. Heat oil in large skillet over medium-high heat until just smoking. Place steaks with peppered side down in skillet and cook until well browned on both sides, 3 to 5 minutes per side. Transfer to plate and tent with foil.
  • 2. Add shallot to empty skillet and cook until softened, about 1 minute. Add wine, broth, Worcestershire, and thyme and simmer, scraping up browned bits with wooden spoon, until reduced by half, about 5 minutes. Add accumulated steak juices back to pan, whisk in butter, and season with salt. Pour sauce over steaks. Serve.

    • NOTES
    You will need a 12-inch skillet for this recipe. To ensure even browning, look for steaks no wider than 3 inches.

    NUTRITION