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Gallery Recipe Summary Servings: 4

Ingredients Ingredient Checklist 4 boneless strip steaks (8 to 10 ounces each, about 3/4 inch thick), fat trimmed, room temperature Coarse salt and freshly ground pepper 4 teaspoons unsalted butter Dijon mustard, for serving Steak sauce, for serving (optional)

Gallery

Recipe Summary Servings: 4

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 4 boneless strip steaks (8 to 10 ounces each, about 3/4 inch thick), fat trimmed, room temperature Coarse salt and freshly ground pepper 4 teaspoons unsalted butter Dijon mustard, for serving Steak sauce, for serving (optional)

Directions

Heat a 14-inch skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add 1 teaspoon butter to one area of skillet, and immediately place a steak on top. Repeat with remaining butter and steaks. Cook steaks, without moving them, 3 minutes. Flip steaks, and cook until an instant-read thermometer inserted into the thickest part registers 125 degrees to 130 degrees (for medium-rare), 2 to 3 minutes more.

Transfer steaks to warmed plates, and let rest 5 to 10 minutes. Serve with mustard and steak sauce if desired.

Reviews

 Add Rating & Review

Reviews

Add Rating & Review

Add Rating & Review

All Reviews for Pan-Seared Steaks

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Pan-Seared Steaks

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

Most Helpful     Most Positive     Least Positive     Newest