Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

By GadgetGirl

Ingredients

• PINK-PEPPERCORN BUTTER
• 1/4 cup (1/2 stick) unsalted butter, room temperature
• 1 teaspoon minced fresh thyme
• 1 teaspoon honey
• 1 teaspoon whole pink peppercorns
• Coarse kosher salt
• STEAK
• 1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)
• 2 teaspoons extra-virgin olive oil, divided
• 1 teaspoon minced fresh thyme
• Coarse kosher salt
• 1/4 cup thinly sliced shallot
• 1 cup dry red wine
• 1/2 cup low-salt beef broth or low-salt chicken broth

Details

Servings 2
Adapted from bonappetit.com

Preparation

Step 1

PINK-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 11/2-inch-diameter cylinder; wrap tightly and chill. DO AHEAD Can be made 3 days ahead. Keep chilled. Bring to room temperature before using.
STEAK
Rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper. Let steak stand at room temperature 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 sauté until slightly softened, scraping up 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 pink-peppercorn butter. Season sauce with coarse salt and pepper.
Cut steak against grain into 1/3-inch-thick slices. Divide between plates. Top with sauce; serve with puree.

NUTRITIONAL INFORMATION
One serving contains: Calories (kcal) 462.1 %Calories from Fat 41.2 Fat (g) 21.2 Saturated Fat (g) 9.0 Cholesterol (mg) 85.6 Carbohydrates (g) 31.9 Dietary Fiber (g) 5.1 Total Sugars (g) 5.3 Net Carbs (g) 26.8 Protein (g) 35.5 Sodium (mg) 475.4