Pan-Seared Strip Steaks

By Addie

“Shallots give this popular dish 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.”

Ingredients

• 4 (6-ounce) New York strip steaks
• 2 tablespoons vegetable oil
• 1/2 teaspoon salt
• 1/4 teaspoon pepper
• 2 tablespoons all-purpose flour
• 1 cup beef broth
• 4 shallots, thinly sliced
• 1 teaspoon dried basil
• 1 teaspoon dried thyme

Preparation

Step 1

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.


NOTE:

You will find it easier to trim fat from the steaks if you first chill the steaks in the freezer until firm.