Pepper-Crusted Steak with Worcestershire-Butter Sauce

By lorik

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

Ingredients

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

Details

Adapted from cookscountry.com

Preparation

Step 1

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.