New York Strip Steak with Shallot Cream Sauce
Pan-seared New York strip steak basted with butter and rosemary, then finished with a silky shallot cream sauce built from the flavorful fond left in the skillet.
Servings: 2
Ingredients
- 2 New York strip steaks about 1 inch thick high-quality beef or Wagyu
- To taste kosher salt
- To taste freshly ground black pepper
- 1 2 tablespoons neutral high-heat oil
- 2 3 tablespoons unsalted butter for basting
- 1 2 sprigs fresh rosemary
Shallot Cream Sauce
- Amount Ingredient Notes
- 2-3 shallots very finely minced keep pieces small; sauce is not strained
- 4 cloves garlic smashed
- 3 tbsp unsalted butter for sautéing the aromatics
- ½ cup dry white wine such as Sauvignon Blanc or Chardonnay
- ½ cup heavy cream
- 2 tbsp cold unsalted butter to finish the sauce
- To taste kosher salt and freshly ground black pepper
Instructions
- Prepare the steaks. Remove the steaks from the refrigerator 20–30 minutes before cooking, if desired. Pat them completely dry with paper towels. A dry surface helps create a deeper crust.
- Season and heat the pan. Just before cooking, season both sides generously with kosher salt and black pepper. Heat a cast-iron skillet over medium-high heat until very hot. Add the neutral oil and swirl to coat.
- Sear the steaks. Place the steaks in the hot skillet and cook without moving them until a deep brown crust develops, about 3–4 minutes on the first side. Flip and continue cooking on the second side.
- Butter-baste. Add 2–3 tablespoons butter and the rosemary. Tilt the skillet slightly and continuously spoon the foaming butter over the steaks as they finish cooking. Use an instant-read thermometer to monitor doneness. For medium-rare, remove the steaks around 125–130°F, depending on your preferred final temperature and carryover cooking.
- Rest. Transfer the steaks to a warm plate and rest for 10–15 minutes while you prepare the sauce.
Shallot Pan Sauce
- Build the sauce from the fond. Reduce the skillet to medium heat. If the pan contains excessive or scorched fat, carefully remove some while preserving the browned fond. Add 2–3 tablespoons butter, then the finely minced shallots and smashed garlic. Cook for about 3–4 minutes, until the shallots soften and begin to lightly caramelize.
- Deglaze and reduce. Add the white wine. Scrape the bottom of the skillet to release the browned fond. Simmer until the wine has reduced by more than half and the pan is nearly dry.
- Add the cream. Pour in the heavy cream and bring to a gentle simmer. Cook for about 2–3 minutes, stirring occasionally, until the sauce lightly coats the back of a spoon.
- Finish the sauce. Remove the skillet from the heat. Whisk in 1–2 tablespoons cold butter for richness and shine. Season with salt and black pepper to taste. Remove the smashed garlic cloves before serving, if desired.
- Slice and serve. Slice the rested steak against the grain. Spoon the warm shallot cream sauce over the steak or serve it alongside.
Video
Notes
• Steak thickness matters more than the clock. Use cooking time as a guide and internal temperature as the final measure.
• Do not crowd the skillet. If your steaks are large and the pan is small, sear them separately so the pan stays hot.
• The browned bits left after searing are the fond. They are the flavor foundation for the shallot cream sauce.
• Finely mince the shallots because this sauce is intentionally left unstrained.
• For a gluten-free meal, verify that packaged ingredients and the wine used are labeled or confirmed gluten-free if cross-contact is a concern.
• Do not crowd the skillet. If your steaks are large and the pan is small, sear them separately so the pan stays hot.
• The browned bits left after searing are the fond. They are the flavor foundation for the shallot cream sauce.
• Finely mince the shallots because this sauce is intentionally left unstrained.
• For a gluten-free meal, verify that packaged ingredients and the wine used are labeled or confirmed gluten-free if cross-contact is a concern.