Email to Cat      

Pepper-Crusted Steak with Worcestershire-Butter Sauce

Source of Recipe


Cook's Country, October/November 2006






List of Ingredients



• 4 strip steaks (8 to 10 ounces each), about 1 inch thick
  
• Salt
  
• 1 Tbsp coarsely ground pepper
  
• 1 Tbsp vegetable oil
  
• 1 shallot, minced
  
• 1/2 cup red wine
  
• 1/2 cup low-sodium chicken broth
  
• 1/4 cup Worcestershire sauce
  
• 1 tsp minced fresh thyme
  
• 2 Tbsp unsalted butter
  






Instructions



1. Pat steaks dry with paper towels and season with salt. Rub one side of each steak with pepper.
   
   
2. 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.
   
   
3. 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.
   
   Serves 4