Strip Steaks with Balsamic Cream Sauce
By America's Test KitchenPublished on September 12, 2011
Time
30 minutes
Yield
Serves 4
Ingredients
3 strip steaks (10 to 12 ounces each), about 1 inch thickSalt and pepper 1 tablespoon vegetable oil 1 shallot, minced¼ cup balsamic vinegar ⅓ cup heavy cream 2 tablespoons finely chopped fresh chives
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to cutting board and tent with foil.
- Add shallot to empty skillet and cook until softened, about 30 seconds. Stir in vinegar, scraping up any browned bits, and cook until syrupy, about 1 minute. Add cream and cook until slightly thickened, about 1 minute. Stir in chives and season with salt and pepper. Slice steaks and serve, passing sauce at table.
Time
30 minutesYield
Serves 4Ingredients
3 strip steaks (10 to 12 ounces each), about 1 inch thick
Salt and pepper
1 tablespoon vegetable oil
1 shallot, minced
¼ cup balsamic vinegar
⅓ cup heavy cream
2 tablespoons finely chopped fresh chives
Ingredients
3 strip steaks (10 to 12 ounces each), about 1 inch thick
Salt and pepper
1 tablespoon vegetable oil
1 shallot, minced
¼ cup balsamic vinegar
⅓ cup heavy cream
2 tablespoons finely chopped fresh chives
Ingredients
3 strip steaks (10 to 12 ounces each), about 1 inch thick
Salt and pepper
1 tablespoon vegetable oil
1 shallot, minced
¼ cup balsamic vinegar
⅓ cup heavy cream
2 tablespoons finely chopped fresh chives
Why This Recipe Works
To ensure seared—not steamed—meat in our Strip Steaks with Balsamic Cream Sauce, it was essential not to overcrowd the pan. Working in batches allowed a nice, flavorful crust to form on the exterior of our steaks. Although strip steaks were more economical, we found rib-eye steaks of a similar thickness could easily be substituted.
Instructions
- Pat steaks dry with paper towels and season with salt and pepper. Heat oil in large skillet over medium-high until just smoking. Cook steaks until well browned, 3 to 5 minutes per side. Transfer to cutting board and tent with foil.
- Add shallot to empty skillet and cook until softened, about 30 seconds. Stir in vinegar, scraping up any browned bits, and cook until syrupy, about 1 minute. Add cream and cook until slightly thickened, about 1 minute. Stir in chives and season with salt and pepper. Slice steaks and serve, passing sauce at table.
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