Name: Pan-Seared Inexpensive Steak with Mustard-Cream Sauce for Two
Total time: PLACEHOLDER
Ingredients: 1 tablespoon vegetable oil; 1 boneless shell sirloin steak (top butt) or whole flap meat steak, about 1 pound and 1 1/4 inches thick; 1 small shallot , minced (about 2 tablespoons); 1 1/2 tablespoons dry white wine; 1/4 cup low-sodium chicken broth; 3 tablespoons heavy cream; 1 1/2 tablespoons whole-grain Dijon mustard; Salt and ground black pepper

Why This Recipe Works

To find the best inexpensive steaks—priced under $6.99 per pound—that would deliver solid beefy flavor and tender texture for our pan-seared steak recipe, we started with 12 different cuts and cooked them as we would any steak, creating a nice sear on both sides without overcooking or allowing the fond to burn. We tried a variety of preparation methods—salting, aging, tenderizing, marinating—but none really improved flavor and texture. In the end, only two cuts earned favored status and a place on the ingredient list in our pan-seared inexpensive steak recipe: boneless shell sirloin steak (a.k.a. top butt) and flap meat steak (a.k.a. sirloin tips).

Before You Begin

Make sure to prepare all of the sauce ingredients before cooking the steaks. Bear in mind that even those tasters who usually prefer rare beef preferred these steaks cooked medium-rare and medium because the texture is firmer and not quite so chewy.

Instructions

Heat oil in heavy-bottomed 10-inch skillet over medium-high heat until smoking. Meanwhile, season both sides of steak with salt and pepper. Place steak in skillet; cook, without moving steak, until well browned, about 2 minutes. Using tongs, flip steak; reduce heat to medium. Cook until well browned on second side and internal temperature registers 125 degrees on instant-read thermometer for medium-rare (about 5 minutes) or 130 degrees for medium (about 6 minutes).

Transfer steak to large plate and tent loosely with foil; let rest until internal temperature registers 130 degrees for medium-rare or 135 degrees for medium, 12 to 15 minutes.

While steak is resting, pour off all but 1 tablespoon fat from now-empty skillet. Return skillet to low heat and add shallot; cook, stirring frequently, until beginning to brown, 2 to 3 minutes. Add wine and increase heat to medium-high; simmer rapidly, scraping up browned bits on pan bottom, until liquid is reduced to glaze, about 30 seconds; add broth and simmer until reduced to 2 tablespoons, about 3 minutes. Add cream and any meat juices; cook until heated through, about 1 minute. Stir in mustard; season to taste with salt and pepper.

Using sharp knife, slice steak about 1/4 inch thick against grain on bias. Arrange on platter or on individual plates, and spoon sauce over steak; serve immediately.