Pan-seared Strip Steak With Red-wine Pan Sauce And Pink-pepperco

Total Time: 1 min Preparation Time: 1 min

Ingredients

• Servings: 2
• 1/4 cup unsalted butter, room temperature
• 1 teaspoon minced fresh thyme
• 1 teaspoon honey
• 1 teaspoon whole pink peppercorns
• coarse kosher salt
• 10 ounces new york strip steaks (about 1 1/4 to 1 1/2 inches thick)
• 2 teaspoons extra-virgin olive oil, divided
• 1 teaspoon minced fresh thyme
• coarse kosher salt
• 1/4 cup thinly sliced shallot
• 1 cup dry red wine
• 1/2 cup low sodium beef broth or 1/2 cup low sodium chicken broth

Recipe

• 1 pink-peppercorn butter.
• 2 combine first 4 ingredients in small bowl; mix with fork until peppercorns are slightly crushed. season with coarse salt and black pepper. place small sheet of plastic wrap on work surface; place butter mixture atop plastic. using plastic wrap as aid, form butter mixture into 11/2-inch-diameter cylinder; wrap tightly and chill. do ahead can be made 3 days ahead. keep chilled. bring to room temperature before using.
• 3 steak.
• 4 rub steak with 1 teaspoon oil; sprinkle both sides with thyme, then coarse salt and 1/4 teaspoon black pepper. let steak stand at room temperature 30 minutes.
• 5 heat medium nonstick skillet over medium-high heat. add steak; cook to desired doneness, 3 to 4 minutes per side for medium-rare. transfer steak to plate; tent with foil. add 1 teaspoon oil to skillet; add shallot and sauté until slightly softened, scraping up browned bits. add wine; boil until liquid is reduced by half, stirring often, about 1 minute. add broth; boil until sauce is thickened, about 2 minutes. whisk in 3 tablespoons pink-peppercorn butter. season sauce with coarse salt and pepper.
• 6 cut steak against grain into 1/3-inch-thick slices. divide between plates. top with sauce; serve with puree.