Ingredients :
- 2 Boneless strip Steaks ( room temperature)
- Coarse salt and ground pepper
- 1 tsp Unsalted butter
- For sauce
- 1/2 cup Vermouth or white vine
- 2 tsp Dijon mustard
- 1/4 cup Heavy cream
Method :
- Heat a cast iron over high until very hot but not smoking, about 2 minutes. Season the steaks with salt and pepper. Add half butter to the pan and set one of the steaks directly on top .
- Repeat with the remaining butter and steak. Do not move them until they are easily released from pan and golden brown crust has formed, about 2 minutes. Using tongs, hold steaks and sear both sides. Then turn steaks over and continue until no red color left and instant read thermometer reaches 125°F for medium-rare, or 140°F for medium. If didn"t reach temperature, cover the pan and cook with its own steam
- Make sauce: Remove your steaks from pan and the pan from heat. Carefully pour in vermouth (it may spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon. Cook until liquid almost completely reduced, about 50 sec. Stir in mustard and heat for 20 seconds.
- Add the cream and any juices that have collected from steak and stir to combine. Cook until sauce lightly coats the back of a spoon. About 15 sec. Season with salt and pepper if you need .
- Place steaks on dinner plates and pour sauce over, dividing evenly.
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