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Pan Seared Steak with Bercy Butter Sauce
Pan Seared Steak with Bercy Butter Sauce is made with a shallot, wine and parsley compound butter that you can make ahead for the easiest dinner ever!
Servings: 4 servings
- Four 8 oz. rib eye porterhouse or New York strip steaks, room temperature
- 1 Tablespoon vegetable oil
- salt preferably Maldon sea salt or Fleur de Sel
- freshly ground pepper
- Bercy Butter
- ½ cup butter softened
- 2 Tablespoons minced fresh parsley
- 1 small shallot minced
- ¼ cup dry white wine
- ½ cup beef stock
For the Bercy Butter:
Add the shallots, beef stock and wine to a small saucepan. Over medium high heat, bring the mixture to a boil. Reduce the heat and simmer until it's reduced to 1 ½ Tablespoons. Cool.
Add softened butter to a small bowl. Add the reserved shallot and wine mixture. Add the parsley and stir to combine.
Place mixture on a piece of platic wrap and form into a log. Wrap in plastic and refrigerate until firm or freeze for later use.
For the steaks :
Pat the steaks dry and season with salt and pepper.
Heat a heavy bottomed skillet (preferably cast iron) over high heat.
Add the vegetable oil.
When the oil is shimmering, add the steaks.
Cook for 3 - 4 minutes.
Cook for another 3 - 4 minutes.
Turn and cook for another 2 - 3 minutes.
Remove the steaks and add 1 Tablespoon of the Bercy Butter to each steak and serve.
Calories: 255kcal | Carbohydrates: 1g | Protein: 1g | Fat: 26g | Saturated Fat: 17g | Cholesterol: 61mg | Sodium: 264mg | Potassium: 98mg | Vitamin A: 880IU | Vitamin C: 3.1mg | Calcium: 10mg | Iron: 0.3mg