Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter Recipe | Epicurious.com

Name: Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter Recipe | Epicurious.com
Prep time: 30 min
Ingredients: 1/4 cup (1/2 stick) unsalted butter, room temperature; 1 teaspoon minced fresh thyme; 1 teaspoon honey; 1 teaspoon whole pink peppercorns; Coarse kosher salt; 1 10-ounce New York strip steak (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-salt beef broth or low-salt chicken broth

Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter Recipe | Epicurious.com was pinched from <a href="http://www.epicurious.com/recipes/food/views/Pan-Seared-Strip-Steak-with-Red-Wine-Pan-Sauce-and-Pink-Peppercorn-Butter-363750" target="_blank">www.epicurious.com.</a>

"If you like, save one tablespoon of the butter for the celery root puree ...."

INGREDIENTS

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1/4 cup (1/2 stick) unsalted butter, room temperature

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1 teaspoon minced fresh thyme

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1 teaspoon honey

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1 teaspoon whole pink peppercorns

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Coarse kosher salt

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1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)

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2 teaspoons extra-virgin olive oil, divided

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1 teaspoon minced fresh thyme

•

Coarse kosher salt

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1/4 cup thinly sliced shallot

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1 cup dry red wine

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1/2 cup low-salt beef broth or low-salt chicken broth

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