INGREDIENTS

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Yield:2 servings (plus ¾ cup Dijon sauce)

1boneless New York strip steak (about 12 ounces)

Kosher salt and freshly ground black pepper 

1large shallot, finely chopped

1large garlic clove, grated

1tablespoon white wine vinegar

½teaspoon sugar

¼cup Dijon mustard

3tablespoons olive oil

1tablespoon unsalted butter

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PREPARATION

1. Step 1

   Take the steak out of the refrigerator 30 minutes prior to cooking. Season the steak with salt and pepper; set aside. Heat the oven to 425 degrees.

2. Step 2

   While the steak is coming to temp, prepare the Dijon sauce: Combine shallot, garlic, vinegar and sugar in a medium bowl. Allow the mixture to sit for about 10 minutes. Whisk in the mustard and olive oil; season with salt and pepper. Set aside while you prepare your steak.

3. Step 3

   Heat a medium (10-inch) cast-iron pan or heavy skillet over medium-high for 1 minute, until the pan is nice and hot. Add the butter and swirl the melted butter around the pan. Add the steak and cook until the bottom is browned and a nice crust has formed, 2 to 3 minutes. Flip the steak and cook another 1 to 2 minutes. Transfer the pan with the steak to the oven and cook 4 to 5 minutes for medium-rare.

4. Step 4

   Transfer the cooked steak to a cutting board and let rest for 10 minutes before cutting into ½-inch thick slices.

5. Step 5

To serve, drizzle the Dijon sauce on top of the steak. You’ll end up with extra sauce; save it for a salad or dress it on any protein you’d like