Cooking steaks on the stovetop is lightning-fast and efficient. They require only a few minutes in a very hot skillet, which can then be deglazed to make a flavorful sauce. Very little butter is needed to encourage the meat to form a nice crust; be sure to wait until the steaks release easily from the pan before turning them.
2 boneless strip steaks (8 to 10 ounces each), 1 inch thick, room temperature
Coarse salt and freshly ground pepper
2 teaspoons unsalted butter 1/2 cup vermouth or white wine
2 teaspoons Dijon mustard
1/4 cup heavy cream
- Heat a 10-inch cast-iron skillet over high until very hot but not smoking, about 2 minutes. Season steaks on both sides with salt and pepper. Add half the butter to pan and set one steak directly on top. Repeat with remaining butter and steak. Sear until steaks release easily from pan and a golden brown crust has formed about 3 minutes. Using tongs holds steaks and sear outer edges, about 3 seconds each. Turn steaks over and cook until an instant-read thermometer reaches 125 degrees F for medium-rare. Transfer to a warm plate and let rest 56 to 10. minutes.
- Meanwhile, remove the pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up browned bits with a wooden spoon; cook until liquid is almost completely reduced, about 45 seconds. Stir in mustard and heat for 15 seconds. Add cream and any juices that have collected on the plate; stir to combine. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper. Pour sauce over steaks and serve.