Description
Tender slices of New York strip, sizzled in a cast iron pan and smothered in buttery shallot sauce. It’s a one-pan, five-ingredient weeknight power move ready in under 30 minutes.
Ingredients
Scale
- 1 boneless New York strip steak (about 10 ounces, 1 inch thick)
- 1 teaspoon kosher salt
- 1 tablespoon olive oil
- 2 tablespoons salted butter
- 2 large shallots, peeled and thinly sliced
Instructions
- Let steak sit at room temperature for 20 minutes. Sprinkle both sides with kosher salt.
- Heat a cast iron skillet over medium-high and add olive oil.
- Add butter, let it foam, then place steak in the pan. Sear 5 minutes without moving, flip, and cook 3 more minutes for medium-rare.
- Remove steak to a plate and rest at least 7–10 minutes (cover with foil to keep warm).
- Reduce skillet heat to low. Add shallots and a pinch of salt to the pan drippings. Cook, stirring, until soft and golden, about 5–10 minutes.
- Thinly slice the steak against the grain. Spoon buttery shallots and any juices over the steak strips. Enjoy with your favorite sides!
Notes
Adjust cook time for steak thickness or preferred doneness (130°F for rare, 150°F for medium). Leftovers keep 2–3 days; use in pasta, sandwiches, or salads. No shallots? Sub in onions or leeks.
- Prep Time: 10 minutes
- Cook Time: 10 minutes
- Category: Dîner Rapide
- Method: À la Poêle
- Cuisine: Américaine
Nutrition
- Serving Size: 1 portion
- Calories: 520
- Sugar: 2g
- Sodium: 680mg
- Fat: 38g
- Saturated Fat: 16g
- Unsaturated Fat: 18g
- Trans Fat: 0g
- Carbohydrates: 4g
- Fiber: 1g
- Protein: 38g
- Cholesterol: 125mg