Best 11 Pan Seared Strip Steak With Mustard Cream Sauce Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

Savor the tantalizing flavors of a pan-seared strip steak, a culinary masterpiece that combines the richness of premium beef with the velvety embrace of a mustard cream sauce. This delectable dish showcases the inherent umami of the steak, perfectly seared to achieve a crispy outer crust while maintaining a tender, juicy interior. Indulge in the harmonious blend of mustard's tangy sharpness and cream's luscious richness, creating an irresistibly creamy sauce that complements the steak's robust flavors.

Here are our top 11 tried and tested recipes!

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE



Pan-Seared Strip Steak with Mustard Cream Sauce image

Vermouth is used to deglaze the skillet the steak is cooked in, then enriched with cream to make an addictive pan sauce. A spoonful of Dijon mustard adds a subtle kick.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

2 boneless strip steaks, each 8 to 10 ounces and 1 inch thick, room temperature
Kosher salt and freshly ground pepper
2 tablespoons unsalted butter
1/4 cup vermouth or white wine
1/4 cup heavy cream
1 teaspoon Dijon mustard

Steps:

  • Steaks: Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Pat steaks dry with paper towel. Season steaks on both sides with salt and pepper. Add half the butter to the skillet and set one of the steaks directly on top. Repeat with remaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes. Using tongs, turn steaks over and continue cooking until an instant-read thermometer reaches 115 to 120 degrees for rare, 125 degrees for medium-rare, and 135 to 140 degrees for medium. Transfer steaks to a warm plate to rest.
  • Sauce: Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Add cream and any juices that have collected from steak; stir to combine. Stir in mustard; heat 15 seconds. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
  • Place steaks on dinner plates and pour sauce over the top, dividing evenly, before serving.

PAN SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE



Pan Seared Strip Steak with Mustard Cream Sauce image

Armed with a cast iron pan and a thermometer, you can cook steak at home better than most chain steakhouse restaurants.

Provided by Tessa Arias

Categories     Main Course

Number Of Ingredients 6

2 strip steaks, at room temperature
Coarse salt and freshly ground black pepper
1 teaspoon unsalted butter
1/2 cup vermouth or white wine
2 teaspoons Dijon-style mustard
1/4 cup heavy cream

Steps:

  • Heat a 10-inch cast iron skillet over medium high heat until it is hot but not smoking, about 2 minutes. Generously season the steaks on both sides with salt and pepper. Add half the butter to the pan and set one steak directly on top. Repeat with the remaining butter and steak. Sear the steaks without touching for 2 minutes (or a minute or two longer if using bone-in), or until the steak releases easily from the pan and a golden brown crust has formed. Using tongs, hold the steak and sear both edges of the steaks for about 5 seconds. Turn the steak over and continue to sear until the steak reaches 115°F to 120°F for rare, 125°F for medium-rare, and 135° to 140°F for medium. Transfer the steaks to a warm plate to rest.
  • Remove the pan from the heat and carefully pour in the vermouth. Return to heat and scrape up any browned bits on the bottom of the pan with a wooden spoon. Cook until the wine is almost completely reduced, about 20 seconds. Stir in the mustard and heat for 15 seconds. Add the cream and any juices collected from the resting steak and stir to combine. Cook until the sauce coats the back of the spoon, about 10 seconds. Season with salt and pepper. Pour sauce over steaks before serving.

ROASTED NEW YORK STRIP STEAK WITH PORT WINE MUSTARD SAUCE



Roasted New York Strip Steak with Port Wine Mustard Sauce image

Provided by Food Network

Categories     main-dish

Time 1h15m

Yield 10 to 12 servings

Number Of Ingredients 12

1 whole New York strip, about 5 pounds, well trimmed of excess fat and silverskin, trimmings reserved
Kosher salt
Freshly ground black pepper
Olive oil
1 tablespoon minced shallot
1 cup port wine
1 cup beef stock, veal stock, or chicken stock
1 cup heavy cream
4 tablespoons unsalted butter, cut into pieces
2 tablespoons grainy Meaux mustard or smooth Dijon mustard
Salt
Freshly ground white pepper

Steps:

  • Preheat the oven to 400 degrees F and place a rack in the middle.
  • Generously season the New York strip all over with salt and pepper. Heat a heavy metal roasting pan on the stove over high heat. Add a film of olive oil. When the oil begins to give off wisps of smoke, carefully put the meat in the pan presentation side down and turn down the heat to medium-high; scatter the trimming scraps around its sides. Sear without disturbing until the meat is evenly browned, about 5 minutes per side. With the meat presentation side up, put the roasting pan in the oven and cook until done medium rare, 140 to 145 degrees F on an instant-read thermometer, about 45 minutes.
  • Transfer the meat from the roasting pan to a serving platter, cover it with aluminum foil, and let it rest in a warm place for 10 to 15 minutes.
  • For Port Wine Mustard Sauce: Remove and discard the scraps from the roasting pan and pour off all but a thin film of fat. Put the pan on the stove over medium-high heat. Add the shallot and, as soon as it starts to sizzle, pour in the port wine and the stock, stirring and scraping with a wooden spoon to dissolve the pan deposits. With a whisk, stir in the cream. Reduce the heat to maintain a bare simmer and, a piece at a time, whisk in the butter until it melts. Continue cooking until the sauce is thick enough to coat the back of a spoon. Turn off the heat and stir in the mustard and sprinkle with salt and pepper, to taste. Transfer the sauce to a small saucepan to keep it warm.
  • Uncover the New York strip and transfer it to a cutting board. Pour any juices that have collected on the platter into the sauce, stirring it in. With a sharp knife, cut the meat across the grain into slices about 1/2-inch thick, arranging them overlapping on the platter. Ladle a little sauce over the meat and pass the rest alongside.

SAUTEED STEAK WITH MUSTARD CREAM SAUCE



Sauteed Steak with Mustard Cream Sauce image

Provided by Food Network

Categories     main-dish

Time 40m

Yield 4 servings

Number Of Ingredients 6

2 steaks, 1 to 1 1/2 pounds each
2 tablespoons canola oil
Salt and pepper
8 tablespoons Cognac
8 tablespoons heavy cream
4 tablespoons Dijon mustard

Steps:

  • Cut excess fat from the steaks and make small incisions around the outside wherever there is a line of gristle (between the fat and the meat). This prevents curling. Over medium-high heat, bring the oil to the smoking point. Saute the steaks on one side for 2 minutes. Turn the steaks with tongs or a fork inserted close to the rim of the fat, and saute 2 to 3 minutes. Immediately remove the steaks to a warm platter and season with salt and pepper. Cover loosely with foil while making the sauce. Discard any fat in the pan. Add the cognac and scrape up the coagulated juices. Add the cream and reduce by 1/2. Stir in the mustard and pour the sauce over the steak.

SKIRT STEAK WITH MUSTARD SAUCE AS MADE BY KATANO KASAINE RECIPE BY TASTY



Skirt Steak With Mustard Sauce As Made By Katano Kasaine Recipe by Tasty image

Here's what you need: skirt steak, kosher salt, black pepper, olive oil, beef broth, dijon mustard, unsalted butter, capers in brine, rice, broccoli

Provided by Katie Aubin

Categories     Dinner

Yield 2 servings

Number Of Ingredients 10

1 lb skirt steak, room temperature
1 teaspoon kosher salt
1 teaspoon black pepper
1 ½ tablespoons olive oil
¼ cup beef broth
2 tablespoons dijon mustard
1 tablespoon unsalted butter
1 ½ tablespoons capers in brine
rice, cooked, for serving
broccoli, steamed, for serving

Steps:

  • Cut steak in half crosswise. Season with the salt and pepper.
  • Heat the olive oil in a nonstick or stainless steel pan over medium heat for 1 minute. Add 1 portion of steak and cook until a golden brown crust has formed, 4-5 minutes per side. Transfer the seared steak to a plate and repeat with the remaining portion of steak. If the pan is getting too dry, add a bit more olive oil. Let the steaks rest for 3 minutes.
  • After the steak has rested, transfer to a cutting board and pour any accumulated meat juices from the plate back into the pan and return to medium heat.
  • Add the beef broth and scrape up any brown bits from the bottom of the pan. Add the mustard and butter and stir until combined. Stir in the capers and cook until the sauce thickens slightly, 1-2 minutes.
  • Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and serve with rice and broccoli.
  • Enjoy!

Nutrition Facts : Calories 597 calories, Carbohydrate 8 grams, Fat 32 grams, Fiber 0 grams, Protein 63 grams, Sugar 1 gram

PAN-SEARED STEAK WITH SAUCES



Pan-Seared Steak with Sauces image

This boneless strip steak recipe uses an unusual trick for infusing both the steak and sauce with extra flavor.

Provided by Martha Stewart

Categories     Food & Cooking     Ingredients     Meat & Poultry     Beef Recipes

Number Of Ingredients 6

Two 8- to 10-ounce top loin boneless strip steaks, cut 1-inch thick, at room temperature
Coarse salt and freshly ground pepper
1 teaspoon unsalted butter
Mustard Cream Sauce
Red Wine-Shallot Sauce
Balsamic Vinegar Sauce

Steps:

  • Heat a 10-inch cast-iron skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add 1/2 teaspoon butter to one side of pan, and immediately place steak on top; repeat with remaining butter and steak. Do not move meat. Turn after 2 minutes, and cook until an instant-read thermometer reaches 125 degrees for medium-rare or 130 degrees for medium.
  • Transfer steaks to warmed plates to rest; reserve skillet for pan sauce, if desired.

RIBEYE STEAKS WITH CREAMY MUSTARD SAUCE AS MADE BY KIANO MOJU RECIPE BY TASTY



Ribeye Steaks With Creamy Mustard Sauce As Made By Kiano Moju Recipe by Tasty image

Here's what you need: ribeye steak, kosher salt, black pepper, olive oil, unsalted butter, small shallot, capers in brine, dry white wine, dijon mustard, heavy cream, thinly sliced chive, potato, side salad

Provided by Katie Aubin

Categories     Dinner

Yield 2 servings

Number Of Ingredients 13

2 ½ lb ribeye steak, room temperature
1 teaspoon kosher salt, plus more to taste
1 teaspoon black pepper, plus more to taste
1 tablespoon olive oil
1 ½ tablespoons unsalted butter, divided
1 small shallot, diced
1 ½ tablespoons capers in brine
¼ cup dry white wine
2 tablespoons dijon mustard
2 tablespoons heavy cream
thinly sliced chive, for garnish
potato, roasted, for serving
side salad, for serving

Steps:

  • Pat the steaks dry with a paper towel. Season generously on both sides with the salt and black pepper.
  • Add the olive oil and 1 tablespoon of butter to a nonstick or stainless steel pan over medium-high heat. Sear the steaks, one at a time, until a golden brown crust forms, about 5 minutes per side. If the pan gets too dry, add a bit more olive oil. Transfer the seared steaks to a cutting board to rest.
  • Add the shallots, capers, and remaining ½ tablespoon of butter to the pan. Cook for 2-3 minutes, or until the capers crisp slightly.
  • Deglaze the pan with the wine. Cook until reduced by half, about 30-60 seconds. Add the mustard and cream and adjust seasoning to taste.
  • Slice the steak into ¼-inch (6 mm) pieces and transfer to serving plates. Pour the sauce over the steak and garnish with sliced chives. Serve with roasted potatoes and a side salad.
  • Enjoy!

PAN STEAKS WITH GARLIC-MUSTARD SAUCE



Pan Steaks With Garlic-Mustard Sauce image

A great, easy recipe to make pans steaks with a yummy sauce. This is definitely good enough for company!

Provided by evelynathens

Categories     Steak

Time 25m

Yield 6 serving(s)

Number Of Ingredients 9

6 (6 ounce) boneless rib-eye steaks (1 inch thick)
1 1/2 teaspoons fresh coarse ground black pepper
2 tablespoons olive oil
3 tablespoons minced garlic
1/2 cup dry red wine
1/2 cup canned beef broth
4 teaspoons country-style dijon mustard
5 tablespoons butter, cut into pieces
3 tablespoons minced fresh parsley

Steps:

  • Season steaks on both sides with salt.
  • Rub pepper into both sides of each steak.
  • Divide oil between 2 large skillets and heat over medium-high heat.
  • Add 3 steaks to each skillet and cook to desired doneness, about 3 ½ minutes per side for medium-rare.
  • Transfer to a platter.
  • Tent with foil to keep warm.
  • Divide garlic between skillets; saute 30 seconds.
  • Divide wine between skillets; boil until reduced by half, stirring up any browned bits, about 1 minute.
  • Combine contents of skillets in 1 skillet.
  • Add broth and mustard and whisk until blended.
  • Boil until slightly thickened, about 2 minutes.
  • Remove skillet from heat.
  • Add butter, one piece at a time, whisking each until melted before incorporating the next (make sure you do this OFF the heat).
  • Season with salt and pepper.
  • Spoon sauce over steaks.
  • Top with parsley.

Nutrition Facts : Calories 619.2, Fat 51.8, SaturatedFat 22.1, Cholesterol 141.1, Sodium 268.8, Carbohydrate 2.6, Fiber 0.4, Sugar 0.3, Protein 30.6

MUSTARD-CREAM PAN SAUCE



Mustard-Cream Pan Sauce image

Whisk together this piquant steak sauce in no time!

Provided by USA WEEKEND columnist Pam Anderson

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes

Yield 4

Number Of Ingredients 3

½ cup low-sodium canned chicken broth
2 tablespoons coarse-grain mustard
2 tablespoons heavy cream

Steps:

  • Combine broth and mustard in a measuring cup. Pour contents of the measuring cup into a heated skillet; boil until liquid is reduced by about half. Tilt skillet so that the liquid is at one side of the pan, then whisk in cream until sauce is smooth. Spoon sauce over cooked steaks and serve immediately.

Nutrition Facts : Calories 35.6 calories, Carbohydrate 1.8 g, Cholesterol 10.7 mg, Fat 2.8 g, Protein 0.6 g, SaturatedFat 1.8 g, Sodium 105.8 mg, Sugar 0.1 g

PAN-SEARED STRIP STEAK WITH MUSTARD CREAM SAUCE



Pan-Seared Strip Steak With Mustard Cream Sauce image

Categories     Sauce     Mustard     Dinner     Steak     Simmer     Boil

Yield Serves 2

Number Of Ingredients 8

For searing steaks
2 boneless strip steaks, each 8 to 10 ounces and 1 inch thick, room temperature
Coarse salt and freshly ground pepper
1 teaspoon unsalted butter
For sauce
1/2 cup vermouth or white wine
2 teaspoons dijon mustard
1/4 cup heavy cream

Steps:

  • Sear steaks Heat a 10-inch cast-iron skillet over medium-high until it is very hot but not smoking, about 2 minutes. Season steaks on both sides with salt and pepper. Add half the butter to the pan and set one of the steaks directly on top. Repeat with the emaining butter and steak. Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 2 minutes. Using tongs, hold steaks and sear both sides, about 3 seconds each, then turn steaks over and continue cooking until an instant-read thermometer reaches 115°F to 120°F for rare, 125°F for medium-rare, and 135°F to 140°F for medium. Transfer steaks to a warm plate to rest.
  • Make sauce Remove pan from heat and carefully pour in vermouth (it will spatter). Return skillet to heat. Deglaze pan, stirring up any browned bits with a wooden spoon, and cook until liquid is almost completely reduced, about 45 seconds. Stir in mustard and heat for 15 seconds. Add the cream and any juicesthat have collected from steak, and stir to combine. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
  • Serve Place the steaks on dinner plates and pour the sauce over, dividing evenly, before serving.
  • PAN-SEARED STEAK WITH BALSAMIC SAUCE
  • Cook steaks as directed, adding 2 small sprigs of fresh rosemary to the skillet a few seconds before steaks have finished cooking, just to heat them slightly. Transfer steaks and rosemary sprigs to a warm plate to rest. Return skillet to heat and carefully pour in 1/3 cup balsamic vinegar. Deglaze pan, stirring up any browned bits, and reduce to a syrupy consistency, 15 to 25 seconds. Season with salt, add any juices that have collected under the steaks, and stir to combine. Remove from heat. Add 1 tablespoon unsalted butter, swirling to combine. Place steaks on plates and brush each with sauce, dividing evenly. Garnish with rosemary sprigs.
  • PAN-SEARED STEAK WITH RED-WINE SHALLOT SAUCE
  • Combine 1 cup dry red wine, such as Côtes-du-Rhône, and 1 large shallot, thinly sliced crosswise, in a small saucepan and bring to a boil over medium-high heat, then reduce heat to medium and simmer until reduced by half, 8 to 10 minutes. Cook steaks as directed above. After removing them from the pan, return skillet to medium-high heat. Once it is hot again, remove from heat and carefully pour in wine mixture (it will spatter). Return to heat and deglaze the pan, stirring with a wooden spoon to scrape up any browned bits fig. 3.33. Reduce heat and simmer until liquid is reduced by half, 1 to 2 minutes. Season with salt, add any juices that have accumulated on the plate, and stir to combine. Remove from heat and add 1 tablespoon unsalted butter, swirling to combine. Place steaks on plates and pour sauce over, dividing evenly.

PAN FRIED STEAK WITH MUSTARD-PEPPER SAUCE



Pan Fried Steak with Mustard-Pepper Sauce image

Make and share this Pan Fried Steak with Mustard-Pepper Sauce recipe from Food.com.

Provided by Terri F.

Categories     Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 7

4 (4 ounce) beef tenderloin steaks (or similar lean and tender cut of beef)
3 cloves garlic, minced
2 teaspoons black pepper, coarsely ground
1/3 cup dry red wine
1/3 cup beef broth
1 tablespoon Dijon mustard
1 teaspoon oil

Steps:

  • Sprinkle pepper on both sides of steaks and pat to rub in.
  • Place oil in medium skillet (non-stick is best) and heat over medium high heat until hot.
  • Add steaks, cook to desired doneness, turning once (about 6 to 12 minutes).
  • Add garlic, cook and stir 1 minute or until golden brown.
  • Add wine and broth, bring to a boil for 1 minute.
  • Remove steaks from skillet.
  • Whisk in mustard until sauce is well blended.
  • Serve sauce over steaks.

Nutrition Facts : Calories 317.3, Fat 22, SaturatedFat 8.5, Cholesterol 96.6, Sodium 175.1, Carbohydrate 2.2, Fiber 0.5, Sugar 0.2, Protein 22.9

Tips:

  • When choosing a strip steak, look for one that is at least 1 inch thick and has good marbling.
  • To ensure the steak is cooked evenly, let it come to room temperature for about 30 minutes before cooking.
  • Pat the steak dry with paper towels before cooking to help it sear better.
  • Use a well-seasoned cast iron skillet or grill pan over medium-high heat to cook the steak.
  • Sear the steak for 3-4 minutes per side, or until it is cooked to your desired doneness.
  • Let the steak rest for 5-10 minutes before slicing and serving.
  • For the mustard cream sauce, use a good quality Dijon mustard and heavy cream.
  • Simmer the sauce for a few minutes until it is thickened and creamy.
  • Serve the steak with the mustard cream sauce on top.

Conclusion:

Pan-seared strip steak with mustard cream sauce is a delicious and easy-to-make dish that is perfect for a special occasion or a weeknight meal. The steak is cooked to perfection and the mustard cream sauce is rich and flavorful. This dish is sure to please everyone at the table.

Related Topics