Pan Seared Strip Steak with Mustard Cream Sauce

Ingredients

For searing steaks:

• 2 boneless strip steaks, each 8 to 10 ounces and 1 inch thick, room temperature
• Coarse salt and freshly ground pepper
• 2 tablespoons unsalted butter

For sauce:

• ¼ cup vermouth or white wine
• ¼ cup heavy cream
• 1 teaspoon Dijon mustard

Instructions

1. 1
   Heat a 10-inch cast-iron skillet over medium-high heat until it is very hot but not smoking, about 2 minutes.
2. 2
   Pat steaks dry with paper towel. Season steaks on both sides with salt and pepper.
3. 3
   Add half the butter to the skillet and set one of the steaks directly on top. Repeat with the remaining butter and steak.
4. 4
   Without moving the steaks, sear until steaks release easily from pan and a golden brown crust has formed, about 4 minutes.
5. 5
   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.
6. 6
   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.
7. 7
   Add the cream and any juices that have collected from steak, and stir to combine.
8. 8
   Stir in mustard and heat for 15 seconds. Cook until sauce lightly coats the back of a spoon, about 10 seconds. Season with salt and pepper.
9. 9
   Place the steaks on dinner plates and pour the sauce over, dividing evenly, before serving.