Strip Steak With Dijon Sauce

By Sue Li

Published Oct. 10, 2024

Strip Steak With Dijon Sauce
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
5(264)
Comments
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This pantry-friendly recipe exists for people who love Dijon mustard. The sauce uses Dijon as its foundation — creamy and heady — whisked with little more than garlic, shallots, vinegar and olive oil, and is shockingly versatile: It complements the richness of a New York strip steak but can also be used to dress a leafy green salad you may want to serve with your steak. You’ll end up with extra Dijon sauce; save it to dress a soft-boiled egg, fold it into a potato salad, or serve it alongside a roasted chicken. A few notes to keep in mind when cooking the steak: Seasoning it with salt and pepper and letting it sit at room temperature helps pull out a little moisture from the meat and encourages caramelization. Heating the pan until it is nice and hot is also key to getting a good sear. Finishing the steak in the oven after searing it allows for a gentler and more even cook throughout the steak.

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Ingredients

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
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

651 calories; 53 grams fat; 17 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 32 grams protein; 652 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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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.

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Ratings

5 out of 5
264 user ratings
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Comments

Tommny

You are right. You could just pour water over the cooked steak, but then it wouldn't be a Strip Steak with Dijon Sauce.

Gale

@Bill. It’s a 1/2 t of sugar (2.1 grams, not much) which mellows the vinegar and it’s not called Dijon sauce for nothing.

i never get the comments

to cut the acidity of the vinegar. it is called dijon sauce...

Kait

I am obsessed with the Dijon sauce ! I have made it 3 times this month it’s the perfect addition to a juicy steak !! I have used rice wine vinegar & white cooking wine because I never have white wine vinegar and they are great substitutions.

Stephen

This was quite good. Served with some jasmine rice and haricot verts, my only recommendation - on account of having a strong plume of smoke greet me upon opening the oven door - would be to consider adding a touch of oil to the pan before adding the butter ahead of the steak to minimize any burning. Otherwise, this was a really nice change to how I typically enjoy a strip steak.

Lala

Delicious! Get a regular/small sized shallot and mince it very finely with a very sharp knife, otherwise it takes on an unpleasant, butter flavor.

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