Pan-Seared Steaks


Seared with a pat of butter in a hot skillet, the steak is presented with potent Dijon mustard and our Bistro Pommes Frites.


  • 4 boneless strip steaks (8 to 10 ounces each, about ¾ inch thick), fat trimmed, room temperature

  • Coarse salt and freshly ground pepper

  • 4 teaspoons unsalted butter

  • Dijon mustard, for serving

  • Steak sauce, for serving (optional)


  1. Heat a 14-inch skillet over high heat until very hot. Season steaks on both sides with salt and pepper. Add 1 teaspoon butter to one area of skillet, and immediately place a steak on top. Repeat with remaining butter and steaks. Cook steaks, without moving them, 3 minutes. Flip steaks, and cook until an instant-read thermometer inserted into the thickest part registers 125 degrees to 130 degrees (for medium-rare), 2 to 3 minutes more.

  2. Transfer steaks to warmed plates, and let rest 5 to 10 minutes. Serve with mustard and steak sauce if desired.

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