Recipes Ingredients Meat & Poultry Beef Recipes Pan-Seared Steaks Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on May 16, 2017 Print Rate It Share Share Tweet Pin Email Servings: 4 Seared with a pat of butter in a hot skillet, the steak is presented with potent Dijon mustard and our Bistro Pommes Frites. Ingredients 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) Directions 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. Transfer steaks to warmed plates, and let rest 5 to 10 minutes. Serve with mustard and steak sauce if desired. Rate it Print