Photo: Jason Leung
Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter
12 ingredients
Makes 2 servings
openrecipes
Estimated Nutrition (whole recipe, rough)
736
Calories
58g
Protein
44g
Fat
21g
Carbs
What these numbers assume — 9 portions →
| Ingredient | Portion assumed | kcal |
|---|---|---|
| Beef | 100g cooked | 250 |
| Chicken | 100g cooked | 165 |
| Olive Oil | 1 tbsp (14g) | 119 |
| Butter | 1 tbsp (14g) | 102 |
| Honey | 1 tbsp (21g) | 64 |
| Wine | 2 tbsp cooking wine (30ml) | 25 |
| Shallot | 1 tbsp minced (10g) | 7 |
| Thyme | 1 tsp dried (1.4g) | 4 |
| Salt | 1 tsp (6g) | 0 |
Totals for the whole recipe, adding one typical portion per ingredient — listed above. Quantities in the recipe are not counted, so this is a rough guide only — not suitable for medical or dietary planning.
Ingredients
- 1/4 cup (1/2 stick) unsalted butter, room temperature
- 1 teaspoon minced fresh thyme
- 1 teaspoon honey
- 1 teaspoon whole pink peppercorns
- Coarse kosher salt
- 1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)
- 2 teaspoons extra-virgin olive oil, divided
- 1 teaspoon minced fresh thyme
- Coarse kosher salt
- 1/4 cup thinly sliced shallot
- 1 cup dry red wine
- 1/2 cup low-salt beef broth or low-salt chicken broth
Directions
Step-by-step directions aren't available for this recipe in our database.
View the full recipe at the original source →
By epicurious ·
Recipe sourced from
openrecipes