In a small bowl, mix together 2 tbsp oil, thyme, rosemary, salt, and pepper. Rub the steak with the mix. Let the steak stand at room temperature at 30 minutes.
While the steak is marinating, preare the pink peppercorn butter. In a small bowl, add the butter, honey, and peppercorns. Mix together until thoroughly combined. Cover and set aside in the fridge to slightly cool.
Place a nonstick skillet over medium high heat. Add 1 tsp olive oil, and when the oil is just starting to shimmer, add the steak and sear to desired doneness, about 3-4 minutes per side for medium rare. Transfer the steak to a plate and tent with foil.
Add 1 tsp olive oil to the skillet. Add shallots and saute until slightly softened, scraping up the browned bits. Add wine and boil until liquid is reduced by half, stirring often about 1 minute. Add broth and boil until the sauce is thickened, about 2 minutes. Whisk in 3 tbsp pink peppercorn butter. Taste and season the sauce with salt and pepper. To serve, cut steak against the grain into 1/3 inch slices and place on warmed plates. Top with sauce and serve.
Originally Submitted
9/6/2013
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You can add this Herb Crusted NY Strip with Red Wine Sauce recipe to your own private DesktopCookbook.
