Ingredients
- 2 strip steaks
- Salt & freshly ground pepper
- 1 tsp butter
- 1/2 C dry white wine
- 2 tsp Dijon mustard
- 1/4 heavy cream (or sub)
Directions
Allow steaks to come to room temperature. Heat cast iron skillet. Pat dry and season steaks with salt and pepper. Add half of butter to pan and add steaks directly on top of butter. Sear 2 minutes; use tongs to seat sides of steaks. Turn and cook until thermometer reads 120 or desired temp. Transfer to warm plate to rest.
Remove pan from heat and add wine to deglaze. Hear for 1 minute, scraping any brown bits from pan. Add mustard and stir, cooking 15 seconds. Add cream and juices from steaks. Season with salt and pepper. Serve drizzled over steaks.