Strip Steak With Dijon Sauce

By Sue Li

Published Oct. 10, 2024

Strip Steak With Dijon Sauce
Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
5(248)
Comments
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This pantry-friendly recipe exists for people who love Dijon mustard. The sauce uses Dijon as its foundation — creamy and heady — whisked with little more than garlic, shallots, vinegar and olive oil, and is shockingly versatile: It complements the richness of a New York strip steak but can also be used to dress a leafy green salad you may want to serve with your steak. You’ll end up with extra Dijon sauce; save it to dress a soft-boiled egg, fold it into a potato salad, or serve it alongside a roasted chicken. A few notes to keep in mind when cooking the steak: Seasoning it with salt and pepper and letting it sit at room temperature helps pull out a little moisture from the meat and encourages caramelization. Heating the pan until it is nice and hot is also key to getting a good sear. Finishing the steak in the oven after searing it allows for a gentler and more even cook throughout the steak.

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Ingredients

Yield:2 servings (plus ¾ cup Dijon sauce)
  • 1boneless New York strip steak (about 12 ounces)
  • Kosher salt and freshly ground black pepper 
  • 1large shallot, finely chopped
  • 1large garlic clove, grated
  • 1tablespoon white wine vinegar
  • ½teaspoon sugar
  • ¼cup Dijon mustard
  • 3tablespoons olive oil
  • 1tablespoon unsalted butter
Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

651 calories; 53 grams fat; 17 grams saturated fat; 0 grams trans fat; 28 grams monounsaturated fat; 4 grams polyunsaturated fat; 11 grams carbohydrates; 3 grams dietary fiber; 5 grams sugars; 32 grams protein; 652 milligrams sodium

Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.

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Preparation

  1. Step 1

    Take the steak out of the refrigerator 30 minutes prior to cooking. Season the steak with salt and pepper; set aside. Heat the oven to 425 degrees.

  2. Step 2

    While the steak is coming to temp, prepare the Dijon sauce: Combine shallot, garlic, vinegar and sugar in a medium bowl. Allow the mixture to sit for about 10 minutes. Whisk in the mustard and olive oil; season with salt and pepper. Set aside while you prepare your steak.

  3. Step 3

    Heat a medium (10-inch) cast-iron pan or heavy skillet over medium-high for 1 minute, until the pan is nice and hot. Add the butter and swirl the melted butter around the pan. Add the steak and cook until the bottom is browned and a nice crust has formed, 2 to 3 minutes. Flip the steak and cook another 1 to 2 minutes. Transfer the pan with the steak to the oven and cook 4 to 5 minutes for medium-rare.

  4. Step 4

    Transfer the cooked steak to a cutting board and let rest for 10 minutes before cutting into ½-inch thick slices.

  5. Step 5

    To serve, drizzle the Dijon sauce on top of the steak. You’ll end up with extra sauce; save it for a salad or dress it on any protein you’d like.

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Ratings

5 out of 5
248 user ratings
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Comments

Tommny

You are right. You could just pour water over the cooked steak, but then it wouldn't be a Strip Steak with Dijon Sauce.

Gale

@Bill. It’s a 1/2 t of sugar (2.1 grams, not much) which mellows the vinegar and it’s not called Dijon sauce for nothing.

i never get the comments

to cut the acidity of the vinegar. it is called dijon sauce...

Stephen

This was quite good. Served with some jasmine rice and haricot verts, my only recommendation - on account of having a strong plume of smoke greet me upon opening the oven door - would be to consider adding a touch of oil to the pan before adding the butter ahead of the steak to minimize any burning. Otherwise, this was a really nice change to how I typically enjoy a strip steak.

Lala

Delicious! Get a regular/small sized shallot and mince it very finely with a very sharp knife, otherwise it takes on an unpleasant, butter flavor.

Miles W

So my wife doesn’t love raw onion or raw garlic. My solve for this sauce was to sauté both together in some of the olive oil on medium heat just until it starts to caramelize and become aromatic. Then cool a bit in a medium bowl, add in more olive oil, the sugar and a bit more vinegar than called for to compensate for the bite you’re missing from the raw ingredients. It’s way more complex with deeper flavor. Delish.

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