Strip Steak With Dijon Sauce

By Sue Li

Published October 9, 2024

  • Bryan Gardner for The New York Times. Food Stylist: Barrett Washburne.
Media 1 of 1
Total Time
1 hour 10 minutes
Prep Time
10 minutes
Cook Time
1 hour
Rating
5(384)
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)

  • 1 boneless New York strip steak (about 12 ounces)

  • Kosher salt and freshly ground black pepper 

  • 1 large shallot, finely chopped

  • 1 large garlic clove, grated

  • 1 tablespoon white wine vinegar

  • ½ teaspoon sugar

  • ¼ cup Dijon mustard

  • 3 tablespoons olive oil

  • 1 tablespoon unsalted butter

Ingredient Substitution Guide
Nutritional analysis per serving (2 servings)

11 grams carbs; 155 milligrams cholesterol; 692 calories; 30 grams monosaturated fat; 4 grams polyunsaturated fat; 18 grams saturated fat; 56 grams fat; 3 grams fiber; 661 milligrams sodium; 35 grams protein; 5 grams sugar

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
384 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...

Linsey

love this recipe! so simple but so flavorful, and my steak came out perfect! with the leftovers, I added a lot more olive oil and made the dijon sauce into a salad dressing, and had a steak salad the next day. YUM.

Mira

A dream sauce for steak! It felt like I was eating at a clubby steakhouse. I subbed in red wine vinegar as I didn’t have white wine vinegar on hand. Cut the saucy thickness with a little squeeze of lemon, which rounded out everything pleasantly.

JSD

I grilled the butcher cut 3” steaks outside over wood.

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