I love the way this steak gets all caramelized and crispy on the outside! It’s my favorite way to cook steak. These New York strip steaks got all dolled up with a little butter, Herbs De Provence, salt, pepper and toasted garlic powder. It’s so simple to make a really juicy steak with that perfect crispy crust on the outside.
The Herbs De Provence blend adds so much flavor to your steak. It reduces the amount of salt you need to sufficiently season them (bonus). The best part is that you can make sauce in the same skillet that you pan sear the steaks in. Just add a little sherry cooking wine, cream and beef stock and voila, the easiest steak sauce you’ve ever made with the best flavor! Forget that store bought steak sauce! This will have you begging for the last drop.
I get my fantastic herb blends and spices from my husband’s company, Muir Gourmet. They are far and away the finest herbs and spices I have ever seen. There is a huge difference between these spices and what you can find in your local grocery store. Muir Gourmet doesn’t sell retail sizes of these seasonings and spices at the moment, but they do supply them to Orson Gygi, a local Utah store. They carry a selection of these lovely blends in their new Gygi Specialty Spices line. I would definitely recommend investing in those. They really enhance your cooking experience. The flavors are great!
Enjoy this quick and easy way to incorporate a little French flavor into your dinner!
- 3, 6 ounce New York Strip steaks
- 2 tablespoons olive oil
- 2 tablespoons butter, melted
- Herbs De Provence seasoning blend, to taste
- Freshly cracked salt and pepper, to taste
- Toasted garlic powder, to taste
- For Herbed Beef Sauce:
- 2 tablespoons sherry cooking wine
- ½ cup heavy whipping cream
- 1 cup beef stock
- Preheat a large skillet over medium heat. Add 2 tablespoons olive oil to pan.
- Brush melted butter over both sides of steak. Pat a generous amount of Herbs De Provence over both sides of steak. Season to taste with freshly cracked salt, pepper and toasted garlic powder.
- Place steaks on skillet and allow to sear for 3-4 minutes without shifting steaks. When they are nice and crispy on that side, turn them over and sear for another 4 minutes. Continue to cook steaks to desired temperature.
- Remove steaks from skillet and allow them to rest to seal in juices.
- Meanwhile, add sherry cooking wine to that same hot skillet and whisk until all the caramelized bits are dissolved. Add heavy whipping cream and beef stock. Stir together and allow to simmer for 10 minutes until sauce coats a spoon. Serve over pan seared steaks. Enjoy!