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Epicurious

Pan-Seared Strip Steak With Mustard Cream Sauce

Cooking steaks on the stove is fast and efficient. They require only a few minutes in a very hot skillet, which can then be deglazed to make a flavorful sauce (see variations below). Very little butter is needed to encourage the meat to form a nice crust; be sure to wait until the steaks release easily from the pan beforeturning them. For the quintessential bistro dish, serve the steaks with French Fries (page 333). Mashed or crushed potatoes (page 309) are also a natural accompaniment, as is Creamed Spinach (page 297).

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