Ingredients
Directions
Yield: 4 | ||
INGREDIENTS | OUNCES | STANDARD |
Cooking oil | 0.5 | 1 Tbsp |
Strip steaks (16 ounces each) | 64 | 4 |
Salt | 0.3 | 2 tsp |
Pepper – black, cracked | 1 | 2 Tbsp |
Herbes de Provence | 0.15 | 1 tsp |
DFA Speed Scratch Butter Sauce | 32 | 4 cups |
Red wine | 4 | 1/2 cup |
Worcestershire sauce | 2 | 1/4 cup |
- Heat cooking oil in a large sauté pan over medium-high heat.
- Season steak with salt and cracked pepper. Add seasoned steak to pan and cook on each side until desired temperature is reached. Remove steak from pan and set aside to rest while preparing sauce.
- Add herbes de provence, butter sauce, red wine, and Worcestershire sauce to pan. Stir to blend and bring to a simmer. Reduce slightly to thicken and season with additional salt and pepper as needed. Spoon sauce over steak and serve immediately.