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Recipes: Pan-Seared Strip Steaks
**INGREDIENTS**
- 4 (6-ounce) New York strip steaks
- 2 tablespoons vegetable oil
- 1/2 teaspoon salt
- 1/4 teaspoon pepper
- 2 tablespoons all-purpose flour
- 1 cup beef broth
- 4 shallots, thinly sliced
- 1 teaspoon dried basil
- 1 teaspoon dried thyme
**Make Ahead**
You can prepare the steaks through step 1 up to 8 hours ahead. Refrigerate until ready to use.
**1**
Combine steaks and vegetable oil in a resealable plastic bag and seal tightly. Shake until steaks are coated. Remove steaks from plastic bag.
**2**
Season steaks with salt and pepper. Heat a large skillet over medium-high heat; add steaks.
**3**
Sear steaks for 3 minutes per side; reduce heat to medium. Cook for 5 minutes per side or until desired doneness. Remove to a serving platter; cover to keep warm.
**4**
Stir flour into pan drippings. Stir in beef broth. Cook, stirring continually, over medium heat until slightly thickened, about 3 minutes. Stir in shallots, basil, and thyme. Drizzle sauce over steaks.
**VARIATION**
For a more substantial sauce, add 1/2 cup sliced mushrooms when searing the steaks.
**Make It Quicker**
You will find it easier to trim fat from the steaks if you first chill the steaks in the freezer until firm.
