Monday, December 6, 2010


Pan Seared Strip Steak with Mustard Cream Sauce is not very complicated. Except what is a strip steak?

Well it is also a Kansas City Strip, a shell steak, and a New York Strip. Once you figure this out, much is possible.

Once I figured that out, I could continue making my lunch.

Pan searing is fast. The butter hisses and the steak browns with alarming speed. I was attempting to cook it to medium rare-ish, but in my fear of undercooked meat it turned out more medium well done.

I do not like mustard. But for some reason it tastes ridiculously good in salad dressing and pan sauce.

While  the steak is resting, you add a bit of white wine to the juices and it spatters and bubbles for 20 second and then you end up with what looks like less pan juice than you had before.  But you end up with a reasonable amount once you add mustard and heavy cream.

I served this with Garlic and Rosemary Mashed Potatoes (do you know the difference between potato puree and mashed potatoes?) and (ahhh!) Creamed Spinach.

There is this skill that some people have where they can have everything cooked, hot, and ready at the same time. Unfortunately,  I do not.

In the end the steak was room temperature, slightly tough and absolutely delicious, the creamed spinach was piping hot and...not bad (I hate cooked spinach), and the mashed potatoes were hot and yummy.

A sort of success.


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