Pepper-crusted Steak with Worcestershire-Butter Sauce4 top sirloin steakssalt 1 Tbsp coarsely ground pepper 1 Tbsp vegetable oil 1 shallot, minced ½ cup red wine ½ cup low-sodium chicken broth ¼ cup Worcestershire sauce 1 tsp minced fresh thyme 2 Tbsp unsalted butter Pat steaks dry with paper towels and season with salt. Rub one side of each steak with pepper. Heat oil in a large skillet over medium-high heat until just smoking. Place steaks with peppered side down in skillet and sear. Set steaks aside. Add shallot to empty skillet and cook until softened, about 1 minute. Add wine, broth, Worcestershire and thyme and simmer, scraping up browned bits with a wooden spoon, until reduced by half, about 5 minutes. Add accumulated steak juices back to pan, whisk in butter, and season with salt. Pour over steaks. To Freeze: Freeze in freezer safe container. To Reheat: Defrost. Cook steaks to desired doneness. |