2 1½-inch thick strip steaks
Kosher salt and freshly ground black pepper, to taste
2 Tbsp. butter, divided
1 Tbsp. minced shallot
2 Tbsp. minced rosemary or thyme
1 cup chicken or beef broth, dry red wine or a combination
1 tsp. Dijon mustard
• Season the steaks with salt and pepper.
• In a cast-iron skillet over medium-high heat, melt 1 tablespoon butter. Add the steaks and let cook undisturbed 3 minutes. Flip the steaks and cook another 3 minutes for medium-rare, or to desired doneness. Transfer the steaks to a plate and cover loosely with foil.
• Pour off the fat from the pan, but do not wipe it clean. Return the pan to the stovetop and reduce the heat to medium. Add the shallots and herbs and saute 1 minute. To deglaze, add the broth, reduce the heat to low and use a wooden spoon to scrape the fond off the bottom of the skillet. Let the sauce reduce 2 to 3 minutes.
• Pour any juices that have collected on the steak plate back into the skillet, and whisk in the mustard. Remove the skillet from heat and whisk in the remaining 1 tablespoon butter. Spoon over the steaks and serve.