Strip Steaks with Balsamic Cream Sauce

From Cook's Country | February/March 2010

Why this recipe works:

To ensure seared—not steamed—meat in our Strip Steaks with Balsamic Cream Sauce, it was essential not to overcrowd the pan. Working in batches allowed a nice, flavorful crust to form on the exterior of our steaks. Although strip steaks were more economical, we found rib-eye steaks of a similar… read more

To ensure seared—not steamed—meat in our Strip Steaks with Balsamic Cream Sauce, it was essential not to overcrowd the pan. Working in batches allowed a nice, flavorful crust to form on the exterior of our steaks. Although strip steaks were more economical, we found rib-eye steaks of a similar thickness could easily be substituted.

less

Serves 4

Ingredients

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