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Pan-Seared Strip Steak with Red-Wine Pan Sauce and Pink-Peppercorn Butter

2
Servings

Ingredients

  • 1/4 cup (1/2 stick) unsalted butter, room temperature
  • 1 teaspoon minced fresh thyme
  • 1 teaspoon honey
  • 1 teaspoon whole pink peppercorns
  • Coarse kosher salt
  • 1 10-ounce New York strip steak (about 1 1/4 to 1 1/2 inches thick)
  • 2 teaspoons extra-virgin olive oil, divided
  • 1 teaspoon minced fresh thyme
  • Coarse kosher salt
  • 1/4 cup thinly sliced shallot
  • 1 cup dry red wine
  • 1/2 cup low-salt beef broth or low-salt chicken broth
  • Celery Root and Parsnip Puree (click for recipe)