2 10-oz. 3/4-inch-thick boneless strip steaks, trimmed, at room temperature
1/4 teaspoon kosher salt
1/4 teaspoon black pepper
4 teaspoons canola oil
2 scallions, thinly sliced
2 teaspoons minced fresh ginger
1 clove garlic, minced
1/4 cup dry sherry
2 tablespoons low-sodium chicken broth
2 teaspoons oyster sauce
1 tablespoon cold, unsalted butter, diced
2 teaspoons sesame seeds, toasted
How to Make It
Warm a 12-inch skillet over medium-high heat. Season steaks with salt and pepper. Swirl 2 tsp. oil in skillet. Add steaks; cook until browned on one side, 3 to 4 minutes. Turn and cook, 3 to 4 minutes longer for medium-rare. Transfer to a platter and tent with foil to keep warm.
Add remaining 2 tsp. oil, white and light green scallion pieces and ginger to skillet; sauté for 1 minute. Add garlic; sauté for 30 seconds. Add sherry and broth; cook, stirring, until liquid has reduced by about half, 30 seconds to 1 minute. Stir in oyster sauce. Remove skillet from heat; add butter and swirl until sauce is creamy.
Slice steaks across grain; spoon sauce over. Top with scallion greens and sesame seeds and serve.
You May Like
Sign Up for our Newsletter
Join our newsletter for free recipes, healthy living inspiration, and special offers.