Pan-fried Steaks with Vermouth Glaze
1 tbsp. salad oil
1 tsp kosher salt
2 boneless top sirloin or New York strip steaks cut 1 to 1 1/2 inches thick
1 tbsp. Dijon mustard
3 tbsp. dry vermouth or dry white wine
Preheat cast iron pan to rocket hot. Rub steaks with oil and sprinkle with salt. Add steaks and cook for about 4 minutes on the first side. Turn and add probe thermometer to center of meat. Cook until center reaches final internal temperature (about 135F for medium rare -- 5 degrees carry over means final temerature of 140F). Transfer to warm plates and set aside. Add mustard and vermouth to pan drippings and stir briskly until hot. Spoon sauce over steaks. Makes 2 servings.
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