(Adapted from epicurious)
- (4) 5 oz strip steaks
- freshly ground pepper
- olive oil
- 1 large shallot, minced (about 4 tablespoons)
- 3/4 cup canned chicken broth
- 1/2 cup dry vermouth
- 4 medium fresh sage leaves, each torn in half
- 3 tablespoons unsalted butter, cut into 3 pieces
- salt & fresh ground pepper
- Preheat oven to 350 F.
- Set an oven-proof skillet on the stove over medium-high heat.
- Sprinkle steaks with salt and pepper. Brush with olive oil.
- Sear steaks for 2 minutes per side.
- Finish steaks off in the oven, about 6 minutes, or until internal temperature reaches 130 for medium rare.
- Transfer steaks to a plate and tent with foil to rest. Don't wash the pan yet.
- Add shallot to the pan the steaks were cooked in. Set skillet over medium-high heat and cook, stirring frequently, until shallot is softened, about 1 1/2 minutes.
- Add chicken broth, vermouth, and sage; increase heat to high and simmer rapidly, scraping skillet bottom with wooden spoon to loosen browned bits, until slightly thickened and reduced to about 3/4 cup, about 5 minutes.
- Pour accumulated steak juices from the plate the steaks are resting on into skillet, reduce heat to medium, and whisk in butter 1 piece at a time.
- Season to taste with salt and pepper and discard sage.
- Spoon sauce around chicken breast and serve immediately.