If you want a restaurant quality steak dinner at home without doing anything complicated, this strip steak with plum sauce is the move. It is rich, buttery, perfectly cooked, and that sweet and sour plum sauce makes it feel way more elevated than a typical weeknight steak.
The biggest secret here is the dry brine. Salting the steak and letting it sit uncovered in the fridge for at least twelve hours dries the surface so you get a better crust, seasons the meat all the way through, and helps it stay super juicy. From there it is a hard sear, a quick butter baste with garlic and rosemary, then into the oven until it hits 135 for a perfect medium rare.
The plum sauce is what ties everything together. Shallots get sautéed, red wine vinegar reduces for that tangy bite, then plum jam and beef stock turn it into this glossy, savory sweet sauce that tastes like something you would pay for at a nice steakhouse. Swirling in butter at the end makes it silky and luxurious.
Let the steak rest before slicing so every bite stays tender and juicy, then spoon that sauce over the top, enjoyyy! ❤️
2 teaspoons neutral oil
1/2 shallot, finely chopped (about 1 tablespoon)
2 tablespoons plum jam
1 tablespoon red wine vinegar
4 tablespoons unsalted beef stock
1 tablespoon unsalted butter
1/2 teaspoon kosher salt
Chives for garnish (optional)
👨🍳 Instructions 👨🍳
1) At least 12 hours before cooking, remove the steak from its packaging. Place it on a wire rack set over a sheet tray. Pat the steak dry on all sides with paper towels to remove surface moisture.
2) Sprinkle 1.5 teaspoons kosher salt evenly over the steak. Return the steak to the refrigerator, uncovered, on the rack and tray for 12 to 24 hours. This dry brine seasons the steak throughout and dries the surface for a better sear.
3) About 1 hour before cooking, remove the steak from the refrigerator and let it sit at room temperature. Preheat the oven to 400 degrees.
4) Heat a heavy-bottom pan over medium-high heat. Add 1 tablespoon neutral oil and heat until the oil shimmers. Add the steak and sear for 3 minutes. Flip and sear the second side for 3 minutes.
5) While the second side sears, add the rosemary sprig, garlic cloves, and 2 tablespoons unsalted butter to the pan. Once the butter melts, tilt the pan slightly and spoon the butter over the steak repeatedly to baste for the remainder of the sear.
6) Transfer the steak back to the wire rack set over the sheet tray. If using a probe thermometer, insert it into the side of the steak so the tip sits in the thickest part. Transfer the tray to the oven and cook until the steak reaches your target internal temperature. Pull the steak a few degrees early to account for carryover cooking.
Remove from Oven at these temperatures to account for carryover cooking:
115 for rare
125 for medium rare
130 for medium
140 for medium well
150 for well done
7) Let the steak rest for at least 10 minutes before slicing. While it rests, make the sauce.
8) In a small sauté pan over medium heat, add 2 teaspoons neutral oil. Add the chopped shallot and cook for 1 minute, stirring frequently.
9) Add the red wine vinegar and cook until reduced by about half. Stir in the plum jam until fully combined.
10) Add the beef stock and 1/2 teaspoon kosher salt. Simmer for 3 to 5 minutes, or until the liquid reduces by about half and the sauce looks glossy.
11) Remove the pan from the heat. Add 1 tablespoon unsalted butter and swirl the pan gently until the butter fully melts and emulsifies into the sauce. Do not return to high heat after adding the butter, as the sauce can separate.
12) Slice the rested steak to your desired thickness. Spoon the plum sauce over the steak and garnish with chopped chives if desired.
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