Dinner

Strip Steak With Dijon Sauce Recipe

ByLily Monroe February 16, 2026February 16, 2026

Introduction

This Strip Steak with Dijon Sauce recipe offers a simple yet flavorful way to elevate your steak dinner. The tangy Dijon sauce pairs perfectly with the rich, seared strip steak, creating a dish that’s impressive and easy to prepare.

A white oval plate sits on a white marbled surface, holding sliced medium-rare steak pieces arranged in a slightly overlapping row. The steak has a rich brown crust with a pink interior. On top and around the steak is a thick, creamy yellow sauce with small bits of chopped ingredients mixed in, some of it pooling beneath the meat. To the right, there is a small white bowl with the same yellow sauce and a black spoon resting inside. photo taken with an iphone --ar 4:5 --v 7

Ingredients

1 boneless New York strip steak (about 12 ounces)
Kosher salt and freshly ground black pepper
1 large shallot, finely chopped
1 large garlic clove, grated
1 tablespoon white wine vinegar
1/2 teaspoon sugar
1/4 cup Dijon mustard
3 tablespoons olive oil
1 tablespoon unsalted butter

Instructions

Step 1: Take the steak out of the refrigerator 30 minutes before cooking to bring it to room temperature. Season both sides generously with kosher salt and freshly ground black pepper. Preheat your oven to 425°F (220°C).
Step 2: While the steak is warming, prepare the Dijon sauce. In a medium bowl, combine the chopped shallot, grated garlic, white wine vinegar, and sugar. Let this mixture sit for about 10 minutes to meld flavors.
Step 3: After resting, whisk the Dijon mustard and olive oil into the shallot mixture. Season with additional salt and pepper to taste, then set aside.
Step 4: Heat a medium (10-inch) cast-iron pan or heavy skillet over medium-high heat for about 1 minute until hot. Add the butter and swirl until melted and coating the pan.
Step 5: Place the steak in the pan and cook without moving for 2 to 3 minutes, forming a nice browned crust. Flip the steak and cook for another 1 to 2 minutes.
Step 6: Transfer the pan to the preheated oven. Roast the steak for 4 to 5 minutes for medium-rare doneness.
Step 7: Remove the steak from the oven and transfer to a cutting board. Let it rest for 10 minutes before slicing into 1/2-inch thick pieces.
Step 8: To serve, drizzle the prepared Dijon sauce over the sliced steak. Save any extra sauce for salads or other proteins.

Tips & Variations

For stronger garlic flavor, let the garlic sit longer with the shallots and vinegar before whisking in the mustard.
Use a meat thermometer to check for doneness: 130°F for medium-rare, 140°F for medium.
Try substituting the white wine vinegar with apple cider vinegar for a slightly different tang.
Serve with roasted vegetables or a simple green salad to balance the richness of the steak.

Storage

Store leftover cooked steak in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet over medium heat to avoid overcooking. Keep the Dijon sauce separately in a sealed jar for up to 1 week in the fridge.