NY Strip Steak
Season steaks with salt and pepper on both sides and let sit, covered on the counter for 10-15 minutes at room temperature.
Heat a medium size cast iron skillet over high heat. Add oil and swirl to coat the pan. Add steaks to the skillet and cook about 5 minutes per side until internal temperature reaches 135°F. If steaks have not reached desired temperature, finish in a 350-degree oven for 6-8 minutes. Remove steaks and tightly cover with foil and let rest 10 minutes.
To make the pan sauce, reduce heat to medium to med-high. Add shallots and 2 tablespoons of the rosemary to the pan and sauté, including any steak bits left behind, about 1 minute or until shallots are lightly browned. Add wine and cook 2½ minutes or until liquid is almost evaporated. Add the stock and continue to cook 3 minutes or until liquid is reduced and mixture is slightly thickened. Remove pan from heat. Add more salt and pepper to taste, butter and mustard. Stir with a whisk.
Serve steak with pan sauce and sprinkle with reserved chopped rosemary.
