Rancher Strip Steak

Rancher Strip Steak

Recipe by

Chef Skip Laskody, Harris Teeter


  • 2-8 oz. Rancher Strip Steaks (Already hand trimmed), cut in half sideways
  • 1/2 teaspoon kosher salt
  • 1/2 teaspoon freshly ground pepper
  • 1 tablespoon HT Traders Bold olive oil
  • 4 tablespoons Farmers Market diced shallots
  • 4 tablespoons Sherry
  • 1/2 cup HT heavy cream
  • 1 tablespoon Dijon Mustard
  • 1 tablespoon Farmers Market chopped chives


Season the beef pieces with salt and pepper. In a skillet, heat the oil until it is smoking. Add the beef, and sear it on both sides for 2 minutes, lower the heat to medium and remove the steaks to a plate. Add the shallots and toss in the skillet until all of the diced shallots caramelize. Add the sherry and cream, stir in the mustard, reduce the sauce to one half. Place the steaks on a plate, top with sauce and garnish with chopped chives.

Serves 2