Close-up of Seared Strip Steak with Jalapeno Cream Sauce, as seen on The Pioneer Woman, season 33.
Recipe courtesy of Ree Drummond

Seared Strip Steak with Jalapeño Cream Sauce

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  • Level: Easy
  • Total: 30 min
  • Active: 25 min
  • Yield: 4 servings
This is an extra special dinner party dish for beef lovers. It’s not just great for guests though—it’s also good for the cook as it’s quick and easy, allowing plenty of time for socializing.



  1. Pat the steaks dry and season well with salt and pepper.
  2. Heat the butter and olive oil in a heavy-bottomed skillet over medium-high heat. Cook the steaks for 3 to 4 minutes per side for medium rare. Remove to a board to rest for 7 to 10 minutes.
  3. Add the garlic, jalapeños and onion to the skillet and stir. Cook to soften the vegetables, 1 to 2 minutes. Deglaze with the wine, scraping the skillet and allowing the wine to reduce about a minute. Add the cream and season with salt and pepper. Let the sauce simmer and thicken while you slice the steak, about another 2 minutes.
  4. Slice the steak against the grain and shingle onto a platter. Top with the sauce and garnish with the parsley.