Dry vermouth isn’t just for martinis. Discover why dry vermouth makes the perfect - and less expensive! - alternative to wine in braises, stews and pan sauces. Juliette provides expert tips on how to properly deglaze a pan to create a delicious sauce for strip steak, and includes useful insight on steak preparation, pan selection, and emulsifying butter.

This recipe is Adapted from Food & Wine: Garlic Butter Steak Bites by Marianne Williams.

Assembly

• 1-2 pounds beef New York strip steak cut into 1-inch cubes
• 2 Tbl. vegetable oil
• 5 medium garlic cloves, finely chopped
• ⅓ cup dry vermouth
• 4 Tbl. cold unsalted butter, cubed
• 2 tsp Worcestershire sauce
• Finely chopped fresh flat-leaf parsley
• Salt and black pepper

Action

1. Cut steak into 1-inch cubes. Blot dry with a paper towel and allow to come to room temperature (about 45-60 minutes).
2. Heat oil in a large cast-iron skillet over medium-high heat. Season steak cubes with salt and pepper. Add half of the steak pieces to skillet and cook, undisturbed, until browned and crispy on bottoms, about 1 minute. Flip steak pieces, and continue cooking until browned on other side, about 1 minute. Stir pieces and cook until most sides are browned and steak is almost medium-rare, 1 to 2 minutes. Transfer steak to a large bowl. Repeat cooking process with remaining steak pieces, transferring cooked steak to bowl with first batch. Set aside. Do not wipe skillet clean.
3. Reduce heat to medium; add garlic and cook, stirring constantly, until golden brown, about 30 seconds. Add vermouth, and scrape up browned bits from bottom of skillet. Cook, stirring occasionally, until liquid is reduced to about 3 tablespoons, about 1 minute. Stir in Worcestershire sauce. Season with salt and pepper.
4. Remove from heat; add 1 Tbl. cold butter, and stir until melted and creamy. Repeat with each cube of butter, stirring after each addition until sauce is emulsified and velvety. Pour mixture over steak pieces in bowl, and toss to coat. Transfer steak to a serving platter, and sprinkle with parsley. Serve immediately.