Pan-Seared Steak with Green Peppercorn Sauce
Submitted By: Taz
Ingredients:
2 1lb New York Strip Steaks (about 1 inch thick)
1 Small Shallot (apx 3 Tbs) - minced
1 Cup Beef Stock - can substitute chicken stock if desired
½ Cup Heavy Cream
¼ Cup Cognac or Brandy
2 Tbs Red Wine
2 Tbs Green Peppercorns in Brine - drained and removed from stems
1 Tbs Unsalted Butter
½ tsp Fresh Thyme - removed from sprigs and minced
⅛ tsp Fresh Garlic (apx 1 SMALL clove) - minced
Kosher Salt to taste
Fresh Ground Black Pepper to taste
Preparation:
- Allow steaks to come to room temperature (remove from refrigerator at least 30 minutes before cooking)
- Heat a large heavy bottomed skillet (cast iron is best) over medium-high heat
- Pat steak dry with paper towels and season well with kosher salt and fresh ground pepper on all sides
- Place steaks in pan 'standing on edge' on the strip of fat - Hold upright with tongs and cook until fat renders (apx 2 minutes) - Lay steaks flat in pan and sear until deep brown (apx 4-5 minutes) - Flip and sear for another 3-4 minutes or until medium-rare (internal temp 120ºF)
- Transfer steaks to cutting board and loosely cover with aluminum foil - Allow steaks to rest for 10-15 minutes before serving or cutting
- While steaks are resting, return skillet to heat and turn heat to high - Add butter and wait until completely melted and beginning to 'foam' - Add shallots and garlic to pan and sauté until soft and slightly browned (apx 2-3 minutes)
- Add beef stock and bring to a boil - Lightly scrape skillet with a spatula to deglaze and get all of the 'fond' up from the bottom of the skillet
- Allow to boil until reduced to around ¼ cup (apx 10 minutes) - add heavy cream, brandy, red wine, and peppercorns - Allow to cook until slightly thickened (apx 3 minutes)
- Add thyme and thoroughly combine - Adjust seasoning
- Pour over steaks and serve with roasted or crispy potatoes and sautéed vegetables of your choice
