Strip Steak with Pepper Cream Sauce
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 2 servings
A simple yet flavorful sauce of heavy cream, cognac, and two kinds of pepper transforms ordinary cuts of beef into mouthwatering steaks that are good enough for company. This recipe first appeared in Season 8 of Good Eats. Photo by Lynne Calamia
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- 2 (10 to 12-ounce) strip steaks, 3/4- to 1-inch thick
- 1 teaspoon Kosher salt
- 1 teaspoons freshly ground black pepper
- 2 tablespoons clarified butter
- 3/4 cup beef stock or broth
- 3/4 cup heavy cream
- 3 tablespoons cognac
- 1 tablespoon green peppercorns in brine, drained and slightly crushed
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 2 servings
Procedure
- Heat oven to 200ºF.
- Sprinkle steaks evenly on both sides with the kosher salt and black pepper. Melt the butter in a 12-inch, heavy-bottomed sauté pan over medium-high heat. Once butter is hot, add the steaks and cook until browned on both sides, 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a wire rack set on a half sheet pan; place in oven to keep warm.
- Add the stock to the sauté pan, whisking to release the crispy bits from the bottom of the pan, and reduce for 3 to 4 minutes. Add the cream, cognac, and green peppercorns to the pan, and cook, whisking constantly, until sauce thickens just enough to coat the back of a spoon, 3 to 5 minutes.
- Place steaks on plates, top with sauce, and serve immediately.
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