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Strip Steak with Pepper Cream Sauce
ACTIVE TIME: 20 minutes
TOTAL TIME: 30 minutes
Yield: 4 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.
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- 4 (6- to 8-ounce) strip steaks, 3/4- to 1-inch thick
- Kosher salt, to taste
- 2 teaspoons black peppercorns, coarsely crushed
- 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: 4 servings
Procedure
- Heat oven to 200ºF.
- Sprinkle steaks with kosher salt and crushed black pepper. Melt the butter in a 12-inch, heavy-bottomed sauté pan over medium 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 and whisk until the crispy bits release from bottom of pan. Reduce the liquid for 3 to 4 minutes over medium-high heat. Add the cream, cognac, and green peppercorns to the pan. Increase the heat to high and cook, whisking constantly, until sauce thickens slightly, just enough to coat the back of a spoon, 5 to 7 minutes.
- Season the sauce to taste with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
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