Prime Ny Strip Steak Au Poivre Recipe
Peppercorn crust, cognac-cream sauce
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Ingredients
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Steak
Cognac-Cream Sauce
Method
Steak Preparation
- 1
Season the Steaks
Generously season both sides of the NY Strip steaks with kosher salt and press the coarse black peppercorns into the meat.
- 2
Sear the Steaks
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steaks and sear for about 4-5 minutes on each side for medium-rare, or until desired doneness is achieved.
- 3
Add Butter
In the last minute of cooking, add the unsalted butter to the skillet and baste the steaks with the melted butter. Once cooked, remove the steaks from the skillet and let them rest for 5 minutes.
Cognac-Cream Sauce Preparation
- 4
Sauté Shallots
In the same skillet used for the steaks, add the finely chopped shallots and sauté over medium heat until softened and translucent, about 2-3 minutes.
- 5
Deglaze with Cognac
Carefully pour in the cognac and scrape up any browned bits from the bottom of the skillet. Allow it to simmer for about 2 minutes to reduce slightly.
- 6
Add Broth and Cream
Stir in the beef broth and heavy cream. Bring to a simmer and cook for about 5-7 minutes until the sauce thickens slightly.
- 7
Season the Sauce
Add fresh thyme leaves, salt, and ground black pepper to the sauce. Stir well to combine and adjust seasoning to taste.