Ny Strip Recipe

Cooking Instructions

1. 1

   Prepare the Steak

   Remove the NY strip steaks from the refrigerator and let them sit at room temperature for about 30 minutes before cooking. This will help them cook evenly.

2. 2

   Season the Steak

   Generously season both sides of the steaks with salt and crush the black peppercorns using a mortar and pestle or the back of a heavy pan. Coat the steaks evenly with the crushed pepper.

3. 3

   Sear the Steak

   In a large skillet, heat the olive oil over medium-high heat until shimmering. Add the steaks to the skillet and sear for about 4-5 minutes on each side for medium-rare, or until they reach your desired doneness. Remove the steaks from the skillet and let them rest on a plate, tented with foil.

4. 4

   Make the Sauce

   In the same skillet, lower the heat to medium and add the butter. Once melted, add the minced garlic and sauté for about 30 seconds until fragrant. Carefully add the cognac to deglaze the pan, scraping up any browned bits from the bottom.

5. 5

   Create the Cream Sauce

   Pour in the heavy cream and beef broth, stirring to combine. Increase the heat slightly and let the sauce simmer for about 5-7 minutes, or until it thickens slightly. Season with additional salt and pepper to taste.

6. 6

   Serve

   Slice the rested steaks against the grain and plate them. Spoon the au poivre sauce over the top and serve immediately.