Description
This New York Strip Steak with Peppercorn Sauce is a bold, steakhouse-style dish featuring perfectly seared strip steaks topped with a creamy, brandy-spiked peppercorn sauce. Rich, savory, and full of flavor, it’s ideal for special dinners or date nights.
Ingredients
For the Steak
- 2 New York strip steaks (12–14 oz each, about 1–1½ inches thick)
- 1 tablespoon olive oil
- 1 teaspoon kosher salt
- ½ teaspoon freshly ground black pepper
- 1 tablespoon butter
- 2 sprigs fresh thyme or rosemary
For the Peppercorn Sauce
- 1 tablespoon butter
- 1 shallot, finely minced
- 2 teaspoons whole black peppercorns, lightly crushed
- ¼ cup brandy or cognac (optional)
- 1 cup beef broth
- ½ cup heavy cream
- ¼ teaspoon salt (or to taste)
Instructions
- Prepare the Steaks: Remove steaks from the refrigerator 30 minutes before cooking. Pat dry with paper towels and season both sides evenly with kosher salt and freshly ground black pepper.
- Heat the Skillet: Place a cast-iron skillet over medium-high heat and heat until it is very hot, enhancing the searing process.
- Sear the Steaks: Add olive oil to the hot skillet and place the steaks in the pan. Sear for 4 to 5 minutes on one side until a deep crust forms, then flip and sear the other side for another 4 to 5 minutes.
- Baste with Butter and Herbs: Add butter and fresh thyme or rosemary sprigs to the skillet, then tilt the pan slightly and use a spoon to baste the steaks with the melted butter and herb-infused juices for 1 to 2 minutes.
- Rest the Steaks: Transfer the steaks to a plate and loosely tent with foil to rest while you prepare the sauce. This helps the juices redistribute for a tender bite.
- Start the Peppercorn Sauce: In the same skillet, melt 1 tablespoon of butter over medium heat. Add the finely minced shallot and sauté for 1 to 2 minutes until softened and fragrant.
- Add Peppercorns: Stir in the lightly crushed whole black peppercorns to release their bold flavor into the sauce.
- Deglaze with Brandy: Carefully add the brandy or cognac (if using) to the pan and simmer until the liquid has reduced by half, intensifying the flavors.
- Add Beef Broth: Pour in the beef broth and let it simmer for 5 to 7 minutes, allowing the sauce to reduce and thicken slightly.
- Finish with Cream: Stir in the heavy cream and continue cooking until the sauce thickens to a creamy consistency that will coat the steaks beautifully.
- Season: Taste the sauce and season with salt accordingly to your preference.
- Serve: Spoon the peppercorn sauce generously over the rested New York Strip Steaks and serve immediately with your choice of sides.
Notes
- Medium-rare is ideal for strip steak: 135°F (57°C) internal temperature ensures perfect doneness.
- Use green peppercorns for a milder, less pungent flavor.
- Brandy adds depth and complexity but can be omitted if preferred.
- The sauce thickens as it cools, so serve immediately for best texture and flavor.
- Pair this steak with classic sides like mashed potatoes or roasted asparagus for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Dinner, Main Course
- Method: Frying
- Cuisine: French / American Steakhouse
