Steak with Creamy Peppercorn Sauce
Pan seared strip steaks served with a quick sauce of brandy, beef broth, cream and crushed black peppercorns.
Equipment
- Heavy skillet
- Meat thermometer
- Rolling pin or mortar and pestle
- Tongs
Ingredients
Main Ingredients
- 2 New York strip or porterhouse steaks about 10 oz each
- ½ tsp kosher salt
- ½ tsp black pepper for seasoning the steaks
- 1 tbsp vegetable oil
- ⅓ cup brandy or cognac Marsala also works
- ¾ cup low sodium beef broth
- ½ cup heavy cream
- 2 ½ tsp whole black peppercorns coarsely crushed
Instructions
Cooking
- Prep. Rest the steaks at room temperature for 20 minutes, crush the peppercorns and season the steaks on both sides.
- Sear. Cook in hot oil over medium high heat for 4 to 5 minutes per side to at least 145 degrees F, then rest on a plate.
- Deglaze. Off the heat, add the brandy, return to the heat and scrape the pan for 1 to 2 minutes.
- Reduce. Add the broth and simmer 2 to 3 minutes until reduced by half.
- Finish. Stir in the cream and peppercorns and cook 3 to 4 minutes until thick, then spoon over the steaks.
Notes
Substitutions: Marsala or extra broth can replace the brandy, and drained green peppercorns can replace black.
Tips: Use low sodium broth and take the pan off the heat before adding the brandy.
Storage: Refrigerate steak and sauce separately for up to 3 days.