Cookbook:Strip Steaks with Pepper Cream Reduction

Cookbook | Ingredients | Recipes

Great on a steak or over pasta.

IngredientsEdit

  • 2 (6-8 ounce, 1 inch thick) New York strip steaks
  • Salt
  • 1 tbs cracked black peppercorns, divided
  • 2 tbs unsalted butter
  • 1 1/2 tsp olive oil (not extra-virgin)
  • 1/4 cup beef broth
  • 1 cup heavy cream
  • 2 tsp Worcestershire sauce

ProcedureEdit

  1. Season each steak with salt and a pinch of cracked pepper on both sides. Set aside.
  2. Melt butter with olive oil in a stainless steel skillet (don't even think of using nonstick) over medium high heat.
  3. Add steaks and cook 4-5 minutes per side for medium rare, 6-7 minutes for medium, and 8-9 minutes for toast.
  4. Remove steaks from pan and keep warm.
  5. Pour out pan drippings but do not scrape browned bits off. Deglaze pan with broth and bring to a boil over high heat until reduced by 2/3.
  6. Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to a 1/2 cup.
  7. Drizzle sauce over steaks and serve warm.
Last modified on 2 July 2010, at 22:16