RCI-BV.003.0032.001

Peppercorn Strip Steaks

Name: Peppercorn Strip Steaks
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 1/4 cup black peppercorns (cracked); 4 unit (6-ounce) boneless strip steaks (trimmed of excess fat); 1 unit Salt; 1 unit Olive oil; 1/4 cup unsalted butter (cut into small pieces); 1/4 cup cognac; 3 unit tbs heavy cream; 2 cloves garlic (smashed and minced)

A homemade steak sauce finishes this meal all off. The sauce sure is better than that A1 stuff.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

black peppercorns
cracked
1/4 cup
(6-ounce) boneless strip steaks
trimmed of excess fat
4 unit
Salt
1 unit
Olive oil
1 unit
unsalted butter
cut into small pieces
1/4 cup
cognac
1/4 cup
tbs heavy cream
3 unit
garlic
smashed and minced
2 cloves

Method

Sprinkle garlic with salt. Press with the side of the knife repeatedly until garlic forms a thick paste.

Rub steaks with oil. Season on both sides with salt, then press pepperorns into both sides of meat. Let sit until room temperature, about 30 minutes.

Heat a stainless steel skillet large enough to hold the steaks over high heat. Pour some oil into the pan, then add steaks. Cook 4 minutes per side for medium rare. Remove and keep warm.

Pour out excess fat but do not scrape pan. Deglaze pan with cognac, then turn off heat and ignite with a firestick. Shake pan until flames die.

Bring to a boil. Cook until reduced by half, then whisk in cream and garlic.

Whisk in butter. Once butter has melted completely, spoon over steaks. Serve immediately.

Peppercorn Strip Steaks

Ingredients

Method

What Makes This Variant Distinct