RCI-SC.004.0007.001

Strip Steaks with Pepper Cream Reduction

Name: Strip Steaks with Pepper Cream Reduction
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 2 unit (6-8 ounce (1 inch thick) New York strip steaks); 1 unit Salt; 1 unit tbs cracked black peppercorns (divided); 2 unit 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

Great on a steak or over pasta.

Prep15 min

Cook30 min

Total45 min

Servings4

Difficultyintermediate

Ingredients

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

Method

Season each steak with salt and a pinch of cracked pepper on both sides. Set aside.

Melt butter with olive oil in a stainless steel skillet (don't even think of using nonstick) over medium high heat.

Add steaks and cook 4-5 minutes per side for medium rare, 6-7 minutes for medium, and 8-9 minutes for toast.

Remove steaks from pan and keep warm.

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.

Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to a 1/2 cup.

Drizzle sauce over steaks and serve warm.

Strip Steaks with Pepper Cream Reduction

Ingredients

Method

What Makes This Variant Distinct