RCI-SC.004.0042.001
Strip Steaks with Pepper Cream Reduction
Great on a steak or over pasta.
Prep20 min
Cook25 min
Total45 min
Servings4
Difficultyintermediate
Ingredients
- (6-8 ounce2 unit1 inch thick) New York strip steaks
- 1 unit
- tbs cracked black peppercorns1 unitdivided
- 2 unit
- 1 1/2 tsp
- 1/4 cup
- 1 cup
- 2 tsp
Method
1
Season each steak with salt and a pinch of cracked pepper on both sides. Set aside.
2 minutes
2
Melt butter with olive oil in a stainless steel skillet (don't even think of using nonstick) over medium high heat.
3 minutes
3
Add steaks and cook 4-5 minutes per side for medium rare, 6-7 minutes for medium, and 8-9 minutes for toast.
10 minutes
4
Remove steaks from pan and keep warm.
2 minutes
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.
8 minutes
6
Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to a 1/2 cup.
5 minutes
7
Drizzle sauce over steaks and serve warm.
2 minutes