Ingredients:
2 New York Strip steaks
2 teaspoons sea salt
2 teaspoons freshly cracked pepper
2 tablespoons olive oil
1 large shallot, finely diced
4 cloves garlic, crushed
4 tablespoons unsalted butter, divided
4 sprigs fresh thyme, divided
1 tablespoon crushed peppercorns
1/3 cup Cognac
1/3 cup heavy cream
Extra sea salt and thyme sprigs for garnish
Instructions:
Prepare the Steaks: Pat steaks dry with paper towels. Season both sides with sea salt and cracked pepper, massaging the seasoning in. Let them rest for about 20 minutes.
Prep the Aromatics: Use a mortar and pestle to crush an additional tablespoon of peppercorns. Crush garlic, dice shallot, and divide the butter into portions.
Sear the Steaks: Heat a cast-iron skillet over medium-high heat. Add olive oil, and once it’s shimmering, place the steaks in the skillet. Sear each side for 3-4 minutes until a golden-brown crust forms.
Butter-Baste the Steaks: Lower the heat, add garlic, 1 tablespoon of butter, and thyme sprigs to the pan. Tilt the pan and spoon the melted butter over the steaks several times for extra flavor.
Rest the Steaks: Remove steaks from the skillet and let them rest on a cutting board for 10 minutes.
Make the Sauce: In the same skillet, add the diced shallots and sauté until lightly browned. Stir in the crushed peppercorns and remaining butter, cooking for 2 minutes.
Add Cognac and Cream: Remove the skillet briefly from heat and carefully add the Cognac. Return to low heat, allowing the Cognac to reduce by half. Stir in the heavy cream and simmer until the sauce thickens and coats the back of a spoon.
Finish & Serve: Add any juices from the resting steaks into the sauce. Slice the steaks against the grain, arrange on a plate, and generously spoon the Cognac cream sauce over the top.
Serve this rich and flavorful Steak Au Poivre with your favorite sides for an indulgent meal. 🍷🍽️
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Steak
