Ingredients:
4 New York strip steaks, about 1 inch thick
2 tbsp olive oil
1 tsp salt
1 tsp freshly ground black pepper
1 tsp garlic powder
1 tsp smoked paprika
2 tbsp unsalted butter
2 shallots, finely chopped
2 garlic cloves, minced
¼ cup beef broth (or substitute with brandy)
1 cup heavy cream
2 tbsp green or black peppercorns, crushed
1 tsp Dijon mustard
Salt, to taste
Fresh parsley, chopped, for garnish
Instructions:
Prepare the steaks: Pat the steaks dry with a paper towel and rub them with olive oil.
Season the steaks: In a small bowl, mix together salt, pepper, garlic powder, and smoked paprika. Generously season both sides of the steaks with this spice mixture.
Cook the steaks: Heat a grill or skillet to high heat. Grill the steaks for about 3-4 minutes per side for medium-rare, adjusting the time based on your preferred doneness.
Rest the steaks: Let the steaks rest for 5 minutes, covered with foil, to retain their juices.
Make the peppercorn sauce: In a skillet, melt the butter over medium heat. Add shallots and garlic and sauté for about 2 minutes until fragrant.
Deglaze the pan: Add the beef broth to the skillet to deglaze, scraping up any browned bits. Let it simmer for 1-2 minutes.
Make it creamy: Stir in the heavy cream, crushed peppercorns, and Dijon mustard. Let the mixture simmer for 3-4 minutes, until it thickens to your desired consistency.
Season the sauce: Add salt to taste and stir well.
Serve: Plate the steaks and generously drizzle the creamy peppercorn sauce over the top.
Garnish: Sprinkle freshly chopped parsley on top for an elegant finish.
Preparation Time: 10 minutes
Cooking Time: 20 minutes
Servings: 4 servings
Calories: Approximately 600 per serving
Notes:
Steak Tip: Ribeye is a great alternative if you prefer a fattier, juicier steak.
Wine Pairing: A rich red wine like Cabernet Sauvignon pairs wonderfully with this dish.
Enjoy!
