Description
A succulent steak recipe featuring New York Strip or Porterhouse steaks seared to perfection and topped with a rich, creamy peppercorn sauce made with brandy, beef broth, and cream. Perfectly balanced with a peppery kick, this dish makes for an elegant yet simple meal.
Ingredients
Scale
Steak
- 2 steaks (300g/10oz each) New York Strip or Porterhouse (or other cut of choice)
- Salt and pepper, to taste
- 1 tbsp vegetable oil
Peppercorn Sauce
- 1/3 cup (85 ml) brandy or cognac (or marsala)
- 3/4 cup (185 ml) low sodium beef broth or stock
- 1/2 cup (125 ml) heavy or thickened cream
- 2 – 3 tsp coarsely crushed whole black peppercorns (or canned green peppercorns, drained)
Instructions
- Prepare Steaks: Remove steaks from the fridge 20 minutes before cooking to bring to room temperature for even cooking.
- Crush Peppercorns: Using a rolling pin, mortar and pestle, or the side of a knife, coarsely crush the black peppercorns to release their aroma and flavor.
- Season Steaks: Just before cooking, generously season both sides of the steaks with salt and freshly ground black pepper for a flavorful crust.
- Heat Oil: Heat 1 tablespoon of vegetable oil in a skillet over high heat until it begins to smoke, ensuring a hot surface for searing.
- Sear Steaks: Place steaks in the hot skillet and cook the first side for 2 minutes to develop a good crust. Flip and cook the other side for 2 minutes for medium-rare doneness.
- Sear Fat Strip: Stack the steaks on top of each other, then use tongs to sear the fat strip around the edge for added flavor and texture.
- Rest Steaks: Transfer steaks to a plate and cover loosely with foil. Let rest while preparing the sauce to retain juices.
- Deglaze Pan: Pour brandy or cognac into the same skillet and simmer rapidly, scraping the bottom to release browned bits, until mostly reduced and the alcohol smell dissipates (about 1 minute).
- Reduce Broth: Add low sodium beef broth and bring to a rapid simmer. Let simmer for 2 to 3 minutes until reduced by half, intensifying flavor.
- Add Cream & Pepper: Lower the heat to medium. Stir in the heavy cream and crushed peppercorns. Simmer gently for 1 1/2 to 2 minutes until the sauce thickens, avoiding rapid boiling.
- Season Sauce: Taste and adjust seasoning with salt and additional pepper if needed to achieve the perfect balance.
- Serve: Place rested steaks on warmed plates and spoon the creamy peppercorn sauce over them. Serve immediately, ideally with sides like crispy smashed potatoes and garlic spinach for a complete meal.
Notes
- Note 1: Choose a good quality steak like New York Strip or Porterhouse for best results; other cuts can be used based on preference.
- Note 2: Brandy or cognac is recommended for deglazing to add depth, but marsala wine can also be used as a substitute.
- Note 3: Use low sodium beef broth to control the saltiness of the sauce.
- Note 4: Freshly crushed whole black peppercorns offer a robust flavor, but canned green peppercorns can provide a milder alternative.
- Note 6: This steak pairs well with crispy smashed potatoes and garlic sautéed spinach for a hearty meal.
- Prep Time: 25 minutes
- Cook Time: 10 minutes
- Category: Main Course
- Method: Frying
- Cuisine: American
Keywords: steak, peppercorn sauce, creamy sauce, beef steak, pan-seared steak, New York Strip, Porterhouse, brandy sauce
