Europe / Main
Peppercorn Strip Steaks with Cognac Cream Sauce
A homemade steak sauce finishes this meal all off. The sauce sure is better than that A1 stuff.
Ingredients
- garlic, smashed and minced2 clove
- salt
- olive oil
- peppercorns, black; cracked1/4 cup
- strip steak, 24 ounces; boneless; excess fat trimmed4
- cognac1/4 cup
- heavy cream3 tbsp
- unsalted butter, 4 tbsp; cut into small pieces1/4 cup
Quantities are auto-calculated from the original recipe as a guide. Items without numbers (e.g. “to taste”) are not changed.
Method 6 steps
Sprinkle garlic with salt. Rub with the side of the knife repeatedly until garlic forms a thick paste.
Rub steaks with oil. Season on both sides with salt, then press peppercorns into both sides of meat. Let sit until room temperature, about 30 minutes.
Heat a stainless steel skillet large enough to hold the steaks over high heat. Pour some oil into the pan, then add steaks. Cook 4 minutes per side for medium rare. Remove and keep warm.
Pour out excess fat but do not scrape pan. Deglaze pan with cognac, then turn off heat and ignite with a firestick. Shake pan until flames die.
Bring to a boil. Cook until reduced by half, then whisk in cream and garlic.
Whisk in butter. Once butter has melted completely, spoon over steaks. Serve immediately.
Broad classification · inferred Europe — Country unknown; only a broad area is inferred from ingredients/technique（evidence：cognac、heavy cream）
