Strip Steak with Pepper Cream Sauce

1. 1

   Preheat oven to 200 degrees F.

2. 2

   Sprinkle steaks with kosher salt and crushed black pepper.

3. 3

   Heat butter in a 12-inch, heavy bottomed saute pan over medium heat.

4. 4

   Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium.

5. 5

   Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.

6. 6

   Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan.

7. 7

   Allow the liquid to reduce for 3 to 4 minutes over medium-high heat.

8. 8

   Add cognac, heavy cream, and green peppercorns to the pan.

9. 9

   Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.

10. 10

    Season the sauce, to taste, with kosher salt.

11. 11

    Place steaks on plates, top with sauce, and serve immediately.

* Per serving · 4 servings · Values may vary.

No additional tips available.