Strip Steaks with Pepper Cream Sauce

CategoryDifficultyBeginner

Have steak like you have never had it before with this creamy pepper sauce! In 30 minutes, you will have a tender steak covered in a rich savory sauce that takes the steak to another level!

Yields1 Serving
Prep Time2 minsCook Time30 minsTotal Time32 mins
 4 strip steaks (6-8 ounces, about 1 inch thick)
 2 tsp coarsely crushed black peppercorns
 Kosher salt
 2 tbsp unsalted butter
 ¾ cup beet stock
 3 tbsp cognac or brandy
 ¾ cup heavy cream
1

Remove the steaks from the refrigerator and let them come up to room temperature.

2

Preheat over to 225 degrees F.

3

Season the steaks on both sides with salt and black pepper. Melt butter in a large pan with a heavy bottom. Pan with a heavy bottom is ideal as it can retain heat better.

4

Once the butter starts to bubble, add the steaks to the pan and brown on both sides. For medium, cook 4 minutes on each side. Remove the steaks from the pan and place them in an oven safe dish. Cover the dish loosely with foil. Place the oven safe dish in the oven to keep the steaks warm.

5

Heat the pan over medium heat and add the beef stock. Use either a whisk or a wooden spoon to scrape off the pieces of meat stuck to the bottom of the pan. Once all of the pieces have been scraped off, cook the mixture for 3 - 5 minutes.

6

Add cognac/brandy and heavy cream to the pan. Cook over high heat while whisking continually. The sauce will start to thicken after 5 - 7 minutes. Add salt if necessary. Remove the sauce from heat. Plate the steaks and pour sauce over the top. Serve immediately.

Ingredients

 4 strip steaks (6-8 ounces, about 1 inch thick)
 2 tsp coarsely crushed black peppercorns
 Kosher salt
 2 tbsp unsalted butter
 ¾ cup beet stock
 3 tbsp cognac or brandy
 ¾ cup heavy cream

Directions

1

Remove the steaks from the refrigerator and let them come up to room temperature.

2

Preheat over to 225 degrees F.

3

Season the steaks on both sides with salt and black pepper. Melt butter in a large pan with a heavy bottom. Pan with a heavy bottom is ideal as it can retain heat better.

4

Once the butter starts to bubble, add the steaks to the pan and brown on both sides. For medium, cook 4 minutes on each side. Remove the steaks from the pan and place them in an oven safe dish. Cover the dish loosely with foil. Place the oven safe dish in the oven to keep the steaks warm.

5

Heat the pan over medium heat and add the beef stock. Use either a whisk or a wooden spoon to scrape off the pieces of meat stuck to the bottom of the pan. Once all of the pieces have been scraped off, cook the mixture for 3 - 5 minutes.

6

Add cognac/brandy and heavy cream to the pan. Cook over high heat while whisking continually. The sauce will start to thicken after 5 - 7 minutes. Add salt if necessary. Remove the sauce from heat. Plate the steaks and pour sauce over the top. Serve immediately.

Strip Steaks with Pepper Cream Sauce