Pan Seared Steak with Green Peppercorn Sauce Recipe

Pan-Seared Steak with Green Peppercorn Sauce
Submitted By: Taz


2 1lb New York Strip Steaks (about 1 inch thick)
1 Small Shallot (apx 3 Tbs) - minced
1 Cup Beef Stock - can substitute chicken stock if desired
½ Cup Heavy Cream
¼ Cup Cognac or Brandy
2 Tbs Red Wine
2 Tbs Green Peppercorns in Brine - drained and removed from stems
1 Tbs Unsalted Butter
½ tsp Fresh Thyme - removed from sprigs and minced
⅛ tsp Fresh Garlic (apx 1 SMALL clove) - minced
Kosher Salt to taste
Fresh Ground Black Pepper to taste

  1. Allow steaks to come to room temperature (remove from refrigerator at least 30 minutes before cooking)
  2. Heat a large heavy bottomed skillet (cast iron is best) over medium-high heat
  3. Pat steak dry with paper towels and season well with kosher salt and fresh ground pepper on all sides
  4. Place steaks in pan 'standing on edge' on the strip of fat - Hold upright with tongs and cook until fat renders (apx 2 minutes) - Lay steaks flat in pan and sear until deep brown (apx 4-5 minutes) - Flip and sear for another 3-4 minutes or until medium-rare (internal temp 120ºF)
  5. Transfer steaks to cutting board and loosely cover with aluminum foil - Allow steaks to rest for 10-15 minutes before serving or cutting
  6. While steaks are resting, return skillet to heat and turn heat to high - Add butter and wait until completely melted and beginning to 'foam' - Add shallots and garlic to pan and sauté until soft and slightly browned (apx 2-3 minutes)
  7. Add beef stock and bring to a boil - Lightly scrape skillet with a spatula to deglaze and get all of the 'fond' up from the bottom of the skillet
  8. Allow to boil until reduced to around ¼ cup (apx 10 minutes) - add heavy cream, brandy, red wine, and peppercorns - Allow to cook until slightly thickened (apx 3 minutes)
  9. Add thyme and thoroughly combine - Adjust seasoning
  10. Pour over steaks and serve with roasted or crispy potatoes and sautéed vegetables of your choice
Share by: