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Pepper Crust Steak

1 Prime NY Strip Steak, 1-1.5" thick

1 tbsp Kosher salt

2 tbsp Fresh cracked peppercorns

1 Shallot, diced

1 cup Beef Stock

2 tbsp Brandy

2 tbsp Heavy Cream

1 cup Parsley, chopped

1 tbsp Olive oil

 

Pat dry the steak and season both sides with salt and pepper

Warm up your cast iron skillet over high heat and add the olive oil

Place the steak in the skillet and sear for 3 minutes without moving

Flip the steak over and sear an additional 3 minutes

Check the internal temperature after every flip. Pull between 125-130 for medium rare

Add 1 tbsp of the beef stock to the same skillet and scrape the bottom

Add the shallots and saute for 5 minutes or until soft

Add the remaining beef stock and brandy and cook until reduced by half

Add the heavy cream and cook until sauce thickens

Add the fresh parsley right at the end and stir it in

Top the steak with the sauce and enjoy

 

Prep Time: 10 min   Cook Time: 25 min



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