Strip Steak with Peppercorn Sauce

Strip Steak with Peppercorn Sauce

Mmm, steak. Steak is delicious. And I’m super excited that I can do it reasonably well now that I have cast iron (my broiler is a travesty, seriously, and we don’t own a grill). My roommate loves pepper with the sort of glee one generally only finds in schoolchildren, too; I once fed him a bite of my peppercorn steak at a restaurant and I swear I thought he was going to run off with my plate. This recipe seemed like a shoo-in. It was much appreciated across the board. It goes well with potatoes (duh) or and some sort of nice sharp greens to cut through the creamy sauce.

One word of warning: if you’re as aggressive about seasoning your steaks as I am, be VERY CAREFUL when deciding to add a bouillon cube. It can get awfully salty in that sauce, and that would be a travesty. I used about a third of my cube and that was right on the edge of too salty for me, though my roommate thought it was fine. Then again, I considered getting him a salt lick for Christmas.

Strip Steak in Peppercorn Sauce, adapted from Pioneer Woman

4 boneless New York strip steaks
salt, pepper and steak seasoning to taste
2 Tbsp. peppercorns
2 Tbsp. butter
2 Tbsp. Dijon mustard
1/2 c. brandy
3/4 c. heavy cream
1/2 cube beef bouillon

Season steaks as you prefer and bring them to room temperature. Once they’re there, heat a cast iron skillet over medium heat until it’s screaming hot.

Depending on the size of your skillet, you’ll be able to get one or two of the steaks in it. Determine that before it’s super hot! Once it is, put the appropriate number of steaks in and cook until a nice crust forms, 3-4 minutes. Flip them and continue cooking until a crust forms on the second side and they’ve reached the desired doneness level, another 5-6 minutes for medium rare. (Your stove may vary. Check your meat!) Repeat as many times as necessary to cook all your steaks. Remove them and cover them with foil so they don’t get cold.

Once steaks have been cooked, drop the heat to medium and plop the butter in the pan. Swirl it about and let it melt while you put the peppercorns in a large zip-top bag and whack them with a rolling pin or something else heavy — you’re looking for a mixture of peppercorn sizes, here, not a uniform grind.

Once the butter is melted, crumble in the bouillon cube (conservatively!); mix it in well and add the mustard, mixing that too. Carefully pour in the brandy (not from the bottle, turn off the heat, etc) and whisk that in; once it’s all mixed, let it bubble away until there’s not a big hit of booze when you stick your face in the steam. Pour in the peppercorns, stir, and add the cream; let it all bubble together for a few minutes to thicken nicely, then spoon atop the steaks.

If you have a grill, you lucky person you, this sauce can be made on the stovetop for grilled steaks; just add more of the bouillon cube (up to all of it!) to make up for the lovely steak drippings that won’t be in the pan.


~ by iliadawry on 11 February 2013.

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