Pepper Crust Steak
Pepper crust NY strip steak, also known as Au Poivre
Ingredients
- 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
Instructions
- 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
