strip Steaks au Poivre

Hozzávalók

1 large shallot

4 garlic cloves

3 thyme sprigs

3 tablespoons unsalted butter

½ cup heavy cream

2 (1½-inch-thick) New York strip steaks (about 1½ pounds total)

Kosher salt and freshly ground black pepper

1 tablespoon whole black peppercorns

2 tablespoonsvegetable oil

⅓ cup cognac, dry sherry, or brandy

Flaky sea salt

Útmutatók

+ Pat 2 New York strip steaks dry with paper towels. Season

about 2 minutes. If you've never basted a steak and want to learn how, right this way! Insert your instant- read thermometer into the thickest part of the steak. Once it registers 120°F, transfer it to a cutting board to rest.

• Make the pan sauce: + Add 2 tablespoons butter to the skillet along with the sliced garlic, shallot, and crushed peppercorns. Cook, stirring often, until the shallot and garlic are softened but not browned, 4 to 5 minutes.? + Turn off the heat (cognac is flammable!) and add ⅓ cup cognac. Return the skillet to medium heat and cook until the cognac has mostly evaporated and your spoon leaves streaks in the skillet when you stir, 1 to 2 minutes. + Add ½ cup heavy cream, bring to a simmer, and cook until it coats the back of a spoon, about 1 minute. Season with kosher salt.

Serve:

+ Slice the steak against the grain. Not sure what the grain is or how to find it? Right this way. Transfer to a serving

platter. + Pour any resting juices back into the skillet and stir them into the sauce. Spoon the sauce generously over the steak, season with flaky sea salt, and serve immediately?

Jegyzetek

From Molly (Cook this Book)