Savory Steak & Sauce
Recipe from bon appetit magazine
Feel like a chef.
A dish to impress yourself & guests! I paired this with broiled asparagus & smashed potatoes.
Ingredients
2 - 1 1/2” New York strip steaks, about 1 1/2 lb. total
Kosher salt & freshly ground pepper
1 Tbsp. whole black peppercorns
2 Tbsp. vegetable oil
4 garlic cloves, 2 smashed, 2 thinly sliced
3 sprigs thyme
3 Tbsp. unsalted butter, divided
1 large shallot, finely chopped
1/3 cup cognac, dry sherry or brandy
1/2 cup heavy cream
Flaky sea salt
Instructions
Pat steaks fry with paper towels. Season all over with kosher salt and a generous amount of ground pepper. Let sit for 15-30 minutes.
Coarsely crush peppercorns with a mortar and pestle. You can also place in a resealable plastic bag and crush with a small saucepan. They should be coarser than ground pepper.
Heat oil in a large skillet, preferably cast iron, over medium-high. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and repeat. If the steaks have a fat cap, stand with tongs and cook on their sides until browned, about 3 minutes.
Reduce heat to medium-low. Add smashed garlic, thyme, and 1 Tbsp. butter to pan. Cook basting constantly until instant read thermometer registers 120 degrees, about 2 minutes. Transfer to cutting board, let rest for 10 minutes.
Combine shallot, sliced garlic, crushed peppercorns, and remaining butter in skillet and cook, stirring often, until shallot and garlic are softened but not browned, about 5 minutes.
Remove from heat and add cognac to pan. Set over medium heat and cook until cognac is mostly evaporated and spoon leaves streaks in skillet while stirring, 1-2 minutes. Add cream, bring to a simmer, and cook until sauce coats spoon, about 1 minute. Season with kosher salt.
Slice steak against grain and transfer to platter. Pour any juices from cutting board back into skillet and stir into sauce. Spoon sauce generously over steak and sprinkle with salt.
