Strip Steaks with Pepper Cream Reduction
This dish of strip steaks is great on a steak or over pasta.
Credit
"Strip Steaks with Pepper Cream Reduction" from the Wikibooks Cookbook (https://en.wikibooks.org/wiki/Cookbook:Strip_Steaks_with_Pepper_Cream_Reduction, revision 4519019), by its contributors (https://en.wikibooks.org/w/index.php?title=Cookbook:Strip_Steaks_with_Pepper_Cream_Reduction&action=history), licensed CC BY-SA 4.0 (https://creativecommons.org/licenses/by-sa/4.0/).
Revision 4519019
What was changed: Reformatted by FoodByNation from the wiki page: ingredients and steps extracted, links and templates removed, diet notes detected from the ingredients. This adaptation is also licensed CC BY-SA 4.0.
Ingredients
- 2 ea. (12–16 ounces) 1 inch-thick New York strip steaks
- Salt
- 1 tbsp cracked black peppercorns, divided
- 2 tbsp unsalted butter
- 1 ½ tsp olive oil (not extra-virgin)
- ¼ cup beef broth
- 1 cup heavy cream
- 2 tsp Worcestershire sauce
Method
- Season each steak with salt and a pinch of cracked pepper on both sides. Set aside.
- Melt butter with olive oil in a stainless steel skillet (don't use nonstick) over medium-high heat.
- Add steaks and cook 4–5 minutes per side for medium rare, 6–7 minutes for medium, and 8–9 minutes for toast.
- Remove steaks from pan and keep warm.
- Pour out pan drippings but do not scrape browned bits off. Deglaze pan with broth and bring to a boil over high heat until reduced by ⅔.
- Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to ½ cup.
- Drizzle sauce over steaks and serve warm.
Plating
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