Peppercorn Strip Steaks with Cognac Cream Sauce

• 2 cloves garlic, smashed and minced
• Salt
• Olive oil
• ¼ cup black peppercorns, cracked
• 4 ea. (24 ounces) boneless strip steaks, trimmed of excess fat
• ¼ cup cognac
• 3 tbsp heavy cream
• ¼ cup (4 tbsp) unsalted butter, cut into small pieces

Ingredients for 4 servings (870 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Sprinkle garlic with salt. Rub with the side of the knife repeatedly until garlic forms a thick paste.

2. 2

   Rub steaks with oil. Season on both sides with salt, then press peppercorns into both sides of meat. Let sit until room temperature, about 30 minutes.

3. 3

   Heat a stainless steel skillet large enough to hold the steaks over high heat. Pour some oil into the pan, then add steaks. Cook 4 minutes per side for medium rare. Remove and keep warm.

   Stovetop
4. 4

   Pour out excess fat but do not scrape pan. Deglaze pan with cognac, then turn off heat and ignite with a firestick. Shake pan until flames die.

5. 5

   Bring to a boil. Cook until reduced by half, then whisk in cream and garlic.

   Stovetop
6. 6

   Whisk in butter. Once butter has melted completely, spoon over steaks. Serve immediately.