Strip Steaks with Pepper Cream Reduction

• 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

Ingredients for 4 servings (750 g) · the original recipeShow how each ingredient was counted

Method

1. 1

   Season each steak with salt and a pinch of cracked pepper on both sides. Set aside.

2. 2

   Melt butter with olive oil in a stainless steel skillet (don't use nonstick) over medium-high heat.

   Stovetop
3. 3

   Add steaks and cook 4–5 minutes per side for medium rare, 6–7 minutes for medium, and 8–9 minutes for toast.

4. 4

   Remove steaks from pan and keep warm.

5. 5

   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.

   Stovetop
6. 6

   Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to ½ cup.

   Stovetop
7. 7

   Drizzle sauce over steaks and serve warm.