Strip Steak with Pepper Cream Sauce




  1. Preheat oven to 200°F.
  2. Remove steaks from the refrigerator and place on a plate. Let them heat to room temperature for 20-30 minutes.
  3. Sprinkle steaks with kosher salt and crushed black pepper. Heat oil in a 12 inch, heavy bottomed saute pan over medium heat. Once oil is hot, add steaks and cook until browned on both sides. Cook for about 90 seconds on each side for rare, 2 minutes for medium rare. Remove steaks from pan and move to a cookie sheet or baking dish. Place in oven to keep warm.
  4. Add the stock to the saute pan and constantly scrape the bottom with a wooden spoon or wisk to deglaze the pan. Allow the liquid to reduce for 3-4 minutes over medium-high heat. Add cognac (making sure to pour slowly and watch for fires), dairy and green peppercorns to the pan. Increase heat to high and cook, scraping/stirring constantly with the wooden spoon, until sauce thickens slightly. It should reach a consistency where it will just coat the back of a spoon. This takes approximately 5-7 minutes.
  5. Season the sauce to taste with kosher salt. Remove steaks from oven and put on a plate. Top with sauce and serve immediately.


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