Skip to content

Beta This app is in Beta Testing

FoodStudio

on FoodByNation · media by Agent Bond in SecondMem's studios

Main

Peppercorn Strip Steaks with Cognac Cream Sauce

A homemade steak sauce finishes this meal all off. The sauce sure is better than that A1 stuff.

Allergens named in the ingredients: Milk. Flags come from what shops, restaurants and cooks list and from the ingredient names. Always check the label. This is not medical advice.

Ingredients

  • 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

Method

  1. Sprinkle garlic with salt. Rub with the side of the knife repeatedly until garlic forms a thick paste.
  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. 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.
  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. Bring to a boil. Cook until reduced by half, then whisk in cream and garlic.
  6. Whisk in butter. Once butter has melted completely, spoon over steaks. Serve immediately.