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

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Strip Steaks with Pepper Cream Reduction

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 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

  1. Season each steak with salt and a pinch of cracked pepper on both sides. Set aside.
  2. Melt butter with olive oil in a stainless steel skillet (don't use nonstick) over medium-high heat.
  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. Remove steaks from pan and keep warm.
  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.
  6. Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to ½ cup.
  7. Drizzle sauce over steaks and serve warm.