Description
Tender New York strip steaks topped with a rich and creamy black pepper sauce made from pan drippings, broth, and cream. A quick French-inspired skillet dinner ready in just 17 minutes.
Ingredients
2 (10-ounce) New York strip or porterhouse steaks
Salt, to taste
Freshly ground black pepper, to taste
1 tablespoon vegetable oil
1/4 cup non-alcoholic red wine or water
3/4 cup low-sodium beef broth
1/2 cup heavy cream
2 to 3 teaspoons coarsely crushed whole black peppercorns
Instructions
1. Remove the steaks from the refrigerator 20 minutes before cooking.
2. Crush the whole peppercorns coarsely.
3. Pat steaks dry and season with salt and black pepper.
4. Heat oil in a large skillet over high heat.
5. Cook steaks 2 minutes per side for medium-rare.
6. Sear the fat edges briefly.
7. Transfer steaks to a plate and loosely cover with foil.
8. Deglaze skillet with wine or water and simmer 1 minute.
9. Add beef broth and reduce by half.
10. Lower heat and stir in cream and crushed peppercorns.
11. Simmer gently 1 1/2 to 2 minutes until slightly thickened.
12. Adjust seasoning and spoon sauce over steaks before serving.
Notes
Do not let the sauce boil rapidly after adding cream.
Adjust crushed pepper quantity based on spice preference.
Resting the steak ensures juicy results.
- Prep Time: 5 minutes
- Cook Time: 12 minutes
- Category: Easy Dinner Ideas
- Method: Skillet
- Cuisine: French-inspired