Ringside New York Peppercorn Steak
Elevate steak night to a fine dining experience with this Ringside New York Peppercorn Steak recipe. Featuring tender, 8-ounce New York strip steaks encrusted in coarsely crushed black peppercorns, this dish combines bold flavors with a touch of elegance. The steaks are perfectly seared to a crispy, golden crust and paired with a luscious, brandy-infused peppercorn cream sauce made with heavy cream, beef stock, and a hint of fresh thyme. This dish is quick to prepare in just 40 minutes, making it ideal for an indulgent weeknight dinner or a special occasion. Serve it alongside velvety mashed potatoes or roasted vegetables for a restaurant-quality meal in the comfort of your own home. Perfectly balanced between rich and savory, this peppercorn steak is sure to impress.
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Recipe Information
Ingredients
- 2 8-oz steaks New York strip steaks
- 2 tbsp (coarsely crushed) Black peppercorns
- 1 tsp Salt
- 2 tbsp Olive oil
- 2 tbsp Unsalted butter
- 1 small (finely minced) Shallot
- 1 fl oz (about 2 tbsp) Brandy or cognac
- 0.5 cup Heavy cream
- 0.25 cup Beef stock
- 1 sprig Fresh thyme
Instructions
Remove the New York strip steaks from the refrigerator 30 minutes before cooking to let them come to room temperature. Pat them dry with paper towels.
Generously season both sides of the steaks with salt, pressing the salt into the meat. Then coat both sides evenly with the coarsely crushed black peppercorns.
Heat a large, heavy skillet over medium-high heat. Add 1 tablespoon of olive oil and 1 tablespoon of butter to the skillet. Swirl to coat the pan evenly.
Once the pan is hot and the butter is bubbling, carefully lay the steaks into the skillet. Sear for 3-4 minutes on each side for medium-rare or longer if you prefer your steak more done. Use tongs to sear the edges of the steak as well for about 30 seconds on each side.
Remove the steaks from the skillet and transfer them to a plate. Tent with aluminum foil and let them rest while preparing the sauce.
Reduce the heat to medium and add the remaining 1 tablespoon of butter to the skillet. When melted, add the finely minced shallot and sauté until softened, about 2 minutes.
Carefully pour in the brandy or cognac. If desired, tilt the pan slightly to ignite the alcohol for a quick flambé. Let the alcohol reduce by half, about 1-2 minutes.
Add the beef stock to the skillet and scrape any browned bits from the bottom of the pan. Bring to a simmer and let it reduce slightly, about 2-3 minutes.
Stir in the heavy cream and thyme sprig. Let the sauce simmer gently for 3-4 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. Remove the thyme sprig before serving.
Serve the steaks hot, drizzled generously with the creamy peppercorn sauce. Pair with your favorite sides for a complete meal, such as mashed potatoes or roasted vegetables.
Nutrition Facts
Calories |
1053 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 85.1 g | 109% | |
| Saturated Fat | 38.3 g | 192% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 227 mg | 76% | |
| Sodium | 1192 mg | 52% | |
| Total Carbohydrate | 6.9 g | 3% | |
| Dietary Fiber | 2.3 g | 8% | |
| Total Sugars | 1.1 g | ||
| Protein | 52.5 g | 105% | |
| Vitamin D | 0.2 mcg | 1% | |
| Calcium | 55 mg | 4% | |
| Iron | 5.0 mg | 28% | |
| Potassium | 673 mg | 14% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
