Cookbook: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.
- 1/4 cup black peppercorns, cracked
- 4 (6-ounce) boneless strip steaks, trimmed of excess fat
- Olive oil
- 1/4 cup unsalted butter, cut into small pieces
- 1/4 cup cognac
- 3 tbs heavy cream
- 2 cloves garlic, smashed and minced
- Sprinkle garlic with salt. Press with the side of the knife repeatedly until garlic forms a thick paste.
- Rub steaks with oil. Season on both sides with salt, then press pepperorns into both sides of meat. Let sit until room temperature, about 30 minutes.
- 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.
- 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.
- Bring to a boil. Cook until reduced by half, then whisk in cream and garlic.
- Whisk in butter. Once butter has melted completely, spoon over steaks. Serve immediately.
When you make this dish, and ignite it, you are essentially playing with fire, something that your mom didn't recommend. Always remember, keep a fire extinguisher around, and if you have a gas stove, turn off the heat.