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.
Ingredients[edit | edit source]
- 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
Procedure[edit | edit source]
- 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.
Warnings[edit | edit source]
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.