Pepper-Crusted Strip Steak with Cognac Cream Sauce

What you need

• 2 strip steaks, about 250 g (9 oz) each and 3 cm (1 1/4 in) thick
• 2 tbsp black peppercorns, coarsely crushed
• salt, to taste
• 1 tbsp vegetable oil
• 2 tbsp unsalted butter, 1 tbsp for searing, 1 tbsp cold for the sauce
• 1 shallot, finely minced
• 60 ml (1/4 cup) Cognac or brandy
• 120 ml (1/2 cup) beef stock
• 120 ml (1/2 cup) heavy cream

Method

Restated from the original video

1. 1

   Take the steaks out of the fridge 20 min before cooking and pat them dry.

2. 2

   Salt both sides of the steaks.

3. 3

   Press the crushed peppercorns firmly into both flat sides so they stick.

4. 4

   Heat the oil and 1 tbsp of the butter in a heavy skillet over medium-high heat until the butter foams.

5. 5

   Sear the steaks until well browned, 3-4 min per side for medium-rare, 54 °C (130 °F) in the center.

6. 6

   Move the steaks to a plate, cover loosely with foil and rest them for 5-8 min.

7. 7

   Pour off all but 1 tbsp of the fat. Lower the heat to medium, add the shallot and cook until soft, 1 min.

8. 8

   Take the pan off the heat and pour in the Cognac. Put it back on the heat and stand clear, because it may flame. Simmer until it has almost evaporated, about 1 min.

9. 9

   Add the stock, scrape up the browned bits and boil until reduced by half, 3-4 min.

10. 10

    Pour in the cream and simmer until the sauce is thick enough to cling to a spoon, 2-3 min.

11. 11

    Off the heat, swirl in the remaining cold butter and any juices from the resting plate. Taste for salt.

12. 12

    Set the steaks on warm plates and spoon the sauce over them.

Imported from howtofeedaloon.com. Recipe Grab pulled out what you need to cook it; the video stays where its author put it.