STRIP STEAK AU POIVRE

Updated: Apr 11



Chef Mike's Spring Recipe exposed here! We hope that you have just as much fun making this delicious dish as we do. And don't forget the BEST part...eating it! Bon Appetit, my friends!





WHAT YOU WILL NEED.


  • 2 - 1.5 inch thick New York Strip Steaks. This looks like about 1.5 lbs total.

  • Kosher Salt

  • Freshly Ground Pepper. Yes, freshly ground...it matters!

  • 1 Tablespoon of Whole Peppercorns

  • 2 Tablespoons of Vegetable Oil

  • 4 Garlic Cloves. Smash 2 & Slice 2 thinly. Real thin.

  • 3 Sprigs of Thyme

  • 3 Tablespoons of Unsalted Butter. Divided.

  • 1 Large Shallot. Finely Chopped.

  • 1/3 Cup of Cognac, Dry Sherry, or Brandy & swig for the Cook to make you feel fancy.

  • 1/2 Cup of Heavy Cream. Don't even try to replace this for a "healthier" option...come on now, you need a little spice in your life. Just this once.

  • Flaky Sea Salt


TIME TO PUT YOUR APRON ON.


  1. Pat your Steaks dry with paper towels like you pat your new friend on the shoulder in greeting until you find out whether they're a hugger or not. Gently. Then, season it up with Kosher Salt & Pepper. Yes, be extra generous with that Pepper. Wait 15-20 minutes until the Steaks start to sing to you. Then, put down that glass of Cognac because you clearly have had too much.

  2. Coarsely crush the Peppercorns with a mortar & pestle. Now, if you don't have one because you aren't from the stone age, just go ahead and use a resealable plastic bag & crush with a small sauce pan. Caveman style. They should be a lot more coarse than ground pepper.

  3. Pour the Oil into your skillet. Cast iron preferably. Cook on medium-high heat. Cook the Steaks, undisturbed, for about 3 minutes. Really. Don't mess with them. Just wait. When a brown crust has formed underneath, then flip the Steaks onto their sides. Hold with tongs. Cook until brown, another 3 minutes.

  4. Reduce heat to medium-low. Add smashed Garlic Cloves, Thyme Sprigs, and 1 Tbsp of butter to the pan. Cook while basting the Steaks continuously. Be attentive and complimentary like it's a needy girlfriend. Continue until the thermometer reads 120 degrees at the thickest portion of each Steak. Now, transfer those well-cared for Steaks over to a cutting board in a calm environment to let them rest for 10 minutes.

  5. While your Steaks are napping, combine Shallot, sliced Garlic Cloves, crushed Peppercorns, and the remaining 2 Tbsp of Butter into the skillet and cook. Stir frequently. Cook until the Shallot and Garlic are soft but not browned...only your Steaks can get that kind of attention. This will take only about 5 minutes.

  6. Then, remove from heat and add in Cognac or Chef's choice of the Devil's Juice. Set that over medium heat and cook until that Devil' Juice is nearly evaporated and the spoon leaves streaks in the skillet while stirring, about 1-2 minutes. Now, add in that Heavy Cream. The heavier the cream, the richer the sauce. Simmer & cook until the sauce coats your spoon, about 1 minute. Season with Kosher Salt.

  7. Slice those steamy Steaks against the grain and replate on a fancy platter to give them the proper attention that they deserve. Pour any excess meat juice from the cutting board back into your sauce. Stir. Spoon sauce over your Steak. Be generous. Very. Sprinkle with Sea Salt.

  8. Eat, savor, & enjoy. Share if you are feeling generous. If not, you do you, my friend.


Recipe gone wrong? Call us today & we'll save you. Or tomorrow. Whenever.


Stay Cool, Home Chefs!


ANGEL FOOD CATERING INC.

www.angelfoodinc.com

734.697.1100


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