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New York Strip Steak with Bourbon Peppercorn Cream Sauce

New York Strip Steak with Bourbon Peppercorn Cream Sauce

Hello everyone!  I wanted to quickly check in and share with you a recipe that I made this very evening!  This is a recipe for 2 very hungry people, which means it’s great for a potential date night in.  The sauce makes PLENTY to go around, so feel free to make some smashed red potatoes as we did so you can have an extra vehicle to eat it with!  Enjoy!

New York Strip Steak with Bourbon Peppercorn Cream Sauce

New York Strip Steak with Bourbon Peppercorn Cream Sauce
 
Author:
Recipe type: Main
Serves: 2
Prep time:
Cook time:
Total time:
 
Ingredients
  • 2 -12 oz New York Strip Steak
  • 1 clove of Garlic
  • 1 TBSP Kosher Salt
  • 3 TBSP Black Peppercorns
  • 1 TBSP Vegetable oil
  • 1 TBSP Butter
  • 1 Shallot
  • 3 tbsp Bourbon
  • ¼ cup Beef Stock
  • ⅔ cup Heavy Cream
  • chopped Parsley to finish
Instructions
  1. minutes prior to beginning, remove your steaks from the fridge and let them come to room temperature. Pat steaks dry with a paper towel. Preheat oven to 400 degrees. Peel your garlic clove and cut in half horizontally. Rub the entire surface of the steak with the garlic and coat both sides liberally with salt. In a bowl or plastic bag, crush the peppercorns, keeping them coarse. Coat the steaks in the crushed pepper and heat a stainless steel or cast iron skillet with oil on high heat. You don’t want the skillet to smoke, but almost. When skillet is hot, sear the steaks 5 minutes on each side and transfer them to a foil lined baking sheet. Finish cooking the steaks in the oven, 5-10 more minutes depending on your desired level of *doneness. Remove the steaks from the oven and let rest, covered with foil for 10 minutes to let the juices redistribute throughout the meat.
  2. While the steaks are resting, you can begin the sauce. Place the pan you used to sear the steaks back on medium heat (do NOT clean out the pan first. You want all of that yummy flavor!) Melt the butter and add the shallot, thinly sliced. Sauté for 1 minute and add the bourbon, scraping the bottom of the pan to release all of the bits on the bottom. Let that reduce for one minute and add the beef stock, reduce 1 minute further. While at a simmer, add the cream and swirl furiously to combine. Let that simmer for 1 more minute and finish with about a tablespoon of fresh chopped parsley.
  3. Top your steak with as much of the sauce and enjoy!
Notes
*I like to remove my steak from the oven at 140 degrees, which usually carries over to a final temperature of 145 for Medium doneness, which is how I like my steak. For rare you can remove at 125 degrees, medium-rare at 130, and medium well at 155. Beef steaks are cooked completely through at 165, but I HIGHLY recommend you don't go there 🙂

 
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Sue Mark

Sunday 14th of June 2020

Love this recipe but why can’t I print it?

Paige

Sunday 14th of June 2020

So glad you love the recipe! You should see a print option on the recipe. It'll open another window and all you have to do is click file and print! I hope that helps!

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