Strip Steaks with Pepper Cream Reduction

Name: Strip Steaks with Pepper Cream Reduction
Ingredients: 2 ea. (12–16 ounces) 1 inch-thick New York strip steaks; Salt; 1 tbsp cracked black peppercorns, divided; 2 tbsp unsalted butter; 1 ½ tsp olive oil (not extra-virgin); ¼ cup beef broth; 1 cup heavy cream; 2 tsp Worcestershire sauce

This dish of strip steaks is great on a steak or over pasta.

Ingredients

2 ea. (12–16 ounces) 1 inch-thick New York strip steaks
Salt
1 tbsp cracked black peppercorns, divided
2 tbsp unsalted butter
1 ½ tsp olive oil (not extra-virgin)
¼ cup beef broth
1 cup heavy cream
2 tsp Worcestershire sauce

Steps

Season each steak with salt and a pinch of cracked pepper on both sides. Set aside.
Melt butter with olive oil in a stainless steel skillet (don't use nonstick) over medium-high heat.
Add steaks and cook 4–5 minutes per side for medium rare, 6–7 minutes for medium, and 8–9 minutes for toast.
Remove steaks from pan and keep warm.
Pour out pan drippings but do not scrape browned bits off. Deglaze pan with broth and bring to a boil over high heat until reduced by ⅔.
Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to ½ cup.
Drizzle sauce over steaks and serve warm.

More recipes with beef, butter, broth or stock, cream or worcestershire sauce

Adapted from “Strip Steaks with Pepper Cream Reduction” in the Wikibooks Cookbook by its contributors, licensed CC BY-SA 4.0. Reformatted for this site; this page's recipe text is shared under the same license.