Description
A quick and easy weeknight dinner featuring juicy steaks with a creamy peppercorn sauce, all made in one pan.
Ingredients
Scale
- 2 New York strip steaks (1½-inch thick, roughly 680 g total)
- 1 Tbsp whole black peppercorns, coarsely cracked
- Kosher salt, to taste
- 2 Tbsp neutral oil (canola or grapeseed)
- 1 Tbsp butter
- 2 garlic cloves, smashed
- 2 sprigs fresh thyme
- 2 Tbsp butter (for sauce)
- 1 large shallot, finely chopped
- 2 garlic cloves, sliced
- 80 ml / ⅓ cup cognac (or brandy)
- 120 ml / ½ cup heavy cream
- Flaky sea salt, to finish
Instructions
- Pat the steaks dry and season with salt and cracked pepper.
- Heat oil in a pan over high heat and sear the steaks for 3 minutes on one side.
- Flip the steaks and sear for an additional 2 minutes, then stand on the fat cap for 30 seconds.
- Lower the heat, add butter, smashed garlic, and thyme. Baste the steaks for 1-2 minutes.
- Transfer to a plate and let the steaks rest covered with foil for 10 minutes.
- In the same pan, melt 2 Tbsp of butter over medium heat.
- Add the shallot and sliced garlic, cooking until tender and translucent (about 3 minutes).
- Remove the pan from heat and deglaze with cognac, igniting if desired, then simmer for 2 minutes.
- Whisk in the heavy cream and bring to a simmer, thickening for 1-2 minutes while seasoning with salt.
- Slice the steaks and serve topped with the peppercorn sauce and flaky sea salt.
Notes
This dish is perfect for quick weeknight dinners or special occasions. Make sure to serve with sides like mashed potatoes or asparagus for a complete meal.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Category: Main Course
- Method: Pan-Seared
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 500
- Sugar: 3g
- Sodium: 600mg
- Fat: 36g
- Saturated Fat: 17g
- Unsaturated Fat: 15g
- Trans Fat: 0g
- Carbohydrates: 9g
- Fiber: 0g
- Protein: 39g
- Cholesterol: 125mg