Prep 30 mins
Cook 30 mins
An American-French restaurant classic.
- 4 cups unsalted beef stock
- 1 small onion, chopped
- 1 small carrot, chopped
- 1 bay leaf
- 1 sprig thyme
- 1 teaspoon whole black peppercorn
- 1 tablespoon coarsely crushed black peppercorns
- 1 tablespoon coarsely crushed green peppercorn
- 4 (8 -10 ounce) New York strip steaks, cut 1 inch thick, trimmed of excess fat (8-10 oz. each)
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter, cut into 4 pieces
- 2 tablespoons very finely minced shallots
- 4 tablespoons cognac or 4 tablespoons brandy
- 1⁄2 cup dry white wine
- 2 teaspoons finely chopped parsley
- Add beef stock, onion, carrot, bay leaf, thyme, and whole black peppercorns in a medium saucepan; bring to a boil over high heat.
- Decrease heat to medium and, maintaining a lively simmer, let stock reduce in volume to about ½ cup.
- Strain the reduction sauce through a fine mesh strainer into a small bowl, pressing lightly on the vegetables to extract any liquid.
- Discard the solids and set sauce aside.
- Meanwhile, combine the crushed black and green peppercorns; firmly press the mixture into the steaks, both the top and bottom sides, coating them evenly.
- Let the pepper-studded steaks rest at room temperature for 30 minutes.
- Preheat oven to 200°.
- Place a cast iron skillet (just large enough to hold the steaks) over med-high heat and let it warm for 4 minutes.
- Generously salt the top of each steak.
- Pour the oil into the skillet, coating it evenly; when the oil is hot, add the steaks, salt side down; move them slightly after 30 seconds to help browning.
- Cook for 3 minutes per side for medium-rare; make sure to salt the second side of each steak before flipping.
- When the steaks are done, put them in a pan or on a platter and hold them in the warmed oven (the steaks will continue to cook in the oven, so undercook them a bit).
- Pour off all but 1 tablespoon of fat in the skillet; return skillet to medium heat, adding 1 tablespoon of the butter and shallots.
- Stir until shallots are softened, about 1 minute.
- Add in the cognac and white wine, scraping with a wooden spatula to loosen any browned bits.
- Increase heat to high and reduce liquid by half; add the reduced beef broth and reduce liquid by half again; the sauce should begin to thicken slightly.
- Add any juices that have accumulated beneath the steaks you are holding in the oven and whisk in the remaining 3 tablespoons butter, parsley, and salt to taste.
- Place steak on dinner plates; spoon shallots and sauce evenly over and around each one; serve immediately.
- *Note: Only use dried green peppercorns; do not use green peppercorns in brine; if dried green peppercorns are not available, double the amount of black peppercorns.