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Seared New York Strip Steak

Seared New York Strip Steak
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This Seared New York Strip Steak with Shallot Peppercorn Cream Sauce is a mouthwatering dish perfect for a special occasion or a weeknight treat. The combination of juicy, tender steak with a rich, creamy sauce will elevate your dinner and impress anyone at the table.

Ingredients

Scale
  • 2 New York strip steaks, about 1 inch thick
  • Salt and black pepper, to taste
  • 1 tablespoon olive oil
  • 2 tablespoons butter
  • 2 shallots, finely chopped
  • 2 cloves garlic, minced
  • 1/2 cup beef broth
  • 1/2 cup heavy cream
  • 1 tablespoon whole peppercorns, crushed
  • Fresh parsley, chopped (for garnish)

Instructions

  • Season the Steaks: Generously sprinkle both sides of the New York strip steaks with salt and black pepper, ensuring even coverage.
  • Sear the Steaks: Heat olive oil in a large skillet over medium-high heat. Once hot, add the steaks and sear for 4-5 minutes per side for medium-rare, or adjust for your preferred doneness. Remove the steaks from the skillet and rest them on a plate tented with foil.
  • Sauté Shallots and Garlic: Lower the heat to medium, then add butter to the skillet. Stir in the finely chopped shallots, cooking until softened and translucent, about 2-3 minutes. Add minced garlic and cook for another minute until fragrant.
  • Deglaze the Pan: Pour in the beef broth, scraping up the browned bits from the skillet’s bottom to deglaze. Allow the liquid to reduce by half, about 3-4 minutes.
  • Make the Sauce: Stir in the heavy cream and crushed peppercorns. Let the sauce simmer and thicken slightly, about 3-4 minutes. Taste and adjust seasoning with more salt and black pepper, if needed.
  • Reheat and Coat Steaks: Return the steaks to the skillet, turning them in the sauce to coat evenly. Allow them to warm through for 1-2 minutes.
  • Serve: Slice the steaks against the grain and serve hot, drizzled with the creamy shallot peppercorn sauce. Garnish with fresh parsley for a pop of color.

Notes

  • Steak Doneness: Use a meat thermometer for accuracy—130°F for medium-rare, 140°F for medium.
  • Crushing Peppercorns: For best flavor, use a mortar and pestle or a zip-top bag with a rolling pin to crush the peppercorns coarsely.
  • Cream Substitute: Half-and-half or full-fat coconut milk can be used for a lighter or dairy-free version.
  • Make-Ahead Option: The sauce can be prepared in advance and reheated gently before serving.
  • Resting the Steaks: Always rest steaks after cooking to ensure juices redistribute and the meat stays tender.

Nutrition

Find it online: https://infinityrecipes.com/seared-new-york-strip-steak/