Strip Steaks with Pepper Cream Reduction
This dish of strip steaks is great on a steak or over pasta.
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
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.
4–5 minutes
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.