Southwest Steaks with Peppercorn Sauce
Ingredients
Southwest Steak Rub
- 1 Tbsp. kosher salt
- 1 tsp. black pepper
- 1 tsp. dried thyme leaves
- 1 tsp. smoked paprika
- 1/2 tsp. ancho chili powder
- 1/2 tsp. ground chipotle pepper
- 1/2 tsp. garlic powder
- 1/2 tsp. cumin
New York Strip Steaks
- 2 New York Strips
- Southwest steak rub
- 1/4 cup grapeseed or avocado oil
- 2 oz. unsalted butter cold
Peppercorn Cream Sauce
- 1/2 cup brandy
- 3/4 cup beef stock
- 1/2 cup heavy cream
- 2 tsp. peppercorn medley coarsely cracked
- salt and pepper to taste
Instructions
To Make Seasoning
- In small bowl, whisk all seasonings until fully incorporated.
To Make Steaks
- Season steaks generously with southwest steak rub on both sides. In cast-iron pan, add oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.
- Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.
To Make Sauce
- Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute. Add beef stock and reduce by 1/3 volume, about 2-3 minutes. Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.
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