Ingredients
- 16 oz New York strip steak
- 2 tbsp Steak seasoning montreal steak seasoning or comparable brand
- 2 tbsp Extra-virgin olive oil
- 5 cloves Garlic 1 clove minced, the rest whole
- 2 tbsp Shallot minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/4 cup Beef broth
- 1/2 cup Heavy cream
- 2 tbsp Butter
- 4 sprigs Fresh rosemary
- 4 slices Crusty bread lightly toasted
Instructions
- Season both sides of the steak with steak seasoning, salt and pepper. Set aside.
- Heat half of the oil on medium heat in a non-stick pan. Sauté the minced garlic and shallot for 2 to 3 minutes. Stir in the Worcestershire sauce, mustard, broth, and cream. Bring to a simmer until the sauce reduces in volume by half and is creamy, smooth and thickened. (the consistency of the sauce should coat the back of a spoon) Season with salt and pepper to taste. Set aside. Reheat right before serving.
- Heat the remaining oil in a cast iron or nonstick pan on medium heat. Once hot, sear the steaks on both sides developing a nice char, then add the butter, whole garlic, and rosemary; cook until the desired temperature is reached using a thermometer (see notes below). Once cooked set aside on a cutting board to rest before slicing against the grain.
- Serve the sauce with the steak, serve with crusty bread. Garnish with rosemary sprigs.
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 628kcal | Carbohydrates: 42g | Protein: 33g | Fat: 37g | Saturated Fat: 15g | Cholesterol: 131mg | Sodium: 583mg | Potassium: 549mg | Fiber: 2g | Sugar: 3g | Vitamin A: 490IU | Vitamin C: 2mg | Calcium: 109mg | Iron: 5mg
Peppercorn Steak
Ingredients
- 16 oz New York strip steak
- 2 tbsp Steak seasoning montreal steak seasoning or comparable brand
- 2 tbsp Extra-virgin olive oil
- 5 cloves Garlic 1 clove minced, the rest whole
- 2 tbsp Shallot minced
- 1 tbsp Worcestershire sauce
- 1 tbsp Dijon mustard
- 1/4 cup Beef broth
- 1/2 cup Heavy cream
- 2 tbsp Butter
- 4 sprigs Fresh rosemary
- 4 slices Crusty bread lightly toasted
Instructions
- Season both sides of the steak with steak seasoning, salt and pepper. Set aside.
- Heat half of the oil on medium heat in a non-stick pan. Sauté the minced garlic and shallot for 2 to 3 minutes. Stir in the Worcestershire sauce, mustard, broth, and cream. Bring to a simmer until the sauce reduces in volume by half and is creamy, smooth and thickened. (the consistency of the sauce should coat the back of a spoon) Season with salt and pepper to taste. Set aside. Reheat right before serving.
- Heat the remaining oil in a cast iron or nonstick pan on medium heat. Once hot, sear the steaks on both sides developing a nice char, then add the butter, whole garlic, and rosemary; cook until the desired temperature is reached using a thermometer (see notes below). Once cooked set aside on a cutting board to rest before slicing against the grain.
- Serve the sauce with the steak, serve with crusty bread. Garnish with rosemary sprigs.
Notes
Steak Internal Temperatures:
- Rare: 115 - 120 degrees F
- Medium Rare: 125 - 130 degrees F
- Medium: 135 - 140 degrees F
- Medium Well: 145 - 150 degrees F
- Well Done: 160 degrees F
Nutrition
Calories: 628kcalCarbohydrates: 42gProtein: 33gFat: 37gSaturated Fat: 15gCholesterol: 131mgSodium: 583mgPotassium: 549mgFiber: 2gSugar: 3gVitamin A: 490IUVitamin C: 2mgCalcium: 109mgIron: 5mg
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