Pepper-Crusted Strip Steak

Ingredients

• 2 Strip steak (Approximately 200 g each; use your preferred thickness.)
• Black and pink peppercorns (Enough to cover the surface of the steaks; coarsely ground or crushed.)
• Salt (To taste, for seasoning the meat and sauce.)
• Olive oil (As needed to cook the meat.)
• 20 g Butter
• 1 Garlic (Whole clove, lightly crushed.)
• 1 Onion (Chopped or finely sliced for the sauce.)
• 0.5 cup Vegetable stock
• 120 ml Heavy cream
• 400 g Potatoes (Suggested accompaniment, cut very thinly for frying until crisp.)
• Oil for frying the potatoes (Only if preparing the French fry accompaniment; as needed for frying.)

Steps

1. 1

   Remove the steaks from the refrigerator about 20 minutes before cooking so they can lose their intense chill. Pat them very dry with paper towels.

2. 2

   Season both sides of the steaks with salt.

3. 3

   Crush or grind the black and pink peppercorns to a coarse texture. Press the meat into the pepper to form a coating over its surfaces.

4. 4

   Heat a heavy skillet or griddle over medium-high heat. Add a little olive oil and wait until it is hot but not excessively smoking.

5. 5

   Place the steaks in the skillet and cook them without moving for a few minutes, until a golden crust forms. Turn and brown the other side; adjust the cooking time according to the desired doneness.

6. 6

   Add the butter and crushed garlic clove to the skillet. When the butter has melted and is foamy, repeatedly baste the steaks with the flavored butter while they finish cooking.

7. 7

   Remove the steaks when they reach the desired doneness and let them rest on a plate for a few minutes so their juices can redistribute.

8. 8

   Without cleaning the skillet, add the onion and sauté it in the remaining juices and fat until softened and sweet-smelling, approximately 4 to 5 minutes.

9. 9

   Add the vegetable stock, a pinch of salt, and pepper. Scrape the bottom of the skillet to incorporate the browned bits and let the liquid simmer gently for 2 to 3 minutes.

10. 10

    Add the heavy cream and stir. Cook over medium-low heat until the sauce is heated through and slightly thickened, without allowing it to boil vigorously. Taste and adjust the salt and pepper.

11. 11

    While the sauce is cooking, cut the potatoes into very thin strips. Dry them very well and fry them in hot oil until golden and crisp; drain and season with salt.

12. 12

    Slice the steaks. Serve the meat with the French fries and pour the creamy pepper sauce over the top or alongside.

Notes

The author suggests serving it with very thin, crispy French fries, although it can also be served with mashed potatoes or sautéed vegetables. Red wine is mentioned as a pairing, not as an ingredient in the recipe.

Nutrition per serving

• main course
• meat
• steak
• creamy sauce
• pepper
• griddled
• French fries
• home cooking