New York Steak with Pepper Sauce
Main Dishes • American
Description
New York Steak with Pepper Sauce
Ingredients
- 10% cream 5 oz
- Marbled Beef 10 oz
- Milk 5 fl oz
- Salt a pinch
- Green peppercorns 3 tablespoons
- Vegetable Oil 1 tablespoon
Step-by-Step Guide
Step 1
Take the marbled striploin out of the refrigerator 30 minutes before cooking. The meat should come to room temperature.
Step 2
Heat the skillet until white smoke appears, coat the steak with vegetable oil on both sides, and place it in the skillet. Sear for 1 minute on one side, flip, and sear for another minute on the other side. The crust formed will help keep the juices inside the meat.
Step 3
Slightly reduce the heat and cook the steak to your desired doneness for 6 minutes, turning occasionally (we have a 350-gram striploin steak). Cooking temperature varies with thickness and weight. For certainty, you can measure the internal temperature of the meat — it should be 50–125°F.
Step 4
Remove the steak from the skillet, season with salt and pepper. Let it rest for 1–2 minutes for the juices to redistribute within the meat fibers.
Step 5
Pour the mixture of milk and cream into the skillet where we cooked the meat — the remaining juices will add a rich meaty flavor. Place the peppercorns in a mortar and coarsely grind them. Transfer to the skillet, bring to a boil, and season with salt. Remove from heat.
Step 6
Place the meat on a plate and pour the thick creamy sauce beside it.
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