It doesn’t take a lot of fancy ingredients or equipment to make this delicious steak at home. Toss together you favorite salad…Chef Bernstein usually opts for Caesar…for a lovely meal.
- New York Strip, at least 1-inch thick
- Kosher Salt and Freshly Ground Black Pepper
- 1 tablespoon of Grapeseed or Peanut Oil
- 2 tablespoons of Butter
- 1 – 2 minced Shallots
- 1 teaspoon of Green Peppercorns in Brine
- 1 teaspoon of Barley Crushed Black Peppercorns
- 1 cup of Red Wine (a dry, non-fruity wine is recommended)
- 1 cup of Beef Broth
- ¼ – ½ cup of Heavy Cream
- 1 – 2 tablespoons of Worcestershire Sauce
HOW TO MAKE:
- Heat your oven to 250° F. Place the steak on a roasting rack that has been fitted over a sheet tray.
- Cook the steak until the internal temperature reaches 110 – 112° F (about 20 minutes).
- Once the steak is fully cooked, remove it from the oven.
- Heat a cast iron or heavy-bottomed stainless-steel pan over medium-high heat. Add the oil and allow it to heat for a minute.
- Add the steak and 1 tablespoon of butter at the same time.
- Sear the steak until golden brown on both sides.
- Remove steak and tent it with aluminum foil to keep warm while you make the sauce.
- Add shallots to the pan and sauté for 1 – 2 minutes. Then add the green and black peppercorns and toast for 30 seconds.
- Add the wine and reduce down ¾ of the way.
- Once reduced, add the broth (reduce by half) and the cream. Reduce the temperature to medium-low heat.
- Allow the sauce to simmer until it’s nice and thick. Swirl in the Worcestershire Sauce and remaining 1 tablespoon of butter.
- Season with salt to taste.