Peppercorn Strip Steaks with Cognac Cream Sauce
Peppercorn strip steak with a cognac cream sauce is a bistro classic you can make in one skillet. The cracked pepper forms a coarse, fiery crust as the steak sears, and the pan is never scraped, so the browned bits become the base of the sauce. Cognac, cream, garlic paste and butter turn them into something glossy and rich. After this, a bottled steak sauce will taste thin.
Instructions
Smash and mince the garlic, sprinkle it with salt, then rub it repeatedly with the flat side of your knife until it turns into a thick paste.
Rub the steaks with olive oil and season both sides with salt. Press the cracked peppercorns firmly into both sides of the meat, then leave the steaks out for about 30 minutes so they come to room temperature.
Heat a large stainless steel skillet over high heat and add a little oil. Lay in the steaks and cook 4 minutes per side for medium rare, then move them to a plate and keep them warm.
Pour off the excess fat from the pan, but do not scrape out the browned bits. Add the cognac to deglaze, turn off the heat, and light it with a long firestick. Shake the pan gently until the flames die out.
Bring the liquid to a boil and cook until it has reduced by half. Whisk in the cream and the garlic paste.
Whisk in the butter piece by piece until it has melted completely. Spoon the sauce over the steaks and serve right away.
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