Strip Steaks with Pepper Cream Reduction
Strip steak with pepper cream sauce is a quick pan dish that makes its own gravy from what the meat leaves behind. The trick is the stainless steel skillet: the browned bits that stick to it dissolve into the beef broth and give the cream real depth. Cracked peppercorns add heat, and Worcestershire sauce adds a savory, tangy edge. The whole meal is done in one pan.
Instructions
Season both sides of each steak with salt and a pinch of the cracked pepper. Set them aside while you heat the pan.
Melt the butter with the olive oil in a stainless steel skillet over medium-high heat. Avoid nonstick here, because you want browned bits to form on the bottom of the pan.
Add the steaks and cook 4 to 5 minutes per side for medium rare, 6 to 7 minutes per side for medium, or 8 to 9 minutes per side for well done. Move the steaks to a plate and keep them warm.
Pour off the drippings from the pan, but leave the browned bits stuck to the bottom. Add the beef broth, turn the heat to high and boil until the liquid has reduced by two thirds, scraping up nothing more than what loosens on its own.
Add the cream, Worcestershire sauce and the rest of the cracked pepper. Boil until the sauce has reduced to about ½ cup and coats a spoon.
Spoon the sauce over the steaks and serve warm. It also works poured over pasta.
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