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Strip Steaks with Pepper Cream Reduction

Strip Steaks with Pepper Cream Reduction — a meat recipe, 8 ingredients.

Meat

contains dairycontains meat

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Ingredients

Units: US Metric
Scale: ½× – 4× with Plus →
  • 2 ea. (12–16 ounces) 1 inch-thick New York strip steaks
  • Salt
  • 1 tbsp cracked black peppercorns, divided
  • 2 tbsp unsalted butter
  • 1 ½ tsp olive oil (not extra-virgin)
  • ¼ cup beef broth
  • 1 cup heavy cream
  • 2 tsp Worcestershire sauce
Make it lactose-friendly
  • 2 tbsp unsalted butter → plant butter, ghee (mostly lactose-free), or olive oil
  • 1 cup heavy cream → lactose-free heavy cream or full-fat coconut cream

Swaps are suggestions, not medical advice. Check labels if lactose is a serious issue for you.

Steps

  1. Season each steak with salt and a pinch of cracked pepper on both sides. Set aside.
  2. Melt butter with olive oil in a stainless steel skillet (don't use nonstick) over medium-high heat.
  3. Add steaks and cook 4–5 minutes per side for medium rare, 6–7 minutes for medium, and 8–9 minutes for toast.
  4. Remove steaks from pan and keep warm.
  5. Pour out pan drippings but do not scrape browned bits off. Deglaze pan with broth and bring to a boil over high heat until reduced by ⅔.
  6. Add remaining ingredients and remaining pepper. Bring to a boil and cook until reduced to ½ cup.
  7. Drizzle sauce over steaks and serve warm.

We refine our recipes every week — check back for sharper, clearer steps.

Source

Wikibooks Cookbook — adapted under CC BY-SA 3.0