Strip Steak with Pepper Cream Sauce
A simple yet flavorful sauce of heavy cream, cognac, and two kinds of pepper transforms ordinary cuts of beef into mouthwatering steaks that are good enough for company. This recipe first appeared in Season 8 of Good Eats. Photo by Lynne Calamia
- Time: 30 min
- Servings: 2
Source: Alton Brown
Ingredients
- strip steaks, 3/4- to 1-inch thick
- teaspoon Kosher salt
- teaspoons freshly ground black pepper
- tablespoons clarified butter
- beef stock or broth
- heavy cream
- tablespoons cognac
- tablespoon green peppercorns in brine, drained and slightly crushed