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NY Strip Steak with Black Peppercorns & Bourbon Cream Sauce


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NY Strip Steak with Black Peppercorns & Bourbon Cream Sauce

Ingredients

  • 2 Meyer Natural NY Strip Steaks (8-ounce steaks)
  • 2 tsps Whole black peppercorns (crushed)
  • Salt to taste
  • 2 tsps Butter
  • 1 tsp Olive oil
  • 2 tbsps Onion (finely chopped)
  • 1 clove Garlic (finely minced)
  • 1/4 cup Bourbon
  • 1/2 cup Cream

Preparation

1. Bring steaks to room temperature. Crush peppercorns and sprinkle on both sides of steaks. Salt to taste. Wrap steaks in plastic wrap and really press the peppercorns into the steaks.

2. Heat butter and oil in cast-iron skillet over high heat. When nearly smoking hot, add steaks and cook to desired degree of doneness, turning once. When done, remove from skillet and cover to keep warm.

3. Add onion and garlic to skillet and stir briefly. Add bourbon to skillet. Let boil vigorously about 30 seconds. Add cream and bring to boil. Reduce heat slightly and let thicken, 1 to 3 minutes.

4. Uncover steaks and tip any juices on plate into skillet with cream. Stir well. Spoon sauce over steaks, slice and serve immediately.

 


Nutritional Analysis Per Serving

  • Calories: 409.00
  • Fat Content: 30.00g
  • Saturated Fat Content: 13.00g
  • Cholesterol Content: 103.00mg
  • Sodium Content: 72.00mg
  • Carbohydrate Content: 2.00g
  • Protein Content: 24.00g