Ingredients
- 4 (2 pounds) beef strip steaks (four New York Strip steaks, 1/2 pound each - or your favorite steak)
- Salt, to taste
- 2 tablespoons salted butter
- 3 tablespoons black peppercorns (cracked)
- 1/4 cup diced yellow onion (finely diced)
- 1/4 cup Brandy (or Whiskey)
- 1 cup beef broth
- 1/4 cup half and half
- 1/4 cup fresh chopped parsley
How to Make
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Step 1: Generously season the steaks with salt. Let the steaks come to room temperature for 30 minutes.
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Step 2: Heat the butter in a cast iron skillet over medium-high heat. Once the butter is melted and bubbly, place the steaks in the pan and sear for 4-5 minutes.
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Step 3: Turn the heat to medium-low and cook the steaks to desired doneness.
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Step 4: Move the steaks to a plate, sprinkle with 2 tablespoons of the cracked peppercorns, and tent loosely with foil.
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Step 5: Place the onions into the same skillet, and cook for 2-3 minutes. Add the Whiskey, and cook until mostly evaporated, scraping any browned bits as it cooks.
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Step 6: Add the beef stock. Turn the heat back up to medium-high, and reduce until a spoon leaves a trail as it’s pulled through the mixture.
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Step 7: Stir in the cream, and cook until thickened.
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Step 8: Remove from heat and stir in the parsley and remaining 1 tablespoon of peppercorns.
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Step 9: Pour the sauce over the steaks, and serve.
We hope you enjoy this recipe!
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