Seared Steak With Pepper Sauce

seared-steak-pepper-sauce
Photo by Marcus Nilsson
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  • Serves 4
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    Nutritional Information

    Per Serving

    • Calories 431 calories
    • Fat 24 g
    • Sat Fat 10 g
    • Cholesterol 123 mg
    • Sodium 742 mg
    • Protein 45 g
    • Carbohydrate 2 g
    • Sugar 0 g
    • Fiber 0 g
    • Iron 3 mg
    • Calcium 37 mg

Heat oven to 425° F. Heat a large skillet (preferably cast iron) over high heat. Season the steak with 1 teaspoon salt and 2 teaspoons pepper.

Add the oil to the skillet and heat for 10 seconds. Add the steaks and cook until brown, 3 to 4 minutes per side. Transfer to oven and cook until an instant-read thermometer inserted into the center of the thickest steak registers 125° F, 4 to 6 minutes. Transfer to a plate. Let rest for 5 minutes, then thinly slice against the grain.

Meanwhile, pour off all but 2 teaspoons of the fat; reserve the skillet. Carefully add the cognac to the reserved skillet. Cook over medium-high heat until reduced by half, 1 to 2 minutes. Add the flour and cook, whisking, for 30 seconds. Slowly whisk in the broth. Cook until reduced by half, 5 to 6 minutes. Add the cream and ¼ teaspoon salt. Cook until thickened, about 30 seconds. Remove the skillet from heat. Add the butter and stir to combine.

Ingredients

  1. Check 2 strip steaks (1 inch thick; about 2 pounds total), at room temperature
  2. Check kosher salt and coarsely crushed black pepper
  3. Check 1 tablespoon canola oil
  4. Check 1/3 cup cognac or brandy
  5. Check 2 teaspoons all-purpose flour
  6. Check 1 cup low-sodium chicken broth
  7. Check 1 tablespoon heavy cream
  8. Check 2 tablespoons unsalted butter, cut into pieces

Directions

  1. Heat oven to 425° F. Heat a large skillet (preferably cast iron) over high heat. Season the steak with 1 teaspoon salt and 2 teaspoons pepper.
  2. Add the oil to the skillet and heat for 10 seconds. Add the steaks and cook until brown, 3 to 4 minutes per side. Transfer to oven and cook until an instant-read thermometer inserted into the center of the thickest steak registers 125° F, 4 to 6 minutes. Transfer to a plate. Let rest for 5 minutes, then thinly slice against the grain.
  3. Meanwhile, pour off all but 2 teaspoons of the fat; reserve the skillet. Carefully add the cognac to the reserved skillet. Cook over medium-high heat until reduced by half, 1 to 2 minutes. Add the flour and cook, whisking, for 30 seconds. Slowly whisk in the broth. Cook until reduced by half, 5 to 6 minutes. Add the cream and ¼ teaspoon salt. Cook until thickened, about 30 seconds. Remove the skillet from heat. Add the butter and stir to combine.
  4. Serve the warm steak drizzled with the sauce.