Strip steak with cracked pepper crust and creamy cognac sauce.
SHOPPING: Look for NY strip (also called shell steak or Kansas City strip) about 1.25 inches thick. It should have a strip of fat along one edge and modest marbling. USDA Choice is standard; Prime is better but not essential for this preparation since the sauce adds richness. Some versions add Dijon mustard to the sauce; it's good but not traditional.
Brandy or whiskey can substitute for cognac, but the flavor will be different. Steak au poivre is traditionally made with filet, but strip has more flavor.
Ingredients
- NY strip steak, 1.25 inches thick
- Whole black peppercorns, coarsely cracked
- Kosher salt
- Vegetable oil
- Unsalted butter
- Shallot, minced
- Cognac or brandy
- Heavy cream
- Salt (for sauce)
Ingredients
- NY strip steak, 1.25 inches thick
- Whole black peppercorns, coarsely cracked
- Kosher salt
- Vegetable oil
- Unsalted butter
- Shallot, minced
- Cognac or brandy
- Heavy cream
- Salt (for sauce)
Instructions
Tomorrow's Meal
Crispy Steak and Peppercorn Salad with Warm Mustard Vinaigrette
Sliced cold NY strip steak over bitter greens with shattered peppercorn crust, warm mustard vinaigrette, and crispy bread crumbs
You'll need to pick up:
Quick overview:
- 1.Slice cold steak against the grain into 1/4-inch strips
- 2.Toast bread cubes in a dry pan until crispy, set aside
- 3.Whisk together 2 tbsp Dijon mustard, 3 tbsp red wine vinegar, 1 minced shallot, salt and pepper
- 4.Warm vinaigrette gently in pan (do not boil)
- 5.Toss greens with warm vinaigrette, top with steak slices and crispy bread crumbs
- 6.Serve immediately while vinaigrette is warm and steak is still cool
Before you cook
Cook notes
- • SHOPPING: Look for NY strip (also called shell steak or Kansas City strip) about 1.25 inches thick. It should have a strip of fat along one edge and modest marbling. USDA Choice is standard; Prime is better but not essential for this preparation since the sauce adds richness.
- • Brandy or whiskey can substitute for cognac, but the flavor will be different.
- • Some versions add Dijon mustard to the sauce; it's good but not traditional.
- • Steak au poivre is traditionally made with filet, but strip has more flavor.
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