NY Strip Steak with Gruyère Au Poivre Sauce
Looking for the perfect Valentine's Day steak dinner recipe? Look no further because not only is this juicy steak with gruyere au poivre sauce easy, it's restaurant quality at home and comes together in under a half hour. Serve with air fried red potatoes and your favorite vegetable.
Ingredients
| 8 oz | small yellow or red potatoes |
| 2 | 8-10 oz NY Strip steaks, at room temp |
| 3 tbsp | black peppercorns coarsely crushed |
| 2 tsp | kosher salt |
| 2 tbsp | vegetable oil |
| 1 | medium minced shallot |
| ¼ cup | cognac or brandy |
| 1 cup | heavy cream |
| ⅓ cup | Emmi Le Gruyere AOP, finely shredded |
Instructions
- Place peppercorns in a Ziplock bag and smash with a heavy bottom pan until they are crumbly in texture. You can also use coarse freshly ground black pepper if needed.
- Remove steaks 30-45 minutes before cooking to allow them to come to room temperature. Scatter the crushed peppercorns on a plate and press each side of each steak into the peppercorns so they stick.
- Heat a large stainless steel or heavy bottom cast iron pan on medium-high heat. Add the vegetable oil and carefully add each steak. Cook for 4-5 minutes on each side. If the steaks have a large amount of fat on the sides, stand them lengthwise and render each side for one minute or so.
- Cook the steaks to 130 F for a medium rare doneness. Transfer steaks to a cutting board and cover with foil.
- Remove the extra fat from the pan and add in the minced shallot and a small pinch of kosher salt. Cook for 2-3 minutes or until softened and translucent.
- Remove the pan from the heat. Pour in the cognac and cook on medium heat for 2-3 minutes or until most of the cognac has evaporated.
- Add the cream to the pan and bring the sauce to a low simmer. Cook for 2-3 minutes or until the sauce has slightly thickened. Add in the shredded gruyere and stir together once more. Spoon the sauce over the cooked steaks.
