Steak with Black Peppercorn “Pan Sauce”

Chef Notes

Ingredients

Steps

Steak with Black Peppercorn “Pan Sauce”

Chef notes

We created this recipe to add a mouthwatering steak sauce to your repertoire but also a foolproof guide to cooking the perfect steak. Our steak guide remains a one-stop-shop for all things steak, but the art of cooking one can be perfected with learning and repeated practice. Cooking a steak on the stovetop is underrated. While the grill gets all the love, this can be a surefire way to ensure that crispy crust on the outside and tender goodness on the inside.

Ingredients

Prep time: 15 Mins
Cook time: 15 Mins
Total time: 30 Mins
Serves: 2

2 ea 10 oz strip steak (or any other prime cut)
2 ea large shallot, small dice
2 tbsp butter
1 cup cognac
1 cup dry white wine
1 cup reduced beef stock
.5 cup heavy whipping cream
2 tbsp olive oil
2 tbsp Spice Tribe Late Harvest Black Peppercorn, freshly coarsely ground
Spice Tribe Sacred Valley Pink Peruvian Salt

Late Harvest Black Peppercorns

$10

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Steps

Step 1 -

Season both sides of the steak with salt and pepper, let it sit for at least 30 minutes so the seasoning penetrates and to temper out at room temperature before cooking.

Step 2 -

Preheat the oven at 155F.

Step 3 -

Preheat a frying pan over medium heat for 5 minutes. Carefully add olive oil and sear steaks on each side for approximately 3 to 4 minutes or until brown crust has formed without moving the meat around and turning it only once.

Step 4 -

Add cognac to the pan to deglaze and turn the heat to low. Remove the steaks from the pan and put them on a tray and then inside the oven to keep the steaks warm.

Step 5 -

Once cognac has reduced, add butter to the pan to melt, add shallots and keep stirring with a wooden spoon for approx. 15 seconds to scrape solids from the bottom of the pan.

Step 6 -

Add wine, increase to medium high heat and let it reduce for approx. 30 seconds or until alcohol evaporates.

Step 7 -

Add beef stock to the pan and let it reduce until it coats the back of the spoon.

Step 8 -

Add cream and let it reduce for approximately 1 minute.

Step 9 -

Return the steak to the pan (meat juices included) to coat both side well and to warm up the steaks, serve immediately.

Step 10 -

I recommend serving these steaks with roasted marble potatoes and watercress salad to be enjoyed as a light meal; however, feel free to customize it anyway you want and make it part of decadent meal

Things to remember

Check out our steak guide for tips on how to buy and cook the best steak!
Always temper your steak for at least 30 minutes before cooking by removing it from your fridge and letting it sit out at room temperature. By doing this, we loosen the muscles and ensure the same temperature throughout the whole cut. This allows you to cook your steak evenly and achieve the perfect sear, tenderness and doneness.
Always pat your steak dry before cooking it. Even if you’re cooking marinated steaks, you always want a dry surface on the steak in order to get the perfect sear/crust. When you don’t pat your steak dry, it will result in steam on your pan from the moisture on the exterior of your steak. The steak cannot brown until the moisture evaporates.
Season the steaks generously on both sides. The seasoning will stick to the surface and will help to create the crust.
Preheat the pan 5 minutes before adding steaks for a good sear with good color and flavor. Make sure that your pan is hot before you start cooking. When you add your steak to the pan, the temperature drops, therefore a hot pan is crucial to retaining the heat necessary to create that crust.
Press the steaks down just as it hits the pan to ensure the steaks make contact with the surface of the pan.
When cooking multiple steaks, do it in batches and don’t overcrowd your pan!
Loosely cover and allow your steaks to rest on a cutting board between 7 to 8 minutes before slicing so it doesn’t dry out. By doing this, we allow the meat to relax, reabsorb and redistribute the juices that have been constricted during the cooking process, creating a more tender and juicier cut.
Do not slice the steak too thin; it will cool too quickly.
Slice steak against the grain and at an angle for presentation.