John Washington
New York Steak with Whiskey Peppercorn Sauce: A Sizzling Culinary Classic
The New York Steak with Whiskey Peppercorn Sauce is a luxurious and savory dish that stands out as a true culinary classic. Featuring the robust flavor of a perfectly seared New York strip steak, complemented by a rich, velvety whiskey peppercorn sauce, this entrée is sure to impress. The sauce adds a deeply flavored, aromatic dimension that enhances the natural taste of the steak, making it a perfect choice for special occasions or an indulgent meal.
Ingredients ###
For the Steak:
• 2 New York strip steaks, about 1 inch thick
• Salt and freshly ground black pepper, to taste
• 1 tablespoon olive oil
• 1 tablespoon butter
For the Whiskey Peppercorn Sauce:
• 1/2 cup whiskey (such as bourbon)
• 1 tablespoon whole black peppercorns, crushed
• 1/2 cup beef broth
• 1/2 cup heavy cream
• 1 tablespoon Dijon mustard
• 1 small shallot, finely chopped
• 1 tablespoon butter
• Salt, to taste
Instructions ###
1. Prepare the Steaks:
• Take the steaks out of the refrigerator at least 30 minutes before cooking to bring them to room temperature. Season both sides generously with salt and freshly ground black pepper.
2. Cook the Steaks:
• Heat the olive oil and butter in a large skillet or cast iron pan over medium-high heat. When the butter is melted and the pan is hot, place the steaks in the skillet. Cook for about 4-5 minutes on each side for medium-rare, or adjust the time according to your preferred level of doneness.
• Once the steaks are cooked to your liking, remove them from the skillet and set them aside on a plate. Cover loosely with foil to keep warm.
3. Prepare the Whiskey Peppercorn Sauce:
• In the same skillet, add the finely chopped shallot and cook over medium heat until softened, about 2 minutes.
• Carefully add the whiskey to the skillet and let it simmer for about 2-3 minutes, allowing the alcohol to cook off and the liquid to reduce slightly.
• Add the crushed black peppercorns and beef broth to the skillet. Bring the mixture to a simmer and cook for another 3-4 minutes.
• Stir in the heavy cream and Dijon mustard, allowing the sauce to simmer and thicken for about 2-3 minutes. Season with salt to taste.
• Stir in the remaining tablespoon of butter until melted and fully incorporated into the sauce.
4. Serve:
• Arrange the cooked steaks on serving plates and pour the whiskey peppercorn sauce over the top. Serve immediately with your choice of sides, such as mashed potatoes or roasted vegetables.
Enjoy this indulgent and flavorful New York Steak with Whiskey Peppercorn Sauce!
