Steak is one my favorite foods, but you may not ever guess it because I don’t have too many recipes for it on the blog. We usually do salt, pepper, and tons of olive oil and either grill it outside or sear it in the cast-iron and finish in the oven. I saw this recipe and just knew we had to try it. Not only is NY Strip my favorite cut of beef, it had a delicious cream sauce with it.
Who can pass that up?
Obviously, not me.
This was so fun to make and so easy. I roasted potatoes and brussels sprouts in the oven, while I worked on the steak and cream sauce and everything came together so seamlessly.
This is this perfect date night meal.
- 2 tablespoons of Coarse Black Pepper
- 2 teaspoons of Kosher Salt
- 14 oz. New York Strip Steak
- 1 tablespoon of Vegetable Oil
- 2 tablespoons of Butter
- 1 cup of Heavy Cream
- ⅓ cup of Brandy
- 1 tablespoon of Dijon Mustard
- Sprinkle all of the pepper and salt onto the steak, use your fingers to press into it to create a coating.
- Heat the oil in a skillet over medium heat, once hot add 1 tablespoon of the butter. Add the steak and cook for 4 minutes per side, without moving, for a medium-rare steak. If there is a fat-cap on the side, sear for 30 seconds-1 minute. Transfer steak to a plate and cover with foil.
- Reduce the heat and add the brandy, scrap up the bits from the bottom of the pan until the brandy has reduced by half. Add the remaining butter, heavy cream, and mustard, cook until thickened 5-7 minutes.
- Slice the steak into ½ inch pieces and serve with the cream sauce.
Happy Cooking, The Barbee Housewife