Reverse Seared New York Strip Loin and Peppercorn Sauce

Ingredients

• 1- 12-14 oz New York Strip-Loin Steak
• Salt
• Pepper

For the Peppercorn Sauce

• 2 Tbsp unsalted butter
• 2 medium size shallots (Minced)
• 2 large garlic cloves (Minced)
• 2 Tbsp Brandy
• 2 Tsp Dijon mustard
• 2 Tsp Worcestershire sauce
• 1.5 Tbsp green peppercorns
• 1/4 cup beef stock
• 1/4 cup heavy cream
• 3 Tbsp chopped chives
• Pinch salt
• Fresh cracked pepper

Directions

1. Pre-heat oven to 225F

For the New York Steak

1. Pat steak dry with paper towel, season on all sides with salt and pepper.
2. Place steak on a wire rack set over a baking tray, insert probe in to the thickest part of the steak. (If you don’t have a probe you can use an instant read thermometer during the cooking process)
3. Cook steak until the internal temperature reaches 115F (for medium rare) about 30-35 minutes. Allow steak to rest for 5-10 minutes before sear.
4. Heat a heavy cast-iron pan over high heat until just smoking. Add in a few drops of neutral oil and sear the steak for 30-45 seconds per side. Remove steak and allow to rest again while making the peppercorn sauce.

For the Peppercorn Sauce.

1. Add in the butter to the cast pan that was used to sear the steak.
2. Once foaming add in the shallots and garlic. (Sauté for a few seconds)
3. Add in the green peppercorn and mix to combine, add in the brandy and flambé, once the flame has died off add in the dijon mustard and Worcestershire.
4. Deglaze with the beef stock and allow to come to a boil. Finish sauce with the heavy cream, salt & pepper and chopped chives. Serve with the steak and enjoy.