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Perfect Pan-Seared New York Strip Recipe with Easy Peppercorn Cream Sauce

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A quick and easy pan-seared New York strip steak with a creamy, peppery sauce that delivers restaurant-quality flavor at home. Perfect for busy weeknights or special dinners.

Ingredients

Scale
  • 1 New York strip steak (about 12 oz / 340 g), preferably 1 to 1.5 inches thick
  • Salt (kosher or sea salt)
  • Freshly ground black pepper
  • 2 tablespoons vegetable oil or canola oil
  • 2 tablespoons unsalted butter
  • 2 garlic cloves, smashed
  • 2 sprigs fresh thyme or rosemary (optional)
  • 1 tablespoon whole black peppercorns, crushed
  • 1/2 cup heavy cream (120 ml)
  • 1/4 cup beef broth or stock (60 ml)
  • 1 tablespoon brandy or cognac (optional)
  • 1 teaspoon Dijon mustard
  • Salt to taste

Instructions

  1. About 30 minutes before cooking, take the New York strip out of the fridge to bring it to room temperature. Pat it dry with paper towels. Season generously with salt and freshly ground black pepper on both sides.
  2. Place your skillet over medium-high heat and let it get hot—about 3 to 5 minutes. Add the vegetable oil and let it shimmer but not smoke.
  3. Carefully lay the steak in the pan away from you to avoid splatter. Let it sear undisturbed for 3 to 4 minutes until a deep brown crust forms. Flip the steak using tongs and cook the other side for another 3 minutes.
  4. Reduce heat to medium. Add butter, smashed garlic cloves, and thyme sprigs to the pan. As the butter melts, tilt the pan slightly and spoon the butter over the steak repeatedly for 1 to 2 minutes.
  5. For medium-rare, aim for an internal temperature of 130°F (54°C). Use an instant-read thermometer inserted into the thickest part. If it needs more time, cook in 1-minute increments. Remove the steak from the pan and tent with foil to rest for 5 to 7 minutes.
  6. While the steak rests, pour off excess fat from the pan, leaving about 1 tablespoon. Add crushed peppercorns and stir over medium heat for 30 seconds to toast.
  7. Pour in the beef broth and brandy, scraping up any browned bits with a wooden spoon. Let it simmer for 2 minutes until slightly reduced.
  8. Stir in heavy cream and Dijon mustard. Simmer gently, stirring frequently, until the sauce thickens to coat the back of a spoon—about 3 to 4 minutes. Taste and adjust salt if needed.
  9. Slice the rested steak against the grain and plate. Spoon the peppercorn cream sauce over the top or serve on the side.

Notes

Do not overcrowd the pan to avoid steaming the steak. Use a hot pan for a good crust. Patience is key—flip the steak only once. Baste with butter, garlic, and herbs for added flavor and moisture. Let the steak rest after cooking to redistribute juices. Crush peppercorns coarsely for texture and flavor. Simmer the cream sauce gently to avoid curdling.

Nutrition

Keywords: pan-seared steak, New York strip, peppercorn cream sauce, easy steak recipe, quick dinner, creamy sauce, steak dinner

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