Reading Time 15 Min

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    Prep time

    30 min

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    Cook time

    15 min

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    1-2 People

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    South American

In 1837, Delmonico's Restaurant opened its doors in Manhattan. One of its signature dishes featured a cut from the short loin and was dubbed the Delmonico steak. This premium steakhouse favorite was a huge hit with New Yorkers and soon became known across town as the New York strip.
Steak doesn't get much better than this, and while NY strip is great seasoned simply with salt, the punch of cracked black pepper, a dash of good cognac and decadence of double cream in our au Poivre sauce create the perfect accompaniment for this classic, tender cut. It's a recipe you can whip up easily for a special weekday treat or save for special occasions when you need to wow friends and family.
NY strip is a flavorsome steak with a juiciness that makes it one-of-a-kind. Its firm texture and robust, beefy flavor profile make it the perfect partner for bold sauces and perfect for barbecues and cookouts. NY strip from Prime Meats is the best in its class, with each steak cut and trimmed by our master butcher and wet-aged for 28 days. This process enhances the depth and complexity of flavor to ensure your steak is the star of the show.
For the au Poivre sauce
  • 2 ea shallot diced very fine
  • 2 tbs cracked black pepper
  • 1 tbs unsalted butter
  • 1/3 cup Cognac
  • 1 cup heavy cream
  • 1 tsp fresh thyme

1.30-45 minutes before cooking, take your steak out of the refrigerator and allow it to come up to room temperature.

2.Preheat your oven to 425 degrees.

3.Rub your steak liberally with olive oil, salt, and pepper about 20 minutes before cooking.

4.You will need a large skillet to cook your steak. Put your skillet over high heat and wait until it is very hot.

5.Sear the steak on all sides to lock in that fantastic flavor and caramelize the outside. The high heat will start to render the marbled fat, creating that juiciness the NY strip is so famous for.

6.Put the steak in a 425-degree oven for 6 minutes, retaining the pan and steak juices. While it is cooking you will have time to make your steak sauce.

7.In the pan that you cooked your steak in add the butter and shallots. Cook them over medium heat until they are glossy and translucent.

8.Add cracked black pepper and use the Cognac to deglaze the pan. Deglazing helps to loosen those lovely steak morsels still left on the pan. These are a source of immense flavor that will add depth to our sauce.

9.Add the cream and fresh thyme.

10.Reduce the heat until the sauce starts to thicken, stirring as you go.

11.Take the steak out of the oven and allow to rest for a few minutes.

12.Slice your steak into 1" slices and serve the sauce over the steak or in a small jug at the side.

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