Enter your email and ZIP: While the steak rests, make the Cognac pan sauce. Our Best Side Dishes Photos. Home Recipes Aaron Mccargo, Jr. Slice the steaks and pour half the sauce over each. Like the size of a large D battery.
New York Strip steak fritte au poivre - Picture of Brasserie Beck, Washington DC
Though not traditional, I would venture that a hanger steak would also be delicious made this way. The Larousse Gastronomique recommends a contre-filet top sirloin or rumsteck rump steak but in the US you are more likely to find New York strip steak aka Club or Delmonico steak , which is from a bit further up the cow than the sirloin, in your average supermarket. When you are ready to cook, heat the oil and butter over medium-high heat in a heavy skillet see Notes until the butter has completely melted. Pour cream sauce over steaks. Grilled Steaks and Brussels Sprouts. Add steak and sear until crusty, browned, and fat is rendered, about 2 minutes. Cowboy Steak with Chimichurri Sauce.
Steak Au Poivre - Andrew ZimmernAndrew Zimmern
Coat both the front and back of the steaks. Chef's Tip Market Watch Due to supply shortages, you may receive organic turnips, sweet potatoes, or a small celery root in place of the parsnips. It's that crust of peppercorns that needs the most attention. The rounded outer edge of a skillet can also be rolled over the peppercorns to break them down, but, once again, make sure you cover them first, or they'll go flying all over your kitchen. Serve with the parsnips and Brussels sprouts. Pinterest Facebook Twitter Email. Cook a minute until brandy thickens.