NY Strip Steaks au Poivre

Ingredients

• 2 NY Strip Steaks (about 10 oz each)
• 2 tbsp black peppercorns, coarsely crushed
• 2 tbsp butter
• 1 tbsp neutral oil
• 1 shallot, minced
• ⅓ cup cognac or brandy
• ⅔ cup heavy cream
• 1 tsp Dijon mustard
• Salt

Method

1. Pat the NY Strip Steaks very dry, salt well, and press the crushed peppercorns into both sides so they form a knobby crust. Rest at room temperature 20 minutes.
2. Sear in the oil and 1 tablespoon butter over medium-high, 3–4 minutes per side for medium-rare — 130°F (54°C) — resisting the urge to move them. Rest on a warm plate.
3. Soften the shallot in the pan, then pull it off the heat and add the cognac. Return carefully — it may flambé, which is the fun part — and let the alcohol burn down to a syrup.
4. Stir in the cream, Dijon, and any resting juices, and simmer 2 minutes until the sauce coats a spoon.
5. Swirl in the last of the butter, pour the sauce over the NY Strip Steaks, and serve with frites or a stack of napkins.