Cook up a New York strip steak French bistro-style with this easy, creamy, peppercorn steak recipe. Use fresh cracked peppercorns for ultimate satisfaction!–it seems like a lot of pepper, but the cream sauce balances it out nicely. A printable copy of this New York strip steak recipe can be found at
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New York Strip Steak Recipe Ingredients:
NEW YORK STRIP (10-12 oz)
1 Tbsp PEPPERCORNS (crushed)
1 Tbsp BUTTER
2 Tbsp OIL
¼ cup WINE (or booze of choice)
¾ cup HEAVY CREAM
1 clove GARLIC (minced)
SALT to taste
New York Strip Steak Recipe Directions:
I'm using a New York Strip Steak for this dish, but any good cut of steak will work.
First thing, trim the steak of excess fat and coat both sides of the steak with fresh cracked and crushed peppercorns
–use a course grinder, rolling pin, or something out of the toolbox!
It seems like a lot of pepper, but the rich and creamy sauce will balance the dish out nicely.
Add salt to taste and set the steak aside.
Heat a skillet on medium heat and add butter and oil. Ideally you want to not use a non-stick skillet.
Once the skillet is hot, add the steak. It should sizzle straight away, sealing in the flavors.
Cook steak to desired doneness, turning halfway through the cook time. I think medium rare (pink inside) is perfect.
When the steak is cooked to your liking, remove it from the skillet and cover on a plate to rest.
Leave the skillet with juices, butter, and oil on medium heat.
De-glaze skillet with booze and cook the liquor down by half.
Add the cream and garlic and continue stirring 3-4 minutes.
Be sure to return any juices from the plate with the resting steak!
Stir sauce until it reduces to a creamy thickness. Add salt as desired.
Pour sauce onto a plate and top with steak and desired sides–steamed broccoli or asparagus are my favorites.
Serve with thick slices of bread to sop up the delicious, creamy sauce!
Give this New York Strip Steak Recipe a try and let me know what you think, and bon appétit!
The music is "Parisian" byKevin MacLeod. Music track used with permission Creative Commons: By Attribution and found at this link: