New York Strip au Poivre with Cognac Pan Sauce

Ingredients

• •2 (12–14 oz each) New York strip steaks, about 1¼-inch thick
• •2 tbsp whole black peppercorns
• •1½ tsp kosher salt
• •2 tbsp neutral oil (such as avocado oil)
• •3 tbsp unsalted butter, divided
• •2 large shallots, finely minced
• •3 cloves garlic, smashed
• •3 sprigs fresh thyme
• •¼ cup cognac
• •½ cup beef stock
• •½ cup heavy cream
• •1 tsp Dijon mustard
• •1 tbsp fresh flat-leaf parsley, finely chopped

Instructions

1. 1.Take the steaks out of the refrigerator and let them sit at room temperature for 30 minutes before cooking.
2. 2.Coarsely crack the peppercorns using a mortar and pestle, the bottom of a heavy skillet, or the flat of a knife — you want chunky shards, not fine powder.
3. 3.Pat the steaks very dry with paper towels. Season all sides generously with kosher salt, then press the cracked pepper firmly onto both flat faces of each steak so it adheres.
4. 4.Heat a cast-iron skillet over high heat until it just begins to smoke. Add the oil and swirl to coat.
5. 5.Lay the steaks in the skillet and sear undisturbed for 3–4 minutes per side for medium-rare (internal temp 130°F). During the last 2 minutes, add 1½ tbsp of the butter and the smashed garlic and thyme sprigs to the pan. Tilt the pan and baste the steaks continuously with the foaming butter.
6. 6.Transfer the steaks to a cutting board and tent loosely with foil to rest for at least 8 minutes. Leave the garlic and thyme in the pan.
7. 7.Reduce the heat to medium. Discard the thyme sprigs and garlic. Add the minced shallots to the drippings and cook, stirring, for 2 minutes until softened.
8. 8.Remove the pan from the heat completely. Pour in the cognac, then return the pan to medium heat and let it bubble and reduce for about 1 minute, scraping up any browned bits from the bottom.
9. 9.Pour in the beef stock and simmer until reduced by half, about 2–3 minutes.
10. 10.Stir in the heavy cream and Dijon mustard. Simmer, stirring occasionally, until the sauce thickens enough to coat the back of a spoon, about 3–4 minutes.
11. 11.Remove the pan from the heat and swirl in the remaining 1½ tbsp of cold butter until the sauce is glossy and emulsified. Taste and adjust salt.
12. 12.Slice the steaks against the grain if desired. Plate the steaks, spoon the sauce generously over the top, and finish with a scattering of fresh parsley.