Southwest Rubbed NY Strip Steak With Creamy Peppercorn Sauce and Parmesan-Herb Steakhouse Fries Recipe
A steakhouse dinner at home in under 30 minutes.
Servings: 2 servings
Ingredients
Southwest Steak Rub
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon ancho chili powder
- 1/2 ground chipotle pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
Parmesan-Herb Fries
New York Strip Steaks
- 2 Omaha Steaks Butcher’s Cut NY Strips
- 1/4 cup grapeseed oil
- 2 oz. unsalted butter, cold
Peppercorn Cream Sauce
- 1/2 cup brandy
- 3/4 cup beef stock
- 1/2 cup cream
- 2 teaspoons coarsely cracked pepper corn medley
Instructions
Southwest Steak Rub
- Place all ingredients in a small bowl and whisk until fully incorporated.
Parmesan-Herb Fries
- Pre-heat oven to 425 degrees and space fries out on a baking rack on top of a sheet pan; bake for 25 minutes or until golden-brown and crispy.
- Mean while, in a medium bowl, combine Parmesan cheese, thyme, rosemary, and parsley.
- Remove fries from oven and toss with Parmesan-herbs.
New York Strip Steaks
- Season NY strips generously with Southwest steak rub on both sides.
- Add grapeseed oil to a cast iron pan and bring to high heat; add steaks to pan and sear 3-4 minutes on both sides for medium-rare doneness. *For more cooking doneness, refer to Omaha Steaks cooking guide.
- Remove steaks from pan and rest 8 minutes; reserve oil in cast iron pan to build creamy peppercorn pan sauce.
Peppercorn Cream Sauce
- Add brandy to reserved oil in cast iron pan and reduce to 1/3 in volume, about 1 minute.
- Add beef stock and reduce by 1/3 in volume, about 2-3 minutes.
- Add heavy cream and cracked pepper corn medley to pan, bring to a boil, and then reduce to a simmer until thickened.
- Season to taste if needed with salt and pepper.
- Top steaks with sauce.