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NY Strip Steak with Peppercorn Sauce over Creamy Grits
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NY Strip Steak with Peppercorn Sauce over Creamy Grits

45 Min.Für 2Nutri-Score C€€€
von @luluserves2 Importe0 Mal gekocht
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was Sie brauchen

Zutaten

2 Personen
  • New York strip steak (room temperature, patted dry)Fleisch2 Stücke
  • salt (for seasoning the steak)Gewürze6 g
  • black pepper (freshly cracked)Gewürze3 g
  • olive oil (for searing)Vorräte15 ml
  • butter (divided, for basting and sauce)Milchprodukte30 g
  • garlic (cloves, smashed)Obst & Gemüse2 Stücke
  • thyme (sprigs)Obst & Gemüse2 Stücke
  • shallot (finely minced)Obst & Gemüse1 Stück
  • black peppercorns (coarsely crushed)Gewürze8 g
  • brandy (or cognac, to deglaze)Getränke60 ml
  • beef stockVorräte180 ml
  • heavy creamMilchprodukte120 ml
  • Dijon mustardVorräte10 g
  • stone-ground gritsGetreide120 g
  • waterAndere480 ml
  • milkMilchprodukte120 ml
  • Parmesan (finely grated)Milchprodukte30 g
  • salt (for the grits)Gewürze4 g

pro Portion

Nährwerte

893kcal

Kohlenhydrate
53 g
Eiweiß
53 g
Fett
53 g
Utensilien anpassen

was Sie verwenden

Utensilien

  • Bratpfanne
  • Stielkasserolle
  • Schneebesen
  • Küchenzange
  • Mörser mit Stößel

Schritt für Schritt

Zubereitung

  1. Season the steaks

    • Pat the steaks dry and season generously with salt and cracked black pepper on both sides.
    • Let them sit at room temperature while you start the grits.
    Schritt 1

  2. Cook the grits

    • Bring the water and milk to a boil in a saucepan, then season with salt.
    • Whisk in the grits, lower the heat and cook, stirring often, until thick and creamy.
    • Stir in the butter and grated Parmesan until melted and smooth.
    Schritt 2

  3. Sear the steaks

    • Heat the olive oil in a frying pan over high heat until shimmering.
    • Sear the steaks until a deep crust forms, then flip.
    • Add the butter, smashed garlic and thyme and baste the steaks continuously.
    • Remove the steaks and rest them on a board.
    Schritt 3

  4. Start the peppercorn sauce

    • Lower the heat, add the shallot to the pan and soften.
    • Stir in the crushed peppercorns and toast briefly.
    • Pour in the brandy and let it bubble to deglaze the pan.
    Schritt 4

  5. Finish the sauce

    • Add the beef stock and reduce slightly.
    • Stir in the cream and Dijon mustard and simmer until the sauce coats a spoon.
    • Taste and adjust the seasoning.
    Schritt 5

  6. Plate and serve

    • Spoon the creamy grits onto plates.
    • Slice the rested steak against the grain and lay it over the grits.
    • Spoon the peppercorn sauce over the steak and serve immediately.
    Schritt 6
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