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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 minPara 2Nutri-Score C€€€
de @luluserves2 importaciones0 veces cocinadas
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lo que necesita

Ingredientes

2 personas
  • New York strip steak (room temperature, patted dry)Carne2 piezas
  • salt (for seasoning the steak)Especias6 g
  • black pepper (freshly cracked)Especias3 g
  • olive oil (for searing)Despensa15 ml
  • butter (divided, for basting and sauce)Lácteos30 g
  • garlic (cloves, smashed)Frutas y verduras2 piezas
  • thyme (sprigs)Frutas y verduras2 piezas
  • shallot (finely minced)Frutas y verduras1 pieza
  • black peppercorns (coarsely crushed)Especias8 g
  • brandy (or cognac, to deglaze)Bebidas60 ml
  • beef stockDespensa180 ml
  • heavy creamLácteos120 ml
  • Dijon mustardDespensa10 g
  • stone-ground gritsCereales120 g
  • waterOtro480 ml
  • milkLácteos120 ml
  • Parmesan (finely grated)Lácteos30 g
  • salt (for the grits)Especias4 g

por ración

Nutrición

893kcal

Carbohidratos
53 g
Proteínas
53 g
Grasas
53 g
Adaptar utensilios

lo que usará

Utensilios

  • Sartén
  • Cazo
  • Varillas
  • Pinzas de cocina
  • Mortero

paso a paso

Preparación

  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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 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.
    Paso 6
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