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NY Strip Steak with Peppercorn Sauce over Creamy Grits
Hoofdgerecht

NY Strip Steak with Peppercorn Sauce over Creamy Grits

45 minVoor 2Nutri-Score C€€€
van @luluserves2 imports0 keer gekookt
Recept aanpassen

wat u nodig heeft

Ingrediënten

2 personen
  • New York strip steak (room temperature, patted dry)Vlees2 stukken
  • salt (for seasoning the steak)Kruiden en specerijen6 g
  • black pepper (freshly cracked)Kruiden en specerijen3 g
  • olive oil (for searing)Voorraadkast15 ml
  • butter (divided, for basting and sauce)Zuivel30 g
  • garlic (cloves, smashed)Groente en fruit2 stukken
  • thyme (sprigs)Groente en fruit2 stukken
  • shallot (finely minced)Groente en fruit1 stuk
  • black peppercorns (coarsely crushed)Kruiden en specerijen8 g
  • brandy (or cognac, to deglaze)Dranken60 ml
  • beef stockVoorraadkast180 ml
  • heavy creamZuivel120 ml
  • Dijon mustardVoorraadkast10 g
  • stone-ground gritsGranen120 g
  • waterOverig480 ml
  • milkZuivel120 ml
  • Parmesan (finely grated)Zuivel30 g
  • salt (for the grits)Kruiden en specerijen4 g

per portie

Voedingswaarden

893kcal

Koolhydraten
53 g
Eiwitten
53 g
Vetten
53 g
Keukengerei aanpassen

wat u gebruikt

Keukengerei

  • Koekenpan
  • Steelpan
  • Garde
  • Keukentang
  • Vijzel met stamper

stap voor stap

Bereiding

  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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 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.
    Stap 6
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