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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 minPorcje: 2Nutri-Score C€€€
od @luluserves2 importyugotowano 0 razy
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Składniki

2 osoby
  • New York strip steak (room temperature, patted dry)Mięso2 kawałki
  • salt (for seasoning the steak)Przyprawy6 g
  • black pepper (freshly cracked)Przyprawy3 g
  • olive oil (for searing)Spiżarnia15 ml
  • butter (divided, for basting and sauce)Nabiał30 g
  • garlic (cloves, smashed)Warzywa i owoce2 kawałki
  • thyme (sprigs)Warzywa i owoce2 kawałki
  • shallot (finely minced)Warzywa i owoce1 kawałek
  • black peppercorns (coarsely crushed)Przyprawy8 g
  • brandy (or cognac, to deglaze)Napoje60 ml
  • beef stockSpiżarnia180 ml
  • heavy creamNabiał120 ml
  • Dijon mustardSpiżarnia10 g
  • stone-ground gritsProdukty zbożowe120 g
  • waterInne480 ml
  • milkNabiał120 ml
  • Parmesan (finely grated)Nabiał30 g
  • salt (for the grits)Przyprawy4 g

na porcję

Wartości odżywcze

893kcal

Węglowodany
53 g
Białko
53 g
Tłuszcz
53 g
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Przybory

  • Patelnia
  • Rondel
  • Trzepaczka
  • Szczypce kuchenne
  • Moździerz z tłuczkiem

krok po kroku

Przygotowanie

  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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 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.
    Krok 6
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