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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 minServes 2Nutri-Score C€€€
from @luluserves2 imports0 cooked
Adapt this recipe

what you need

Ingredients

2 people
  • New York strip steak (room temperature, patted dry)Meat2 pieces
  • salt (for seasoning the steak)Spices6 g
  • black pepper (freshly cracked)Spices3 g
  • olive oil (for searing)Pantry15 ml
  • butter (divided, for basting and sauce)Dairy30 g
  • garlic (cloves, smashed)Produce2 pieces
  • thyme (sprigs)Produce2 pieces
  • shallot (finely minced)Produce1 piece
  • black peppercorns (coarsely crushed)Spices8 g
  • brandy (or cognac, to deglaze)Beverages60 ml
  • beef stockPantry180 ml
  • heavy creamDairy120 ml
  • Dijon mustardPantry10 g
  • stone-ground gritsGrains120 g
  • waterOther480 ml
  • milkDairy120 ml
  • Parmesan (finely grated)Dairy30 g
  • salt (for the grits)Spices4 g

per serving

Nutrition

893kcal

Carbs
53 g
Proteins
53 g
Fat
53 g
Adapt tools

what you’ll use

Tools

  • Frying pan
  • Saucepan
  • Whisk
  • Tongs
  • Mortar and pestle

step by step

Method

  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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 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.
    Step 6
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