Steak with Black Peppercorn “Pan sauce”
Chef Patricio Duffoo
2 pcs 10oz Strip Steak (or any other prime cut)
2 pcs Large Shallot, small dice
2 tbsp Unsalted Butter
1 cup Cognac
1 cup Dry White Wine
1 cup Reduced Beef Stock
½ cup Heavy Whipping Cream
2 tbsp Olive Oil
2 tbsp Spice Tribe Late Harvest Black Peppercorns, freshly coarsely ground
Spice Tribe Sacred Valley Pink Peruvian Salt to taste
Season both sides of the steak with salt and pepper, let it sit for at least 30 minutes so the seasoning penetrates and to temper out at room temperature before cooking.
Preheat the oven at 155°F.
Preheat a frying pan over medium heat for 5 minutes. Carefully add olive oil and sear steaks on each side for approx. 3 to 4 minutes or until brown crust has formed without moving the meat around and turning it only once.
Add cognac to the pan to deglaze and turn the heat to low. Remove the steaks from the pan and put them on a tray and then inside the oven to keep the steaks warm.
Once cognac has reduced, add butter to the pan to melt, add shallots and keep stirring with a wooden spoon for approx. 15 seconds to scrape solids from the bottom of the pan.
Add wine, increase to medium high heat and let it reduce for approx. 30 seconds or until alcohol evaporates.
Add beef stock to the pan and let it reduce until it coats the back of the spoon.
Add cream and let it reduce for approx. 1 minute.
Return the steak to the pan (meat juices included) to coat both side well and to warm up the steaks, serve immediately.
I recommend serving these steaks with roasted marble potatoes and watercress salad to be enjoyed as a light meal; however, feel free to customize it anyway you want and make it part of decadent meal
More than just a recipe in itself we wanted to share some tips about how to cook a steak on a stove top with this one. Let's start with some basic tips when cooking your steaks at home and later we’ll move onto some advanced techniques.
First thing to remember is to always temper your steak for at least 30 minutes before cooking it by removing it from your fridge and letting it sit out at room temperature. By doing this we ensure to loosen the muscles and the same temperature through the whole cut before cooking it allowing you to cook your steak evenly and achieving the perfect sear, tenderness and doneness. Second tip is to always pat dry your steak before cooking it even if your are cooking marinated steaks you always want a dry surface on the steak, this step will help you to get the perfect sear/crust and not steam on your pan since any moisture on the exterior of your steak must first evaporate before start browning. Third, season the steaks generously on both sides. The seasoning will stick to the surface and will help create the crust as well. Fourth tip, make sure you heat up your pan and that it is hot before starting cooking. When you add the steaks to the pan the temperature drops, retaining the heat is crucial to create that crust. In that order, when cooking multiple steaks, do it in batches and do not overcrowd your pan!
And last one, allow your steaks to rest! By doing that we allow the meat to relax, reabsorb and redistribute the juices that have been constricted during the cooking process, creating a more tender and juicer cut.
We created this recipe to add a mouthwatering steak sauce to your repertoire but also a foolproof guide to cooking the perfect steak.
Our steak guide remains a one-stop-shop for all things steak, but the art of cooking one can be perfected with learning and repeated practice.
Cooking a steak on the stovetop is underrated. While the grill gets all the love, this can be a surefire way to ensure that crispy crust on the outside and tender goodness on the inside.
Here are some basic tips when cooking your steaks at home:
Always temper your steak for at least 30 minutes before cooking by removing it from your fridge and letting it sit out at room temperature. By doing this, we loosen the muscles and ensure the same temperature throughout the whole cut. This allows you to cook your steak evenly and achieve the perfect sear, tenderness and doneness.Always pat your steak dry before cooking it. Even if you're cooking marinated steaks, you always want a dry surface on the steak in order to get the perfect sear/crust. When you don’t pat your steak dry, it will result in steam on your pan from the moisture on the exterior of your steak. The steak cannot brown until the moisture evaporates.Season the steaks generously on both sides. The seasoning will stick to the surface and will help to create the crust. Make sure to heat up your pan so that it’s hot before you start cooking. When you add your steak to the pan, the temperature drops, therefore a hot pan is crucial to retaining the heat necessary to create that crust.When cooking multiple steaks, do it in batches and don't overcrowd your pan! Allow your steaks to rest! By doing this, we allow the meat to relax, reabsorb and redistribute the juices that have been constricted during the cooking process, creating a more tender and juicier cut.
- Preheat the pan 5 minutes before adding steaks for a good sear with good color and flavor.
- Press the steaks down just as it hits the pan to ensure the steaks make contact with the surface of the pan.
- Loosely cover and rest steaks on a cutting board between 7 to 8 minutes before slicing so it doesn't dry out.
- Do not slice the steak too thin; it will cool too quickly.
- Slice steak against the grain and at an angle for presentation.