Prep Time:25 mins
Cook Time:15 mins
Total Time:40 mins

Nutrition Facts (per serving)


Nutrition Facts

Servings Per Recipe 4

Calories 838

% Daily Value *
Total Fat 65g84%
Saturated Fat 31g156%
Cholesterol 209mg70%
Sodium 392mg17%
Total Carbohydrate 6g2%
Dietary Fiber 1g4%
Total Sugars 3g
Protein 47g93%
Vitamin C 3mg3%
Calcium 81mg6%
Iron 5mg25%
Potassium 750mg16%

The daily percentage is based on a 2000-calorie diet. Your daily dose can be higher or lower depending on your caloric needs.

** Nutritional information is missing from all ingredients. Ratings are based on available nutritional data.

(-) If you are following a restrictive diet, please consult your doctor or registered dietitian before making this diet for your own consumption.


  1. 2 (12 ounce) New York strip steaks
  2. 1/2 teaspoon sea salt, or to taste
  3. 2 tablespoons entire peppercorns
  4. 1 tablespoon unsalted butter
  5. 1 tablespoon olive oil
  6. 1/4 cup minced shallots
  7. 4 garlic cloves, minced
  8. 3 sprigs fresh thyme, plus more for garnish (non-obligatory)
  9. 1/three cup cognac
  10. 1 cup heavy cream


Pat steaks dry with paper towels; season on each aspects with sea salt.

    Place entire peppercorns on a wood reducing board, and crack peppercorns with an iron skillet or heavy pan. Lightly pound peppercorns, then rub peppercorns in a round motion over the slicing board until portions of pepper are pretty uniform, and more coarse than floor black pepper. Press cracked pepper into each aspects of steaks; allow stand at room temperature for approximately 20 minutes.

    Heat butter and olive oil in a ten-inch iron skillet over medium-high warmness. When butter stops scorching and oil is hot, lessen warmth to medium and thoroughly add steaks to the hot oil. Cook about 3 mins consistent with facet, or until an immediate-study thermometer inserted near the middle reads a hundred and twenty tiers F (50 tiers C) for medium-rare.

    Remove steaks from pan; tent with aluminum foil to keep warm. To the identical skillet, over medium-low warmness, add minced shallots and prepare dinner until softened, approximately 2 minutes. Add garlic and thyme sprigs; cook till fragrant, about 20 seconds.

    Remove the pan from warmness and slowly and punctiliously pour in the cognac (adding cognac over warmth or adding too speedy may want to purpose it to ignite). Return the pan to the burner and stir to combine. Cook until the liquid is evaporated.

    Stir in cream; retain cooking until sauce thickens enough to coat the lower back of a spoon.

    To serve, spread sauce on a serving platter. Slice steaks thinly at the diagonal, and area on the sauce. Garnish with additional thyme sprigs, if favored.