Steak Au Poivre

Ingredients

• 2 (12-ounce) New York strip steaks
• 2 tbsp oil
• 1 tbsp unsalted butter
• 5 garlic cloves
• 3 sprigs fresh thyme
• Sea salt and cracked pepper to taste
• 2 tsp unsalted butter
• 1 shallot, peeled and finely minced
• 2 cloves garlic, finely minced
• 1 1/2 tbsp crushed peppercorns
• 1/4 cup cognac
• 1 1/2 cups heavy whipping cream
• 1 tbsp chopped fresh parsley
• Sea salt to taste

Instructions

1. Season the steaks well with salt and pepper. If you want to encrust the steak with peppercorns, see notes.
2. Add the oil to a large frying pan over high heat and heat until it begins to smoke lightly.
3. Place the steaks in the pan, turn the heat down to medium-high, add the butter, garlic, and thyme, and cook for 2-3 minutes per side for a medium-rare internal temperature.
4. Remove the steaks and let rest on a plate. Drain the oil from the pan.
5. For the sauce: Add the butter to the pan over low to medium heat and lightly sauté the shallots, garlic, and peppercorns for a few minutes or until lightly browned.
6. Deglaze with the cognac and cook until it is almost gone.
7. Pour in the cream and cook over low to medium heat until it becomes very thick or nappe.
8. Season with salt and parsley, and serve the sauce with the steaks.