Peppercorn Steaks with Bourbon Sauce
Here is how to make sumptuous Peppercorn Steaks with Bourbon Sauce. These are New York strip steaks, seasoned with cracked peppercorns, pan-fried to perfection, and then drenched in a sauce made of Bourbon whisky, beef broth, green onions, and butter. This would be a great entree for your sweetheart on Valentine's Day
Here is how to make sumptuous Peppercorn Steaks with Bourbon Sauce. These are New York strip steaks, seasoned with cracked peppercorns, pan-fried to perfection, and then drenched in a sauce made of Bourbon whisky, beef broth, green onions, and butter. This would be a great entree for your sweetheart on Valentine's Day
- 2 teaspoons whole black peppercorns
- (2) 8-oz. new york strip steaks
- 1/2 tablespoon extra virgin olive oil
- 1/3 cup bourbon whisky (i used maker's mark. if you prefer not to use an alcoholic bev
- 3 tablespoons chilled butter cut into pieces
- 1/8 cup green onions sliced
- 1/3 cup beef broth (i used 1/3 cup from a 10 3/4-oz. can of campbell's condensed b
- Carbohydrate 2.25634084667971 g
- Cholesterol 22.8974999806436 mg
- Fat 10.4564859175494 g
- Fiber 0.908937496408026 g
- Protein 0.597804224459195 g
- Saturated Fat 5.74681089533447 g
- Serving Size 1 1 Serving (46g)
- Sodium 95.9428047736023 mg
- Sugar 1.34740335027168 g
- Trans Fat 0.657220336982487 g
- Calories 144 calories
Step-by-step
- Crush 2 teaspoons black peppercorns with a mortar and pestle. (I used a garlic press, instead.)
- Season (2) 8-oz. New York strip steaks on both sides with salt.
- Sprinkle crushed peppercorns over both sides of steaks, pressing to adhere.
- Heat 1/2 tablespoon olive oil in a skillet over medium high heat.
- Add steaks and cook to desired doneness, about 3 minutes per side for medium rare.
- Meanwhile, heat Bourbon in heavy small saucepan over medium heat until warm.
- Remove from heat, and carefully ignite with a lighter or match.
- Let flame for 30 seconds, and then cover with a lid that fits to extinguish the flame.
- Transfer steaks to serving plates.
- Cover with aluminum foil to keep warm, while you make your sauce.
- Add 1 tablespoon butter and 1/8 cup sliced green onions to drippings in skillet where steaks were cooked.
- Saute for 2 or 3 minutes, until green onions are soft.
- Add 1/3 cup beef broth and flamed bourbon.
- Boil until reduced by half, about 3 minutes.
- Add remaining 2 tablespoons of butter, 1 tablespoon at a time, whisking just until melted.
- Spoon sauce over steaks and serve immediately.
- Enjoy!
The Mechanics of Peppercorn Crusts and Pan Searing
Cracking whole peppercorns coarsely rather than using pre-ground powder ensures the aromatics distribute evenly without overwhelming the palate with acrid heat. Press the crushed pepper firmly into the salted surfaces of the New York strip steaks so the grains anchor into the meat fibers before hitting the hot oil. A heavy-bottomed skillet heated over medium-high retains thermal mass effectively, which prevents the oil from smoking prematurely while guaranteeing a deep, mahogany crust forms in roughly three minutes per side for medium-rare doneness. When igniting the warm bourbon in a separate saucepan, always tilt the pan slightly away from your face and use a long-stemmed lighter to maintain safety while burning off the harsh alcohol burn.
Sequencing the Pan Sauce and Resting the Meat
Resting cooked beef loosely under aluminum foil for at least five minutes allows the internal muscle fibers to relax and reabsorb moisture that would otherwise bleed out immediately upon slicing. Building the pan sauce directly in the rendered beef drippings captures fond—the caramelized browned bits stuck to the bottom of the pan—which adds foundational savory depth to the green onions and beef broth. Whisking chilled butter into the simmering liquid during the final stage of reduction emulsifies the fats smoothly, creating a glossy sheen and a velvety mouthfeel that coats the back of a spoon. Pair these rich steaks with roasted asparagus or steamed green beans, whose clean vegetable bitterness cuts through the heavy bourbon reduction and butter emulsion.
