Pepper Crust Steak
1 Prime NY Strip Steak, 1-1.5" thick
1 tbsp Kosher salt
2 tbsp Fresh cracked peppercorns
1 Shallot, diced
1 cup Beef Stock
2 tbsp Brandy
2 tbsp Heavy Cream
1 cup Parsley, chopped
1 tbsp Olive oil
Pat dry the steak and season both sides with salt and pepper
Warm up your cast iron skillet over high heat and add the olive oil
Place the steak in the skillet and sear for 3 minutes without moving
Flip the steak over and sear an additional 3 minutes
Check the internal temperature after every flip. Pull between 125-130 for medium rare
Add 1 tbsp of the beef stock to the same skillet and scrape the bottom
Add the shallots and saute for 5 minutes or until soft
Add the remaining beef stock and brandy and cook until reduced by half
Add the heavy cream and cook until sauce thickens
Add the fresh parsley right at the end and stir it in
Top the steak with the sauce and enjoy
Prep Time: 10 min Cook Time: 25 min
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