Reverse Sear Steak With Peppercorn Sauce

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Sastojci

• New York strip steak (1½ inches thick)

  0.5 lb

• kosher salt

  Kosher salt, to taste

• freshly ground black pepper

  Freshly ground black pepper, to taste

• avocado oil

  1 tbsp

• unsalted butter

  1 tbsp

• small shallot

  ½ small shallot, finely chopped

• garlic clove

  1 garlic clove, minced

• whole black peppercorns

  0.5 tsp

• champagne

  ¼ cup Champagne (or dry sparkling wine)

• beef demi-glace

  ⅓ cup beef demi-glace

• beef stock

  ⅓ cup beef stock

• worcestershire sauce

  0.5 tsp

• heavy cream

  ¼ cup heavy cream, room temperature

Upute

1. 1

   Pat the steak dry with paper towels. Season generously on all sides with salt and ground pepper.

   Kosher salt, to tastekosher saltFreshly ground black pepper, to tastefreshly ground black pepper
2. 2

   Place the steak on an oven-safe wire rack set over a baking sheet. Refrigerate, uncovered, for at least 8 hours or up to 24 hours, until the steak surface looks completely dry and matte and feels firm to the touch.

3. 3

   Remove the steak from the refrigerator, and let it stand on the countertop until room temperature, about 30 minutes. Meanwhile, preheat the oven to 250°F.

4. 4

   Transfer the steak (still on the wire rack and baking sheet) to the oven. Bake until the internal temperature of the steak reaches 115°F for medium-rare, 30–40 minutes. Remove from the oven.

5. 5

   Heat the avocado oil in a heavy skillet over medium-high until the oil is lightly simmering, 2–3 minutes. Holding the steak with tongs, place it, fat cap-side down, in the skillet. Cook for 30–45 seconds, until the fat starts to render and turns golden brown.

   1 tbspavocado oil
6. 6

   Lay the steak flat in the skillet, and cook, undisturbed, for 30–45 seconds per side, until a rich, brown crust forms. Remove from heat. Transfer the steak to a plate, and let it rest for 10 minutes.

7. 7

   Meanwhile, pour off the drippings from the skillet. (Do not wipe the skillet dry.) Add the butter to the skillet, and let it melt over medium heat. Add the shallot, garlic, and crushed peppercorns. Cook, stirring often, for 2–3 minutes, until softened and fragrant.

   1 tbspunsalted butter½ small shallot, finely choppedsmall shallot0.5 tspwhole black peppercorns
8. 8

   Add the Champagne to the mixture in the skillet, and bring it to a simmer over medium. Simmer, undisturbed, until nearly evaporated, 2–3 minutes. Add the demi-glace, stock, and Worcestershire. Cook, stirring occasionally, until the mixture reduces by half, 3–4 minutes.

   ¼ cup Champagne (or dry sparkling wine)champagne⅓ cup beef demi-glacebeef demi-glace⅓ cup beef stockbeef stock
9. 9

   Whisk the cream into the mixture in the skillet. Cook, stirring occasionally, until slightly thickened and gently bubbling, about 2 minutes. Taste and season with salt and ground pepper.

   ¼ cup heavy cream, room temperatureheavy creamKosher salt, to tastekosher saltFreshly ground black pepper, to tastefreshly ground black pepper
10. 10

    Transfer the rested steak to a cutting board. Slice against the grain into ½-inch-thick pieces. Top the steak with the sauce, and serve warm.

    0.5 tspworcestershire sauce
11. 11

    Enjoy!