Strip Steak with Pink Peppercorns & Thyme

By lorik

Ingredients

• 1 New York Strip Steak, 1 1/2" thick, about 1 lb
• 1 Tbsp pink peppercorns
• 1 1/2 tsp minced fresh thyme
• 1/2 tsp kosher salt
• 3 Tbsp olive oil, divided
• 3 Tbsp minced shallots
• 1 cup dry red wine
• 1 sprig fresh thyme
• 1 dried bay leaf
• 2 tsp purchased demi-glace
• 1 Tbsp unsalted butter, cubed

Details

Servings 2
Preparation time 30mins

Preparation

Step 1

Pat steak dry. Sprinkle with 1/2 tsp salt on all sides. Cover with plastic wrap and refrigerate for at least 3-4 hours.

Preheat oven tob 425.

Crush peppercorns in a resealable plastic bag using a rolling pin or meat mallot. Combine peppercorns and minced thyme. Pat steak dry. Brush with 1 tsp oil, then coat with peppercorn mixture, pressing to adhere.

Heat 2 tsp olive oil in an ovenproof saute pan over medium high heat until it shimmers. Add steak and sear 2 1/2 minutes per side. Transfer pan to oven. Roast steak until an instant read thermometer inserted in the center registers 130 for medium rare, about 4-5 minutes. Remove pan from oven. Transfer steak to a plate and tent loosely with foil.

Place now empty skillet over medium heat and add shallots. Saute until soft, about 2 minutes. Degalze pan with wine, scraping up any bits from the bottom. Add thyme sprig and bay leaf; increase heat to medium high and reduce wine to 1/3 cup, about 5 minutes. Strain sauce and return to pan. Whisk in demi-glace and boil until sauce thickens, about 1 minute. Off heat whisk in butter and season with salt and pepper.

Slice steak against the grain and serve with sauce