Strip Steak with Pink Peppercorns & Thyme with Red Wine Sauce

By ltrodrigu

Ingredients

• For the Steak:
• 1 tablespoon pink peppercorns
• 1 1/2 teaspoons minced fresh thyme
• 1/2 teaspoon kosher salt
• For the Steak:
• 3 teaspoons olive oil, divided
• 1 pound New York Strip steak, room temperature, patted dry, about 1 1/2-inches thick
• For the Sauce:
• 3 tablespoons minced shallots
• 1 cup dry red wine such as Bordeaux or Cabernet Sauvignon
• 1 sprig fresh thyme
• 1 dry bay leaf
• 2 teaspoons purchased demi-glace (such as Demi-Glace Gold)
• 1 Tablespoon unsalted butter, cubed
• salt, to taste
• freshly ground black pepper, to taste

Details

Servings 2

Preparation

Step 1

Prreheat oven to 425 degree F.

For the Steak:
Crush peppercorn, thyme and salt with a mortar and pestle.

Brush steak with olive oil, then coat both sides with peppercorn mixture, pressing to adhere.

Heat 2 teaspoons of 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 instant-read thermometer inserted into the center registers 130 degrees F for medium-rare, 4-5 minutes. Remove pan from oven. Transfer steak to a plate, tent with foil, and let rest while making the sauce.

For the Sauce:
Saute shallots in the drippings over medium heat until soft, about 2 minutes. Deglaze the pan with wine, scraping up any browned bits on bottom. Add thyme 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.