Steak enthusiasts can show off their summer cooking skills with this recipe for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries from Omaha Steaks Executive Chef David Rose. Thick, juicy, marbled steaks are cooked to tender doneness and complemented by steakhouse-style fries.
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes
Cook time: 25 minutes
Southwest Steak Rub:
- 1 tablespoon kosher salt
- 1 teaspoon black pepper
- 1 teaspoon dried thyme leaves
- 1 teaspoon smoked paprika
- 1/2 teaspoon ancho chili powder
- 1/2 teaspoon ground chipotle pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon cumin
- 1 package (16 ounces) Omaha Steaks Steakhouse Fries
- 1/2 cup Parmesan cheese, freshly grated
- 1 tablespoon fresh thyme leaves, minced
- 1 tablespoon fresh rosemary leaves, minced
- 1 tablespoon fresh Italian parsley, minced
New York Strip Steaks:
- 2 Omaha Steaks Butcher’s Cut New York Strips
- Southwest steak rub
- 1/4 cup grapeseed oil
- 2 ounces unsalted butter, cold
Peppercorn Cream Sauce:
1/2 cup brandy
3/4 cup beef stock
1/2 cup heavy cream
2 teaspoons peppercorn medley, coarsely cracked
salt, to taste
pepper, to taste
- To make Southwest steak rub: In small bowl, whisk salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until fully incorporated.
- To make Parmesan-herb fries: Preheat oven to 425 F. Place fries on baking rack on top of sheet pan; bake 25 minutes, or until golden-brown and crispy.
- In medium bowl, mix Parmesan cheese, thyme, rosemary and parsley until fully incorporated.
- Remove fries from oven and toss with Parmesan herbs.
- To make New York strip steaks: Season steaks generously with Southwest steak rub on both sides.
- In cast-iron pan, add grapeseed oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.
- Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.
- To make peppercorn cream sauce: Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute.
- Add beef stock and reduce by 1/3 volume, about 2-3 minutes.
- Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.