Southwest Steaks with Creamy
Peppercorn Sauce and Parmesan-Herb Fries
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Prep time: 10 minutes • Cook time: 25 minutes • Servings: 2
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
Parmesan-Herb Fries:
- 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 and 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.
