Strip Steaks with Pepper Cream Reduction

Ingredients

• 794 gBeef steak
• 4 gSalt
• 9 gPepper
• 28.4 gButter
• 7.5 mlOlive oil
• 60 mlBeef broth
• 240 mlCream
• 10 mlWorcestershire sauce

Instructions

1. 1

   Preparation

   • Season the steaks on both sides with salt and a pinch of cracked black pepper. Set aside.
2. 2

   Searing

   • Melt butter with olive oil in a stainless-steel skillet over medium-high heat (do not use nonstick).
   • Add the steaks and cook 4–5 minutes per side for medium-rare (6–7 minutes for medium), until desired doneness.
   • Remove steaks from the pan and keep warm (loosely tent with foil).
3. 3

   Make the sauce

   • Pour off the pan drippings but do not scrape up the browned bits.
   • Deglaze the pan with beef broth and boil over high heat until reduced by about two-thirds.
   • Add cream, Worcestershire sauce and the remaining cracked pepper (about 6 g). Bring to a boil and reduce until the sauce is thick and about 120 ml (½ cup).
   • Spoon the sauce over the steaks and serve warm.