NY Strip Steak with Green Peppercorn Sauce for Two

NY Strip Steak and Green Peppercorn Sauce for Two

Every now and then my husband and I have a date night at home. Large cuts of NY Strip steaks are usually hard to find at regular grocery stores. We have had good luck with the pack of NY strip steaks from Costco’s that are at least 2 inches thick. They freeze beautifully so we just pick the largest of the four steaks to grill and freeze the rest for a later date. My husband likes to grill this type of steak “Pittsburgh style” which calls for painting the steak with butter after it has been seasoned. This coating of butter causes the heat from the grill to sear a quick crusty layer on the steak without cooking it until it’s well done. I like a crunch on my steak with it medium-rare on the inside. We serve this steak with a green peppercorn sauce that is rich and flavorful. Green peppercorns are hard to find in regular grocery stores as well. I could not find them at the Publix near us but did find them at the new Sprouts store across from the Forum. I make the sauce while my husband grills the steak. It’s a perfect duo in the kitchen.

NY Strip Steak “Pittsburgh Style”

1 (1lbs.) NY Strip steak that is at least 2 inches thick, room temperature

Garlic salt

Black pepper

1 ½ T Butter, unsalted & melted

Light a charcoal grill. When the coals are a light grey color they are ready. Spread the coals out and place the grill rack on top of the hot coals. Let the rack heat up for at least 5 minutes. Season both sides of the steak heavily with garlic salt and pepper. Press the seasonings into the steaks with your hands. Paint both sides of the steak with the melted butter. Grill each side for about 5 minutes. Remove from the grill and let the steak rest for 10 minutes before slicing it.

Green Peppercorn Sauce

1 c beef broth

1 T butter, unsalted

1 T shallot, minced

2 T Marsala wine

2 T heavy cream

1 T green peppercorns, drained

In a small saucepan, bring the beef broth to a boil and reduce to ¼ cup, about 10 minutes. Set aside. In a medium sauté pan, melt the butter over medium heat. Add the shallots and sauté until translucent, about 3 minutes. Add the Marsala wine and sauté until it is almost evaporated about 2 minutes. Add the broth and the heavy cream and the green peppercorns. Sauté until the sauce thickens and coats the back of a spoon about 3 minutes. Remove from heat until the steaks are done. When the steaks are ready, reheat the sauce gently and pour over the steak slices. Serve immediately.

Serves 2