Serves 4
Ingredients
4- 8oz NY Strip Steaks
¼ cup Pro Seasoning Steak
3 cups heavy cream
3 Tablespoons cognac, brandy, or bourbon
¼ cup canola oil, avocado oil, or any high heat cooking oil
3 Tablespoons ice cold butter
Method of prep:
Preheat oven to 400 degrees
Step 1. Heat a heavy bottom, oven safe pan such as a cast iron pan until it is slightly smoking
Step 2. Dry steaks on a paper towel and season steaks
Step 3. Reduce heat slightly, add oil and steaks, careful not to crowd the pan
Step 4. When dark brown crust is achieved on one side of the steaks, flip them over and place pan in the oven. Cook steaks until desired internal temperature is achieved. 135 degrees for medium rare
Step 5. Remove steaks from pan and let rest for about 8 minutes.
Step 6. Allow the pan to cool for 5 minutes. CAREFULLY add cognac to the pan and make sure all the alcohol is cooked off. You can do this by flambéing the cognac until the flame goes out (if you are confident and skilled in doing so). Or you can cook the cognac over very low heat until it is cloudy. Either way, it’s always good measure to keep a fire extinguisher handy in your kitchen for emergencies.
Step 7. Add heavy cream to the pan and reduce by half while gently stirring with a rubber spatula. The sauce is done when it coats the back of a wooden spoon, and you can drag your finger through it and leave a line. Finish the sauce by removing it from the heat and whisking in ice cold butter 1 Tablespoon at a time. Season with a sprinkle of Pro Seasoning Steak to taste.
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