New York steak with pepper sauce

2 servings

40 minutes

New York steak with pepper sauce is the embodiment of American cuisine, known for its passion for meat and rich flavors. The striploin, tender and marbled, is seared to a crispy crust, sealing in the juiciness inside. A light smoke from the pan reveals the aroma of beef, while the creamy pepper sauce adds a spicy depth of flavor. This sauce absorbs the meat juices and harmoniously combines creamy softness with the heat of freshly ground pepper. The dish is perfect for a festive dinner or an evening where true meat quality is appreciated. Served hot with a glass of red wine that highlights the rich flavor of the steak. New York steak is a symbol of urban gastronomy that combines simplicity in preparation with exquisite taste.

Energy value per serving

• Calories: 625.2
• Proteins: 37.2g
• Fats: 46.1g
• Carbohydrates: 11.8g

Ingredients

• Cream 30%: 100 g
• Marbled beef: 350 g
• Milk: 150 ml
• Salt: pinch
• Black peppercorns: 3 tbsp
• Vegetable oil: 1 tbsp

Cooking steps

1. Take the marble striploin out of the fridge 30 minutes before cooking. The meat should reach room temperature.

2. Heat the pan until white smoke appears, brush the steak with vegetable oil on both sides and place it in the pan. Fry for 1 minute on one side, flip it over, and fry for another minute on the other side. The resulting crust helps keep the meat juices inside.

   Required ingredients:

   • Vegetable oil: 1 tablespoon
   • Marbled beef: 350 g

3. Slightly reduce the heat and cook the steak for 6 minutes, turning it occasionally (our steak is a 350-gram striploin). The cooking temperature varies with thickness and weight. To be sure, you can measure the temperature inside the meat—it should be 50–52 degrees.

4. Remove the steak from the pan, season with salt and pepper. Let it rest for 1-2 minutes for even juice distribution within the meat fibers.

   Required ingredients:

   • Salt:  pinch
   • Black peppercorns: 3 tablespoons

5. Pour the mixture of milk and cream into the pan where we cooked the meat — the remaining juices will add a rich meaty flavor. Place the peppercorns in a mortar and coarsely grind them. Transfer to the pan, bring to a boil, and add salt. Remove from heat.

   Required ingredients:

   • Milk: 150 ml
   • Cream 30%: 100 g
   • Black peppercorns: 3 tablespoons
   • Salt:  pinch

6. We place the meat on a plate and pour thick creamy sauce next to it.