Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries
Steak enthusiasts can show off their summer cooking skills with this recipe for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries from Omaha Steaks Executive Chef David Rose. Thick, juicy, marbled steaks are cooked to tender doneness and complemented by steakhouse-style fries for a meal that screams “summertime.” Pair it with Kennedy Cellars' Pinotage for the perfect meal.
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
- 1 package (16 ounces) 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 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, to taste
- 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.
Kennedy Cellars Pinotage
A cross between Pinot Noir X Cinsault, Pinotage is native to South Africa and has become a signature varietal wine at Kennedy Cellars. This wine was crushed into 13 separate fermentation tubs and saw regular punch downs every four hours. It was then aged for two years in American Oak barrels with various toast levels for added complexity throughout the maturation process. Incredibly aromatic notes of ripe and tart black cherry, tangerine, smoke and coffee continuously rise up from the glass. Silky soft tannins linger on the palate balanced by fruit and fresh acidity.
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