Strip Steak with Pepper Cream Sauce

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I made this with a nice big sirloin in a cast iron skillet. If you're lucky enough to have a Fresh Market nearby, they carry the green peppercorns in brine, so I was able to find those without any trouble. The sauce was amazing!

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It is "Hatch Chile season", so added a chopped roasted Hatch Chile (left out the cracked peppercorns, used Texas produced bourbon instead of Cognac, and served it over Filet Mignon. Usually my husband cooks the best steak dinners over the grill, but now I am the WINNER of the best steak dinner ever eaten in our house!!!! This is a wonderful recipe, thanks!

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Very tasty sauce. To reduce smokiness in the house, we grilled the steaks out doors, but I sautéed mushrooms in the butter and then proceeded with the sauce as the recipe calls for. We love this sauce. It is, as my husband says, "restaurant quality".

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The pepper cream sauce is fantastic! But the recipe says to cook the steak 2 minutes per side over medium heat, and it takes much longer to bring a 1" steak to medium-rare (or to produce "crispy bits" on the bottom of the pan. Since the recipe specifies clarified butter, which has a higher smoking point than regular butter, I am guessing that the steak is intended to be cooked on medium-high or perhaps even high-heat? It's a mystery to me. Anyway, I turned the heat to medium-high and cooked the steak for about 8 minutes total and it turned out medium-rare.

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This is a very simple recipe that packs a heck of a punch with flavor. I could eat a shoe covered in that sauce, which I practically did, because my strip steaks had been sitting in the freezer for a few months. My toddlers - who normally dislike steak - asked for seconds, and my husband pronounced this "a keeper". Even my freezer-burned steaks were lovely, since I gave them an abbreviated dry-aging treatment as seen on the "Raising the Steaks" episode. It is worth the time to take a pound of unsalted butter, clarify it and keep it in the fridge. The clarified butter can handle the heat you need to sear the steak before making the sauce, while adding a distinct flavor that I doubt can be replicated using oil instead of clarified butter.

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I have tried before to make the pepper cream sauce as I am just crazy about it...but no luck!
This time I felt like I hit the jackpot! Just wished I would have doubled the recipe. I cooked this for two - so 2 steaks and it yielded about a cup of sauce. We used it all and I personally could have used some more :.

I did not find the green peppers in brine or dried so I got a bag of mixed peppers then handpicked the green peppers and the RED peppers from it (reds are not nearly as hot as the green or black ones I soaked the selected peppers in some hot water for a few hours before cooking and it turned out really great. Peppers got softer.

Try this recipe if you love "pfeffer steak". For me it works best with grilled vegetables as a side dish: potatoes, asparagus, red bell pepper, zuchinni, tomatoes, eggplant, onion etc. - in any combination.

Thank you for this recipe! It's truly truly EXCELENT!

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Didn't have cognac so used brandy instead. My family loved it! Steaks had great flavor and were done quickly. Sauce took a few minutes to whip up and came out great! I will definitely use this recipe again.

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I just finished eating this dish with my wife and both of us loved it. The sauce that goes on it was excellent. While we didn't use green peppercorns, we did use capers as a substitute and they worked very well. I used pear juice instead of the cognac and it turned out very well. Seared the steaks for close to 5 minutes and they were perfect for us (pink throughout. I would definitely recommend this recipe.

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came out perfect. couldn't find green peppercorns in brine, so I substituted capers. So delicious.

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Wow! We're using this again on hanger steak tonight!