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Strip Steak with Pepper Cream Sauce Recipe

Strip Steak with Pepper Cream Sauce

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (53)

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Average Rating:

Total Reviews: 53

Showing 31-40 of 53

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  • on February 16, 2007

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    As in all sauces, watch the tickness. You can always add heat but it is tough to thin a sauce without substantially altering the taste. Also, the key to great steaks is a quick, non-aggeiated sear (leave the steaks alone followed by oven baking. 145 degrees will do it. This will guarentee a juicy steak every time.

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  • on February 03, 2007

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    This recipe is very very good. It is easy to do and you wil look like a top notch Chef! The sauce, rather than overwhelm and destroy the flavor of the steaks actually enhances and compliments them.

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  • on January 13, 2007

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    I made this recipe right from the begining like Alton told me on tv, I bought my Hunk-o-meat from costco and cut it up just like he showed me. My husband even picked me up the 18/10 pan like I was told to use. This turned out PERFECT! We will never go out to a steak house again! The Peppers almost killed my kids(not really, but almost the steak melted in our mouths. I have also made it using commercial "montreal steak spice" and that was also wonderful!

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  • on November 30, 2006

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    We love this recipe!!!

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  • on November 05, 2006

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    Very Easy to follow and deliscious

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  • on July 09, 2006

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    Not only is the presentation of cooking this meal impressive to your guests, but the cognac adds a sweet flavor to the sauce that had all my guests raving. Thanks Alton!

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  • on April 16, 2006

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    As always you made a great dish. We love spicy and hot foods this is a easy and quick recipe. Very good Thanks Doug

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  • on March 22, 2006

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    this was just the recipe i was looking for, very flavorful. i served with goat cheese mashed potatoes and lemon garlic asparagus. the sauce was great all over, though i was forced to substitute brandy.

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  • on March 01, 2006

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    I made this with minute steaks! Excellent entre' with rice. Gravy on EVERYTHING! Calories . . . who cares!

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  • on March 01, 2006

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    These steaks are absolutely wonderful! The prep time was actually very short and the sauce was to die for. The only problem was if you dont cook all of the cognac out then it tastes a little too overpowering. I'm not much of a pepper fan but this one was good. Thank you very much for the recipe

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