Ingredients:
2ea 16oz Strip Steaks
Kosher Salt, as needed
1 oz Whole Black Peppercorns
2 oz Vegetable Oil
1/2 Large Shallot, minced
2 oz Cognac
6 oz Demi-glace
6 oz Heavy Cream
½ oz Unsalted Butter
Parsley, fresh chopped for garnish (optional)
Method of Preparation:
Dry brine the steak by seasoning all over with the kosher salt. Rest the steak on a wire rack and place in the refrigerator for a minimum of 40 minutes to a maximum of 48 hours. Pre-heat your oven to 375f. Just before cooking crack the peppercorns using a pepper mill or a mortar and pestle. Place the peppercorns on a flat plate evenly spread out. Firmly press the steaks into the peppercorns crusting both sides.
Add the oil to a large cast-iron skillet and heat over medium-high until the oil reaches the smoke point. Sear the steaks in the pan roughly three minutes on each side. Remove the steaks from the pan and place them on a sheet tray. Then continue to cook the steaks in the oven to 125F for medium-rare. While the steaks are finishing in the oven. Create the pan sauce by first pouring off excess fat from the skillet leaving about an ounce left in the pan. Return to medium-high heat and add the shallot and cook until translucent about 2 minutes.
Deglaze with the cognac and using a whisk or another utensil scrape the fond from the bottom of the pan. Continue cooking until all the alcohol has burned off and the liquid has reduced to au sec. Add the demi-glace to the pan and bring to a simmer. Whisk in the cream and continue to stir until the sauce has reached nappe consistency. Finish by whisking in the butter and seasoning to taste.
Plating:
After the steaks have finished cooking to your desired doneness allow them to rest for at least five minutes. Place the steaks on a plate and top with the pan sauce. Garnish with fresh chopped parsley.