Welcome to a haven of culinary inspiration, where the love for cooking meets creativity in the kitchen! Our collection is crafted to celebrate the joy of good food, offering a delightful blend of timeless classics and innovative recipes to suit every palate.
Whether you're a seasoned chef or just beginning your culinary journey, you'll find dishes here that transform simple ingredients into extraordinary meals. Explore, experiment, and savor every bite as we guide you through recipes that bring warmth, flavor, and a touch of magic to your table!
Ingredients
- 2 New York strip steaks
- 2 teaspoons sea salt
- 2 teaspoons freshly cracked black pepper
- 2 tablespoons extra virgin olive oil
- 1 large shallot, diced
- 4 cloves garlic, crushed
- 4 tablespoons unsalted butter
- 4 sprigs fresh thyme
- 1 tablespoon peppercorns, crushed
- 1/3 cup Cognac
- 1/3 cup heavy cream
- Extra sea salt and thyme (for garnish)
Instructions
- Pat the steaks dry and season both sides with sea salt and black pepper. Let rest for about 20 minutes.
- Heat a cast iron skillet over medium-high heat. Add olive oil and, once hot, sear the steaks for 3–4 minutes per side until a crust forms.
- Reduce heat to low. Add garlic, 1 tablespoon butter, and thyme. Tilt the pan and spoon the melted butter over the steaks repeatedly for extra flavor.
- Remove the steaks from the pan and let them rest on a cutting board for 10 minutes.
- In the same skillet, add the diced shallot and cook until lightly browned. Stir in crushed peppercorns and the remaining butter, cooking for about 2 minutes.
- Remove from heat and carefully add the Cognac. Return to low heat and let it reduce by half.
- Stir in the heavy cream and simmer until the sauce thickens enough to coat a spoon. Add any steak juices back into the sauce.
- Slice the steak against the grain, plate, and generously spoon the Cognac cream sauce over the top.
