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Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries

Recipe courtesy of Omaha Steaks Executive Chef David Rose

Ingredients

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

Parmesan-Herb Fries:

  • 1 package Omaha Steaks Steakhouse Fries 16 ounces
  • 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 Omaha Steaks 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

Instructions

  • 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.