Pepper Strip Steak With Brandy Cream Sauce

Sometimes you need to have date night at home.  This is easy to prepare, but impressive to look at.

3 Tbsp Olive Oil
1 - 12 oz (approx.) Strip Steak
1 tsp Kosher Salt
1 tsp Garlic Powder
1 tsp Onion Powder
1 Tbsp Finely Chopped Shallot
1 Garlic Clove - Crushed
1 c Brandy
1/2 c Beef Stock
1/2 c Heavy Cream
1 Tbsp Fresh Chopped Chives
Additional Kosher Salt
Additional Fresh Ground Pepper

In a small bowl combine the ground pepper, salt, garlic powder and onion powder. Remove the strip steak from the refrigerator and coat both sides with the pepper mixture. Bring the steak up to room temperature. 

In a cast iron skillet heat 2 Tbsp of the olive oil; getting the skillet and olive oil really hot. Add the steak to the skillet. Sear the first side of the steak for about 6 minutes. Flip the steak and sear on the other side about 5 minutes. This should give you a steak that is done to medium temperature, depending on thickness. Adjust the cooking time if you prefer your steak a bit more rare or a bit more well done. Remove the steak from the skillet to a plate and cover with foil.

Turn the heat down on the skillet. Add the remaining olive oil, shallot and garlic.Saute for about a 2 minutes. Remove the skillet from the heat and add the brandy. Return to the heat and let the brandy simmer about a minute or so while you give the skillet a good stir to pick up all the yummy bits stuck to it. Add the beef stock and let it simmer another 2 minutes. Add the heavy cream and simmer another 2 - 3 minutes. Turn off the heat and taste to see if additional seasoning is needed. Add additional salt and pepper if needed. Stir in the chives.

Thinly slice the steak against the grain and top it with the brandy cream sauce when serving. Serve with some roasted potatoes and your favorite green veggie on the side.

​Serves 2