16 Ounce (May Use A Different Cut Of Steak, If Desired)
Extra virgin olive oil
Bourbon whisky/0.33 cup beef broth
1⁄3 Cup (5.33 tbs) (Maker'S Mark)
3 Tablespoon, chilled, cut into pieces
Sliced green onions
1⁄8 Cup (2 tbs)
1⁄3 Cup (5.33 tbs) (May Use 0.75 Cup From A 10 0.25- Ounce Can Of Campbell'S Condensed Beef Broth)
Crush 2 teaspoons black peppercorns with a mortar and pestle. (I used a garlic press, instead.)
Season (2) 8-oz. New York strip steaks on both sides with salt. Sprinkle crushed peppercorns over both sides of steaks, pressing to adhere. Heat 1/2 tablespoon olive oil in a skillet over medium high heat. Add steaks and cook to desired doneness, about 3 minutes per side for medium rare. Meanwhile, heat Bourbon in heavy small saucepan over medium heat until warm. Remove from heat, and carefully ignite with a lighter or match. Let flame for 30 seconds, and then cover with a lid that fits to extinguish the flame. Transfer steaks to serving plates. Cover with aluminum foil to keep warm, while you make your sauce. Add 1 tablespoon butter and 1/8 cup sliced green onions to drippings in skillet where steaks were cooked. Saute for 2 or 3 minutes, until green onions are soft. Add 1/3 cup beef broth and flamed bourbon. Boil until reduced by half, about 3 minutes. Add remaining 2 tablespoons of butter, 1 tablespoon at a time, whisking just until melted. Spoon sauce over steaks and serve immediately. Enjoy! --Betty :)
This video is a creation of bettyskitchen. You can visit bettyskitchen for complete recipes, and more videos.
If you are look to glam up your steak just like the five-star, here is your chance. Mouthwatering New York strip steak amped up with the pungent aromatics of cracked peppercorn and pan-fried to perfection gives this dish its flavorful kick. And the bourbon sauce just adds to the delight of the dish. Stream the video recipe to prepare this sensational steak dish at your homes.