Grilled New York Strip with Brandy Peppercorn Sauce

 

When it comes to grilling steaks, the full extent of my seasoning is just kosher salt and fresh cracked pepper. I want that big beef flavor to come through with every bite. I recoil in horror whenever I hear someone ask for a vinegar-based steak sauce like A1 or Heinz 57.

Every once in blue moon, to change things up, I will make a special sauce. I only do it about once every six months. This brandy-based sauce is one that I keep in my repertoire....but I only haul it out if two special circumstances are met.

First, I only use it when I grill a New York Strip....never on my all-time favorite,  the ribeye. The reason is that this sauce has a good amount of fat in it and it just does not go with a well-marbled ribeye. That would be what we call "gilding the lily".

However, New York Strips are considerably leaner and come to life bathed in the sauce which proudly features brandy, peppercorns and cream. But I have an additional caveat that comes into play if I am going to make this sauce. The New York Strip must be served with fries.

This sauce is a gift from the gods when it comes to dipping your French fries. An entirely new culinary experience. A nectar from nirvana. Ketchup is a beige Honda Civic. Brandy Peppercorn Sauce is a Belladonna Purple Metallic, Rolls Royce Phantom II. A favorite 2010 TV commercial comes to mind when I make this meal..."Opulence. I has it."

INGREDIENTS

For the Steaks

4, New York Strip steaks, 1-1/2 inches thick

Kosher salt

Fresh cracked black pepper

For the Sauce

1 tablespoon whole peppercorns

2 tablespoons butter

1 shallot, finely diced

2 tablespoons all-purpose flour

4 tablespoons brandy

1/3 cup heavy cream

1/2 cup beef broth

2 teaspoons Dijon mustard

4 teaspoons Worcestershire sauce

Salt, to taste

DIRECTIONS

1. Prepare your grill for a two-zone fire with a direct and indirect cooking area.
2. At least 2 hours before grilling, put steaks on kitchen counter and allow them to come to room temperature.
3. Prepare the sauce. Add the peppercorns to a bag and crush them with a rolling pin until most of the peppercorns are finely crushed.
4. Melt the butter in a saucepan over a medium heat, then add the shallots and sauté until softened, about 3 to 4 minutes.
5. Add the flour and stir consistently for at least 2 to 3 minutes, forming it into a paste. Add the brandy, and cook for a few minutes.
6. Gradually add cream, whisking as you go until you have a thick, creamy sauce.
7. Add the beef broth, mustard, Worcestershire sauce, crushed peppercorns and salt to taste, whisking frequently until the sauce is smooth and thickened to your desired texture. Keep warm.
8. Once your grill has come to temperature, season steaks generously with salt and pepper. Cook your steaks at high temperature over the direct zone for 8 minutes, flipping them at the 4 minute mark (grill cover closed for all 8 minutes).
9. Move steaks to indirect heat zone. Cover grill and cook for 4 minutes. Then remove steaks, tent them with foil and let them rest for 5 minutes.
10. Plate steaks and spoon sauce over the top. Put remaining sauce in 4 small bowls for people to dip their fries. Serve. Opulence. You has it.

Wine pairing: Cabernet Sauvignon