Strip Steaks with Bourbon Peppercorn Sauce

Ingredients

• 2 16-ounce New York Strip Steaks
• 1 tablespoon fresh thyme leaves, minced
• 1 tablespoon fresh rosemary leaves, minced 
• 1/2 cup grapeseed oil 
• 2 shallots thinly sliced 
• 3 ounces fresh garlic sliced
• 10 ounces unsalted butter, cold 
• 1/2 cup bourbon 
• 1/2 cup beef stock 
• 1/2 cup cream 
• 3 tablespoons pink, green, and black peppercorns 

LJM Steak Rub:

• 2 tablespoons brown sugar 
• 2 tablespoons granulated garlic 
• 2 tablespoons chili powder 
• 2 tablespoons dried thyme 
• 2 tablespoons kosher salt 
• 2 tablespoons black pepper (coarse) 
• 2 tablespoons smoked paprika
• 2 tablespoons onion powder 

Cooking

1. Combine steak rub ingredients in a bowl.
2. Season NY strips generously with steak seasoning on both sides. 
3. Add grapeseed oil to a cast iron pan and bring to high heat add 4 oz butter to pan steaks to pan and sear 4-5 minutes until internal temp is 145°F for medium rare as measured by a meat thermometer.
4. Remove steaks from pan and let rest.   

Bourbon Peppercorn Sauce:

1. Sauté shallots, garlic in pan, add bourbon, beef stock, reduce by half.
2. Next add heavy cream, fresh herbs, peppercorns, reduce 1/3. 
3. Mount with remaining cold butter. 
4. Season to taste if needed with salt and pepper.
5. Slice steaks, and spoon peppercorn sauce. 

Nutrition

Nutrition information per serving, 4 servings: 809 Calories; 54 g Total Fat (24.4 g Saturated Fat; 1.3 g Trans Fat; 11.7 g Polyunsaturated Fat; 14.7 g Monounsaturated Fat); 194 mg Cholesterol; 3,174 mg Sodium; 22.2 g Total Carbohydrate; 5.5 g Dietary Fiber; 7.7 g Total Sugars; 4.4 g Added Sugars; 45 g Protein; 167.2 mg Calcium; 7 mg Iron; 980 mg Potassium; 0.1 mcg Vitamin D; 0.4 mg Riboflavin; 18 mg Niacin; 1.2 mg Vitamin B6; 2.4 mcg Vitamin B12; 439 mg Phosphorus; 8.5 mg Zinc; 51.8 mcg Selenium; 177.5 mg Choline