Southwest Rubbed NY Strip Steak With Creamy Peppercorn Sauce and Parmesan-Herb Steakhouse Fries Recipe

If you’ve been craving a true steakhouse experience but don’t want to leave the house, my Southwest rubbed steak with creamy peppercorn sauce and Parmesan-herb steakhouse fries recipe is here to save the day! Ready in just 25 minutes from start to finish, you’ll enjoy the luxurious, gourmet tastes of a steakhouse meal without the long wait. So, get out your best knives and set the table: we’re having steak tonight.

Why We Love This NY Strip Steak Recipe

One word: steak. More specifically, an extra-trimmed, hand-selected and -cut NY strip steak that’s packed with bold, beefy flavor. This steak stands on its own, but when you level it up with flavorful Southwest seasoning and top it with a creamy peppercorn sauce, you’re in for a treat that’s got a little bit of kick. No meal is complete without a great side, and my Parmesan-herb steakhouse fries nearly steal the show. And the best part is you can cook this recipe year-round when you master cooking steak indoors with these 8 pro tips! Let’s get started.

Tools You’ll Need Before You Start

• 1 Sheet Pan
• 1 Baking Rack
• 1 Cast Iron Pan
• 1 Small Bowl
• 1 Medium Bowl
• 1 Whisk

How to Cook Southwest Rubbed NY Strip Steak With Creamy Peppercorn Sauce and Parmesan-Herb Steakhouse Fries Recipe

No matter how amazing the seasoning or delicious the side, this dish is only as good as the quality of steaks you use. Luckily for you, we’re cooking with Omaha Steaks Butcher’s Cut New York Strips! Densely marbled for impeccable flavor, aged at least 30 days for mind-blowing tenderness, and 25% thicker than a standard NY strip, this steak makes this entrée a meal. Learn more about what makes this cut of meat so special.

1. Get Your Rub On

This recipe starts off nice and easy! Simply add all your Southwest steak rub ingredients to a small bowl and whisk until they’re well incorporated. Then put the bowl on the side and move on to the next step to create perfectly seasoned fries.

2. Prepare Steakhouse-Worthy Fries

Your oven is going to do most of the heavy lifting on this step. Pre-heat to 425 degrees while you evenly space your thick and hearty steakhouse fries on a baking rack on top of a sheet pan. By elevating your fries, you’re allowing for more air circulation, which will give you a perfectly crispy bite – every time. While your fries bake for 25 minutes, save some time by combining the Parmesan cheese, thyme, rosemary, and parsley in a medium bowl now. Once your fries are the perfect shade of golden-brown delicious, add them to the medium bowl and toss with your savory, homemade seasoning.

3. Sear That Tender Steak

It’s time to show those tender, mouthwatering Omaha Steaks Butcher’s Cut New York Strips some love. Never cooked a steak using a pan before? Don’t worry, our pan-searing guide will teach you how to achieve a perfect crust and juicy middle combination you’ll love.

Start by removing your NY strip steaks from the fridge and allow them to come to room temperature; about 20 to 25 minutes. Season steaks generously on both sides with that wonderful Southwest rub we whipped up earlier. Add some grapeseed oil – which has a higher smoke point than standard extra virgin olive oil for less smoky cooking – to a cast iron pan and bring it to high heat. Add steaks to the preheated pan and sear 3 to 4 minutes on one side and then add butter to the pan. Flip the steak, butter baste for about 30 seconds and continue to cook for 3 to 4 minutes for medium-rare doneness. For more cooking doneness, refer to the Omaha Steaks steak doneness guide.

Finally, remove the steaks from your pan and rest for 8 minutes. Don’t ditch the pan just yet though; we’re going to reserve the leftover oil to build your creamy peppercorn pan sauce next.

4. Spice Things Up With a Peppercorn Cream Sauce

The last step to this steakhouse-inspired meal is your earthy, zesty peppercorn cream sauce. Get started by adding brandy to the reserved oil we saved in our cast iron pan earlier, then reduce it to 1/3 in volume, which will take about 1 minute. Next, add the beef stock and reduce again by 1/3 in volume over 2 to 3 minutes. Lastly, add the heavy cream and cracked pepper corn medley to the pan, bring it all to a boil, and then reduce to a simmer until it’s thickened into a nice creamy consistency. Season with salt and pepper to taste.

Top your rested steak with the creamy peppercorn sauce, add some perfectly seasoned fries to your plate, and dig into a genuine steakhouse experience from the comfort of your own home.

More Delicious 30-Minutes-or-Less Chef Rose Recipes

• Sun-Dried Tomato Penne alla Vodka with Chicken
• Filet Mignon Crispy Steak Stir-Fry
• Shrimp Scampi with Sheet Pan Broccolini
• Pork Milanese with Arugula Salad and Warm Bacon Vinaigrette