Beef Dish Gourmet Dinner NY Strip Peppercorn Sauce Spigarello Greens Steak Recipe

NY Strip with Spigarello Greens & Peppercorn Sauce

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Indulge in a perfectly seared NY strip steak paired with vibrant spigarello greens and a rich peppercorn sauce. This dish combines savory flavors and a touch of elegance, making it ideal for a special occasion or a gourmet dinner at home.
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NY Strip with Spigarello Greens & Peppercorn Sauce

NY Strip with Spigarello Greens & Peppercorn Sauce

Courtesy of Chef Chris Cosentino

Servings

1

Indulge in a perfectly seared NY strip steak paired with vibrant spigarello greens and a rich peppercorn sauce. This dish combines savory flavors and a touch of elegance, making it ideal for a special occasion or a gourmet dinner at home.

Ingredients

  • 12 oz NY Strip, 2 finger thick

  • 6 oz Spigarello Broccoli greens

  • 1 Tbsp garlic, sliced

  • 4 Tbsp Unsalted Butter

  • 2 oz Crème Fraiché

  • 2 tsp Green peppercorns in brine

  • 3 oz Beef Demi-glace

  • 3 oz Chicken stock

  • 4 each Garlic cloves whole skin on

  • 2 each Rosemary branches

  • 2 each Oregano branches

  • 3 Tbsp Olive oil

  • 2 tsp Kosher Salt

  • 1 tsp Black Pepper, fresh ground

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  • ProBond Luxe 2qt Saucier

  • ProBond Luxe 11” Skillet

  • ProBond Luxe Wok with Dome Lid

  • OvenBond Eighth Sheet Pan

Directions

  1. After the steak has rested at room temperature for 30 minutes, season the steak with salt & pepper.

  2. Heat a large sauté pan over high heat.

  3. Add the olive oil to the hot pan, then sear the fat cap side of the meat first to render the fat. Once the fat cap is rendered, lay the steak down to cook, making sure you have solid contact in the pan.

  4. Sear one side then flip, being sure to sear all sides.

  5. Turn down the heat, add the aromatics to the pan; garlic in the skin, thyme and oregano. Let them sizzle, then add the butter and begin basting the steak, with the herbs and garlic on the steak.

  6. While the steak is cooking, in a small sauce pot add the chicken stock, demi glace and bring to a simmer, add green peppercorns & crème fraiche. Wisk well and remove from the heat until ready to use.

  7. Place the wok on a burner on high heat, once hot add the olive oil, sliced garlic and quick sear the greens making sure to get that amazing wok flavor.

  8. Remove the steak from the pan and place on a resting rack in a warm area, cover with the herbs and garlic from basting then pour over the butter from basting.

  9. Place the wok cooked greens on the base of the plate, slice three finger-thick slices straight down, keeping the rest of the steak whole. Put the steak on the plate next to the greens.

  10. Sauce the steak, then serve immediately.