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Seared NY Strip Steak with Smoked Cracked Peppercorn Cheese Sauce

Prep Time

Cook Time



Cuisine Type

Cheese Types

Seared NY Strip Steak with Smoked Cracked Peppercorn Cheese Sauce

Recipe Description

Perfectly seared New York strip steak is paired with a rich pan sauce for a delicious meal featuring Wood River Creamery Smoked Cracked Peppercorn cheese.




Season steaks with salt and pepper. Heat oil in a large cast-iron skillet set over medium-high heat; cook steaks for 2 to 3 minutes per side or until browned and evenly seared. Transfer to plate; tent with foil and let stand for 10 minutes.

Meanwhile, in the same skillet set over medium-low heat, add butter, swirling until melted. Add shallots; cook for 3 to 5 minutes or until tender and fragrant. Add wine, stirring to scrape up any brown bits; simmer for 3 to 5 minutes or until slightly reduced.

Add beef stock; cook for 8 to 10 minutes or until thickened and reduced by half. Remove from heat; stir in cheese until melted and smooth.

Slice steak diagonally across the grain. Spoon cheese sauce over top. Garnish with parsley.

Tip: To ensure even cooking, let steaks stand at room temperature for 20 minutes before cooking.

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