By zp7op | Contributor
Enjoying summer with delectable meals begins with choosing tender, juicy cuts of meat that become the highlight of outdoor dining or grilling. Invite over neighbors or cherish moments with family as you delight in the flavors of meals suited for warm weather.
For steak lovers looking to flaunt their culinary abilities this summer, consider the recipe for Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries created by Omaha Steaks Executive Chef David Rose. These thick, marbled steaks are cooked to perfection and paired with classic steakhouse fries, making it a meal that exclaims “summertime.”
Recipe courtesy of Omaha Steaks Executive Chef David Rose
Preparation time: 10 minutes
Cooking time: 25 minutes
Servings: 2
Southwest Steak Rub:
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon smoked paprika
1/2 teaspoon ancho chili powder
1/2 teaspoon ground chipotle pepper
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Parmesan-Herb Fries:
1 package (16 ounces) Omaha Steaks Steakhouse Fries
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves
1 tablespoon minced fresh Italian parsley
New York Strip Steaks:
2 Omaha Steaks Butcher’s Cut New York Strips
Southwest steak rub
1/4 cup grapeseed oil
2 ounces cold unsalted butter
Peppercorn Cream Sauce:
1/2 cup brandy
3/4 cup beef stock
1/2 cup heavy cream
2 teaspoons coarsely cracked peppercorn medley
salt, to taste
pepper, to taste
To create the Southwest steak rub: In a small bowl, whisk together salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder, and cumin until well-mixed.
To prepare Parmesan-herb fries: Preheat your oven to 425°F. Arrange fries on a baking rack set atop a sheet pan; bake for 25 minutes or until they are golden brown and crispy.
In a medium bowl, combine Parmesan cheese, thyme, rosemary, and parsley until evenly mixed.
Once the fries are done, take them out of the oven and toss with the Parmesan herb mixture.
To prepare New York strip steaks: Generously season both sides of the steaks with the Southwest steak rub.
Heat grapeseed oil in a cast-iron pan over high heat. Place the steaks in the pan and sear for 3-4 minutes on each side for medium-rare doneness.
Remove the steaks from the pan and let them rest for 8 minutes; keep the oil in the cast-iron pan.
To prepare the peppercorn cream sauce: Add the brandy to the reserved oil in the cast-iron pan and reduce the volume to one-third, about 1 minute.
Incorporate the beef stock and reduce again by one-third, approximately 2-3 minutes.
Add in the heavy cream and cracked peppercorn medley, bringing it to a boil, then reduce to a simmer until thickened. Adjust seasoning with salt and pepper, to taste. Find more summer favorites at OmahaSteaks.com/Summer
