This reverse-sear steak with Champagne peppercorn sauce is the ultimate dinner flex. A New York strip is dry-brined overnight for perfect seasoning, then slowly roasted and seared to a buttery crust. The pan sauce — made with Champagne, crushed peppercorns, and a touch of cream — adds rich, velvety flavor with just the right hit of acidity. Elegant yet approachable, it’s a showstopping steakhouse meal you can make entirely at home.

Quick Info

⏱️ 585 min • 🍽️ 2 servings • ⭐ 83%

Nutrition

903 cal • 54g protein • 5g carbs • 72g fat

Tags

[North American] • [Low-Carb] • [Dinner] • [Lunch] • [High-Protein] • [Low-Sugar] • [Meal] • [European]

Ingredients

• 1 (1½-inch-thick) New York strip steak (about 1½ pounds)
• Kosher salt, to taste
• Freshly ground black pepper, to taste
• 2 tablespoons avocado oil
• 2 tablespoons unsalted butter
• ½ small shallot, finely chopped
• 1 garlic clove, minced
• 1½ teaspoons black peppercorns, crushed
• ¼ cup Champagne (or dry sparkling wine)
• ⅓ cup beef demi-glace
• ⅓ cup beef stock
• 1 teaspoon Worcestershire sauce
• ¼ cup heavy cream, room temperature

Instructions Preview

1. Pat the steak dry with paper towels. Seaso…
2. Place the steak on an oven-safe wire rack …
3. Remove the steak from the refrigerator, an…

…and 8 more steps

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Recipe by: Kelly Paige • From: Tasty