Southwest Steaks with Creamy Peppercorn Sauce and Parmesan-Herb Fries

Recipe courtesy of Omaha Steaks Executive Chef David Rose Prep time :10 minutes Cook time :25 minutes Servings:2

Southwest Steak Rub:

1 table spoon kosher salt

1 teaspoon black pepper

1 teaspoon dried thy me leaves

1 teaspoon smoked paprika

1/2 tea spoon an cho chili powder 1/2 teaspoon ground chi pot le pepper 1/2 teaspoon garlic powder

1/2teaspoon cumin

Parmesan -Herb Fries:

1 package (16 ounces) Omaha Steaks Steakhouse Fries

1/2 cup Parmesan cheese, freshly grated

1 tablespoon fresh thy me leaves, minced

1 table spoon fresh rosemary leaves, minced

1 table spoon fresh Italian parsley, minced

New York Strip Steaks:

2 Omaha Steaks Butcher’ s Cut New York Strips Southwest steak rub

1/4 cup grape seed oil

2 ounces unsalted butter, cold

Pepper corn Cream Sauce:

1/2 cup brandy

4 cup beef stock

1/2 cup heavy cream

2 teaspoons peppercorn medley, coarse ly cracked salt, to taste pepper, to taste

To make Southwest steak rub: In small bowl, whisk salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder and cumin until fully incorporated.

To make Parmesan-herb fries: Preheat oven to 425 F. Place fries on baking rack on top of sheet pan; bake 25 minutes, or until golden-brown and crispy.

In medium bowl, mix Parmesan cheese, thyme, rosemary and parsley until fully incorporated.

Remove fries from oven and toss with Parmesan herbs. To make New York strip steaks: Season steaks generously with Southwest steak rub on both sides.

In cast-iron pan, add grapeseed oil and bring to high heat. Place steaks in pan and sear 3-4 minutes on both sides for medium-rare doneness.

Remove steaks from pan and rest 8 minutes; reserve oil in cast-iron pan.

To make peppercorn cream sauce: Add brandy to reserved oil in cast-iron pan and reduce to 1/3 volume, about 1 minute. Add beef stock and reduce by 1/3 volume, about 2-3 minutes. Add heavy cream and cracked peppercorn medley to pan, bring to boil and reduce to simmer until thickened. Season with salt and pepper, to taste.