Grilled New York Steak with Tomato Bourbon Peppercorn Sauce

Wow, it’s hard to believe that we are nearly at the end of July! Where did the summer go? Our summer road trip is behind us. It’s time to settle back into the routine of delicious grilled steaks and other summer favorites served up in our backyard.

Today is also National Cowboy Day. Let’s face it, there is nothing nearer or dearer to a cowboy’s heart (besides his horse) than a good steak supper. When it comes to pepper on a steak, I tend to have a heavy hand. Some of the most delicious T-Bones I’ve ever eaten were seasoned with nothing more that black pepper and a pinch of salt. If you are a true steak lover then you really don’t want to mask the beefy flavor of a good cut of meat. I like sauces that compliment the beef. A nice, thick New York Steak paired with a delicious Peppercorn Sauce and I’m in backyard dining heaven!

Grilled New York Steak with Tomato Bourbon Peppercorn Sauce
New York Steaks
4 (12 oz) New York Steaks
Kosher Salt to taste
Black Pepper to taste

Dry meat with paper towel and season with salt and pepper. Let the steaks rest on the counter to reach room temperture.

Meanwhile, heat grill or build a nice fire for direct grilling. Once the grill is ready, cook steaks to desired temperature; about 8 minutes on each side will give you a medium-rare steak. When done, tent and let rest for 10 minutes before serving.

Note: If you have a really large metal bowl, place the steaks on a round plate and turn the bowl up-side-down over the steaks. This will retain the heat and create a steam environment for juicy steaks. It’s also a cool presentation at the table when you lift the bowl to reveal the delicious steaks waiting to be devoured.

Tomato Bourbon Peppercorn Sauce
6 oz Tomato Paste (canned or home-made)
1 can (4 oz) Green Peppercorns in brine
1/3 cup Bourbon
1/2 cup Heavy Cream
2 tablespoons Butter
1 teaspoon Kosher Salt
2 teaspoons Black Pepper

While steaks are cooking, mix tomato paste with green peppercorns in the brine. Place paste and peppercorn in a sauté pan and cook for 30 seconds.

Deglaze the pan with the bourbon and flambée. Add the cream and reduce by half. Swirl in the butter and season with salt and pepper. Serve with the steak immediately.

Serving Garnish
4 sprigs of Parsley

To serve: Place a tablespoon or so of the sauce on a plate and smear with the back of the spoon in a decorative fashion. Place the steak to one side of the sauce. Drizzle with more sauce and garnish as desired with parsley.

Author: Rosemarie's Kitchen

I'm a wife, mother, grandmother and avid home cook.I believe in eating healthy whenever possible, while still managing to indulge in life's pleasures. View all posts by Rosemarie's Kitchen