Steak - My Style

Name: Steak - My Style
Ingredients: 1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers; 2 pounds (1-inch-thick) boneless top loin (New York strip or shell) steaks; 1/3 cup dry vermouth; 1/2 cup reduced-sodium chicken broth; 3/4 cup heavy cream; Coarsely ground black peppercorns

6 ingredients

1 steps

Ingredients

1 to 2 fresh lemongrass stalks, trimmed, discarding outer layers
2 pounds (1-inch-thick) boneless top loin (New York strip or shell) steaks
1/3 cup dry vermouth
1/2 cup reduced-sodium chicken broth
3/4 cup heavy cream
Coarsely ground black peppercorns

Directions

1

{"0":"Finely chop 1\/3 cup lemongrass.","2":"Heat a dry 12-inch heavy skillet (not nonstick) over medium heat 5 minutes. Pat steak dry and season with 1 teaspoon salt. Cook, undisturbed, 7 minutes. Turn, then cook 7 to 8 minutes for medium-rare. Transfer to a cutting board.","4":"Discard fat from skillet and deglaze with vermouth by boiling, scraping up bits, 1 minute. Add lemongrass, remaining ingredients, and 1\/4 teaspoon salt and boil until thickened slightly, 3 to 5 minutes. Serve over steak.","6":"Serve with: potatoes; haricots verts"}