Peppered Strip Steak with Norton Demiglace


  • 4 Strip Steaks cut 3/4″ – 1″ thick
  • 2 tbsp Cracked Black Peppercorns
  • 1 Shallot minced
  • 3 tbsp olive oil
  • 2 tbsp Brandy
  • 3/4 cup Norton Demiglace
Norton Demiglace
  • 1/2 gallon beef stock good-quality
  • 3/4 cup Norton wine
Peppered Strip Steak
  1. Press cracked black peppercorns, according to your taste, on each side of the steaks.
  2. In heavy-bottomed skillet, heat olive oil on medium-high heat. Carefully place steaks in hot oil, searing the steaks approximately 4 minutes per side for medium-rare doneness. (If the steaks are to be cooked to medium or more, lower heat for longer cooking time, after initially searing both sides of steaks.)
  3. Remove pan from heat and tilt to drain off excess oil. Return pan of steaks to burner and add shallots and brandy, shaking pan in order to cook shallots and coat steaks with brandy. (Be cautious when using a gas burner, as brandy will ignite during the deglazing process.)
Norton Demiglace
  1. In heavy saucepan, bring beef stock to a rolling boil. Add Norton wine, and reduce heat to keep at a low boil. Allow to reduce by 3/4 of the original quantity, until slightly thickened with a glossy sheen. (Allow 2-3 hours for reducing time.)

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