By Family Features | Contributor
Embracing summer with delicious meals begins with selecting succulent, tender cuts of meat that become the highlight of gatherings on the patio or backyard grill. Invite friends over or enjoy quality time with family while indulging in mouthwatering dishes that capture the essence of the warm season.
For steak lovers eager to showcase their grilling talents, this recipe for Southwest Steaks paired with Creamy Peppercorn Sauce and Parmesan-Herb Fries, crafted by Omaha Steaks Executive Chef David Rose, delivers a robust flavor experience. Thick and juicy marbled steaks are cooked to perfection and served alongside classic steakhouse-style fries, creating a meal that embodies the spirit of summer.
Recipe credit: Omaha Steaks Executive Chef David Rose
Preparation time: 10 minutes
Cooking time: 25 minutes
Yields: 2 servings
Southwest Steak Rub:
1 tablespoon kosher salt
1 teaspoon black pepper
1 teaspoon dried thyme leaves
1 teaspoon smoked paprika
1/2 teaspoon ancho chili powder
1/2 teaspoon ground chipotle pepper
1/2 teaspoon garlic powder
1/2 teaspoon cumin
Parmesan-Herb Fries:
1 package (16 ounces) Omaha Steaks Steakhouse Fries
1/2 cup freshly grated Parmesan cheese
1 tablespoon minced fresh thyme leaves
1 tablespoon minced fresh rosemary leaves
1 tablespoon minced fresh Italian parsley
New York Strip Steaks:
2 Omaha Steaks Butcher’s Cut New York Strips
Southwest steak rub
1/4 cup grapeseed oil
2 ounces cold unsalted butter
Peppercorn Cream Sauce:
1/2 cup brandy
3/4 cup beef stock
1/2 cup heavy cream
2 teaspoons coarsely cracked peppercorn medley
Salt, to taste
Pepper, to taste
To prepare the Southwest steak rub: In a small mixing bowl, whisk together salt, pepper, thyme, paprika, chili powder, chipotle pepper, garlic powder, and cumin until well blended.
For the Parmesan-herb fries: Preheat the oven to 425°F. Arrange the fries on a baking rack over a sheet pan and bake for 25 minutes until they turn golden-brown and crispy.
In a medium bowl, combine the Parmesan cheese, thyme, rosemary, and parsley until well mixed.
Once the fries are done, take them out of the oven and toss them with the Parmesan herb mixture.
For the New York strip steaks: Generously season the steaks with the Southwest steak rub on both sides.
Heat grapeseed oil in a cast-iron skillet over high heat. Add the steaks and sear for 3-4 minutes per side for a medium-rare finish.
Remove the steaks from the pan and let them rest for 8 minutes; keep the oil in the cast-iron skillet.
To create the peppercorn cream sauce: Pour the brandy into the reserved oil in the cast-iron skillet and reduce it to one-third of its original volume, about 1 minute.
Add the beef stock and reduce by one-third, approximately 2-3 minutes.
Stir in the heavy cream and cracked peppercorn medley, bringing it to a boil before reducing to a simmer until it thickens. Season with salt and pepper to taste. Explore more summer recipe inspirations at OmahaSteaks.com/Summer
