Reverse Seared Steak with Bourbon Peppercorn Sauce

Ingredients for steak :

Prime NY strip steak, at least 1.5 – 2” thick

Seasoning of choice, I used Blackbeard’s Spice Calico Jack

Ingredients for sauce :

3/4 cup beef broth, I prefer Kettle & Fire

1/2 Tsp cracked black peppercorns

1 ounce bourbon, I prefer Blanton’s

1/2 cup whipping cream

1/2 Tsp mustard

1 Tbsp unsalted butter

Directions for steak :

Preheat Recteq to 225°

Season steak liberally with choice of seasoning

Place steak directly onto grates of grill and cook until internal temperature of 115° is reached. Will take 20-25 minutes.

Remove steak from Recteq and increase grill temperature to 500°.

While grill is preheating to 500°, prepare bourbon peppercorn sauce :

Combine broth and peppercorn in medium saucepan over high heat.

Cook until reduced by half, will happen quickly.

Add bourbon, cream, and mustard to broth mixture.

Whisking constantly, let sauce reduce by half again.

Remove from heat and whisk in butter.

Allow to cool while you sear steak.

Return steak to the grill and sear (using sear plates if you have them) until internal temperature reaches 125-130° for a perfect medium rare.

Allow steak to rest 5 minutes prior to slicing.

Serve with peppercorn sauce drizzled over top and pair with your favorite sides.


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