Peppercorn New York strip steak with creamy homemade Worcestershire pan sauce
ByronTalbott · ♥ 588 likes · 26.8K views · 4 min video
Read about steaks in the BrightCulinary Book
Timestamp
Ingredients
Method
Techniques
- 10–12 fillets small trout
- 2–3 tbsp lemon zest
- ¼ cup olive oil
- 2 tbsp brown sugar
- 3 tbsp molasses
- 2 cup malt vinegar
- 3 tbsp salt
- 1 tbsp green, red, and black peppercorns
- 1 tsp ground clove
- 1 tbsp crushed chili flake
- 1 tbsp cayenne pepper
- 1 tbsp thyme
- 1 tbsp rosemary
- 3–4 fillets cured trout
- 2–3 peels lemon zest
- 4 tbsp green, red, and black peppercorns
- 2 tbsp minced onion or shallots
- 4 tbsp Worcestershire sauce
- ½ cup cream
Cut the head off each small trout, cut along either side of the ribs to remove the backbone, then remove the belly bones.
Boning and curing the trout
- 3 parts salt
- 1 parts sugar
Mix a 3:1 salt-to-sugar cure with lemon zest and crushed garlic until fragrant; pour over the fillets and cure 1 to 2 days, until dark and moderately stiff.
- crushed garlic
Rinse the cured fillets in cold water, remove the skin and store in olive oil in the fridge, up to 1 to 2 months.
Storing the cured fillets in oil
- 1 whole bay leaf
Put the brown sugar, molasses, malt vinegar, salt and bay leaf in a glass jar.
- garlic cloves
Grind the garlic, peppercorns, clove, chili flake, cayenne, thyme and rosemary coarsely in a mortar and pestle and add to the jar.
Add the cured trout and lemon zest and muddle well; cover and refrigerate at least 1 month, 2 months preferred.
- New York strip
- butter
Sear both sides of the 2-inch New York strip in the peppercorns until golden brown, basting with butter towards the end.
- salt
Make the pan sauce: cook the minced onion or shallot in the drippings, deglaze with the Worcestershire, finish with cream, reduce by about a quarter, season with salt and cover.
- dried country herbs
Rest the steak 5 to 10 minutes, slice thick, smother with the sauce and top with dried herbs.