Eosinophilic Esophagitis Friendly Thyme Steak au Poivre
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Learn more →Ingredients
2 servings
For the steaks
- 2 new york strip steaks (about 10–12 oz each, 1-inch thick)
- 2 tbsp whole black peppercorns, coarsely crushed
- 1 tsp kosher salt
- 1 tbsp avocado oil
- 2 tbsp grass-fed unsalted butter, divided
Chef's tipUse a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
For the sauce
- 2 shallots, finely minced
- 1 cup low-sodium beef broth
- 1 tbsp dijon mustard
- 1 tsp fresh thyme leaves
For serving
- 1 tbsp fresh flat-leaf parsley, finely chopped (optional)
Instructions
- 1
Place the peppercorns in a zip-top bag and crush them with the bottom of a heavy skillet until coarsely cracked — you want a mix of large and small pieces, not a fine powder. Press the crushed pepper firmly onto both sides of each steak, then season both sides with the kosher salt. Let the steaks sit at room temperature for 5 minutes while you prepare the pan.
- 2
Heat the avocado oil in a 12-inch stainless steel or cast iron skillet over high heat until the oil just begins to smoke. Add the steaks and sear undisturbed for 3–4 minutes, until a deep mahogany crust forms on the underside and the steak releases easily from the pan.
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