Steak with Lemongrass Peppercorn Sauce

Name: Steak with Lemongrass Peppercorn Sauce
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Yield: 4 servings
Cuisine: American
Ingredients: 2 stalks lemongrass; 2 pounds boneless top loin steaks; ⅓ cup dry vermouth; ½ cup reduced-sodium chicken broth; ¾ cup heavy cream; 2 tablespoons black peppercorns

Succulent New York strip steaks served with a rich and aromatic sauce made with fresh lemongrass, vermouth, and cream, finished with coarsely ground black peppercorns.

4 servings

30 min

Published October 4, 2025

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Ingredients

•2 stalks lemongrass
•2 pounds boneless top loin steaks
•⅓ cup dry vermouth
•½ cup reduced-sodium chicken broth
•¾ cup heavy cream
•2 tablespoons black peppercorns

Cooking Instructions

1.
Finely chop 1/3 cup lemongrass.
5 min
2.
Heat a dry 12-inch heavy skillet (not nonstick) over medium heat 5 minutes. Pat steak dry and season with 1 teaspoon salt. Cook, undisturbed, 7 minutes. Turn, then cook 7 to 8 minutes for medium-rare. Transfer to a cutting board.
20 min
3.
Discard fat from skillet and deglaze with vermouth by boiling, scraping up bits, 1 minute. Add lemongrass, remaining ingredients, and 1/4 teaspoon salt and boil until thickened slightly, 3 to 5 minutes. Serve over steak.
5 min