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Celebrate National Meat Month with Morton’s signature 5 peppercorn New York Strip Steak

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Posted at 1:15 PM, Jan 22, 2015
and last updated 2015-01-22 13:15:54-05

RICHMOND, Va - January is National Meat Month, and Chef Bob Kiebler from Morton’s Steakhouse in Richmond walked us through the steps on creating the restaurant’s signature New York Strip Steak topped with their tasty 5 Peppercorn sauce. Chef Bob also gave us a lesson on the various cuts of meats. For more information you can visit online at www.mortons.com.

For the 5 peppercorn:

Crack 3 tablespoons peppercorn blend.  Press pepper into steak completely covering it.  Cook to desired temperature.

For the sauce:

Sauté 3 tablespoons minced shallots and 2 tablespoons cracked peppercorns in one T butter

Add 1 oz cognac and reduce

Add 1 cup Demi glacé and simmer

Finish with half cup of heavy cream