New York Strip Steak with an Espresso-Chili Rub and Peppercorn Sauce

Co-owner of The Palm Restaurant, Bruce Bozzi Jr. is preparing a delicious steak with homemade rub and sauce and pairing it with spinach.

Ingredients for Chairman's Reserve New York Strip, 10 oz.

  • 1 – 10oz Chairman’s Reserve New York Strip
  • Kosher salt for seasoning

  • Espresso Chili rub (see recipe below)

  • 1 sprig of flat leaf parsley

Ingredients for Espresso Chili Rub

  • 1⁄4 cup ancho chili powder
  • 1⁄4 cup ground espresso

  • 2 Tbsp brown sugar

  • 2 Tbsp dry mustard
  • 1 Tbsp kosher salt

  • 1 Tbsp ground black pepper
  • 1 Tbsp ground coriander

  • 1 Tbsp dried oregano
  • Mix all above ingredients together and store in an airtight container

Ingredients for Brandy Peppercorn Sauce (1 quart)

  • 1 can (6 oz) – Green Peppercorns (drained and rinsed well with water)
  • 1 oz – Blended Oil

  • 2 ea. – Medium Shallots (minced)

  • 1 cup – Brandy
  • 2 cups – Beef Broth (heated)

  • 1⁄2 cup – Dijon mustard

  • 1 cup – Heavy Cream

  • Kosher Salt and Black Pepper to taste
  • 1-2 Tbsp Cornstarch slurry

Ingredients for Leaf Spinach Aglio E Olio

  • 3 Tbsp. olive oil

  • 5 ea. cloves of garlic

  • 9 oz curly leaf spinach (cleaned and stemmed – cello pack)
  • To taste – kosher salt

  • To taste – black pepper (mill) – (@ 4 turns)

Directions for Steak

1. Allow steak to come to room temperature.
2. Season both sides with kosher salt and espresso chili rub
3. Heat a pan on the stove over medium heat and add the olive oil
4. Once the oil is hot, place the steak in the pan and sear on both sides until caramelized on both sides. The goal is to have an even char on the outside on both sides of the steak.
5. Once the steak is evenly charred, drain excess oil from the pan and place in a 350-degree oven to cook to the desired temperature. (3-4 minutes for medium rare.)
6. Remove steak from the oven, and place on a hot dinner plate
7. Top with desired sauce (see Brandy Peppercorn recipe below)
8. Garnish with 1 sprig of flat leaf parsley
9. Enjoy

Directions for Sauce

1. Drain and rinse green peppercorns to remove bitterness – hold on the side until needed
2. Heat oil in a sauce pot
3. Add minced shallots and sauté until translucent
4. Deglaze with brandy and reduce until a syrup remains (do not burn)
5. Add beef broth and reduce for @ 8-10 minutes over medium heat
6. Add Dijon mustard and heavy cream, mix well
7. Add the green peppercorns and simmer for @15 minutes over a low heat (do not boil)
8. Season with salt and pepper
9. Thicken with cornstarch slurry
10. Cook for an additional 2-3 minutes over low heat
11. Recheck seasoning and serve

Directions for Spinach

1. Heat olive oil in a sauté pan
2. Remove the tip of the garlic clove and discard
3. Crush the cloves of garlic either by hand or with the side of a knife
4. Add crushed garlic cloves to the heated oil
5. Sauté until garlic begins to brown
6. Add the spinach to the garlic and oil mixture and toss. Do not flame.
7. Season with salt and pepper and toss until mixed well
8. Continue tossing until the spinach cooks down
9. Drain excess oil
10. Serve on a heated plate

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