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'OCD' New York steak with 12 peas

Time 20 minutes
Yields Serves 4
‘OCD’ New York steak with 12 peas
1

Shell the peas. You should have 48 peas. Discard any extra.

2

Remove the steaks from the refrigerator and let stand at room temperature for about 1 hour before cooking. Season with salt and pepper.

3

Heat a large heavy skillet over high heat until hot. Add the oil and 2 teaspoons butter. Add the steaks to the hot skillet and cook over medium-high heat 5 minutes. Turn the steaks and continue to cook, 5 to 6 minutes for medium rare. (If pan seems too hot, reduce the heat to medium.) Remove the steaks to a platter and keep warm.

4

Add the stock or wine to the skillet, stirring to deglaze the pan. Heat to simmering and cook until the liquid is reduced to one-fourth cup. Add the 2 teaspoons cold butter bit by bit, shaking the pan and swirling to thicken the sauce slightly. Season to taste with salt and pepper.

5

Meanwhile, add the peas to lightly salted boiling water in a small saucepan. Reduce the heat and simmer until tender, about 7 to 8 minutes. Drain and arrange the peas, 12 on each of 4 serving plates.

6

When the sauce is ready, cut each steak in half. Place a piece of steak on each plate and spoon sauce over.

From Donna Deane.

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