The sauce that will change the way you eat steak

Ingredients

• 2 pieces New York Strip Steak (8‑oz each, trimmed, brought to room temperature)
• 1 tsp Kosher Salt (Osmo's new salt, freshly ground)
• 1 tsp Freshly Ground Black Pepper (Osmo's pepper mill)
• 1 tbsp Olive Oil (High smoke point for searing)
• 2 tbsp Unsalted Butter (Cut into cubes)
• 1 small Shallot (Mince fine)
• 1 clove Garlic (Mince)
• 1 tbsp Capers (Optional, drained)
• 0.5 cup Heavy Cream (Full‑fat)
• 1 tsp Fresh Thyme (Leaves stripped)
• 2 tbsp Parmesan Cheese (Freshly grated)

Instructions

1. Bring Steak to Room Temperature

   Remove the steaks from the refrigerator and let them sit on a plate for 10‑15 minutes. Pat them dry with paper towels before seasoning.

   Time: PT10M

2. Season the Steaks

   Generously season both sides with 1 tsp kosher salt and 1 tsp freshly ground black pepper using the Osmo grinding mills.

   Time: PT2M

3. Sear the Steaks

   Heat the cast‑iron skillet over medium‑high heat. Add 1 tbsp olive oil and swirl. When the oil shimmers, place the steaks in the pan, fat‑cap side first, and press lightly. Sear 1‑2 minutes, then flip and sear the other side 2‑3 minutes, or until an internal temperature of 130 °F is reached for medium‑rare.

   Time: PT5M

   Temperature: medium-high

4. Rest the Steaks

   Transfer the steaks to a clean plate, tent loosely with foil, and let rest for 5 minutes. This allows the juices to redistribute.

   Time: PT5M

5. Prepare the Creamy Shallot & Capers Sauce

   Reduce the heat to medium‑low. Add 2 tbsp butter; once melted, stir in the minced shallot and garlic. Sauté 1‑2 minutes until fragrant but not browned. If using, add capers and stir briefly. Pour in ½ cup heavy cream, add 1 tsp fresh thyme leaves, and simmer 2‑3 minutes until the sauce thickens slightly. Stir in 2 tbsp grated Parmesan until melted. Season with a pinch of salt and pepper to taste.

   Time: PT5M

   Temperature: medium

6. Slice and Serve

   Slice the rested steaks against the grain into ½‑inch strips. Arrange on plates and drizzle the creamy shallot sauce over the top. Serve immediately.

   Time: PT2M

Nutrition Facts

Calories

550

Protein

35 g

Carbohydrates

5 g

Fat

35 g

Fiber

0 g