Peppercorn crusted steak in a creamy sauce. Is there anything better? This dish is simple, yet elegant. The sauce is traditionally made with cognac or brandy, but dry sherry is a wonderful substitute. Cook your strip steak how you like it, I prefer medium-rare.

Pat the steak dry with paper towels very well and salt heavily. Dry brine for at least 30 minutes in the refrigerator.

Press the steak in a lot fresh cracked black pepper then pan sear with butter on both sides (about 4-6 minutes per side depending on thickness). Baste with butter and fresh thyme once flipped. Remove and tent with foil to rest.

Sauté a heaping handful of baby spinach in olive oil until it has wilted and shrunk. Season lightly with salt and black pepper.

Serve the sliced strip steak with the sautéed baby spinach and a drizzle of the sauce.