Steak seasoning, for sprinkling
Coarse sea salt
One 12- to 16-ounce prime aged NY strip steak (1 1/2-inches thick)
Freshly cracked black peppercorns
Canola oil, for searing
Butter, for sauteing
4 cloves garlic, crushed
1 shallot, minced
4 ounces button mushrooms
Salt and freshly ground black pepper
2 to 4 ounces aged brandy or cognac
4 ounces heavy cream
Basil, fresh or dried
Roquefort, gorgonzola or Danish blue cheese crumbles, for serving
Sirloin, filet mignon, hanger or skirt steak can be used in place of the NY strip steak. Although the steak seasoning at Rays the Steaks is a secret recipe, they use a mixture of salt, black pepper, granulated garlic, granulated onion, smoked paprika and ground turmeric. You can make your own version of the seasoning or use your favorite store-bought steak seasoning. For medium-well or well-done steak, use the same methods and cook times, but use a steak that is no more than 3/4-inch thick.
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