Chef Chris has done this meal in a number of elegant settings over the years and found that what always makes this recipe standout is the simplicity of the ingredients that allows each of them to shine. Sirloin strip steak is coated with freshly cracked black peppercorns then seared to perfection, sliced, and served with a cognac and cream pan sauce. The steak is paired with rich, cheesy truffle-infused potato gratin and garlicky sautéed spinach, making this dish an ageless French classic that will have you eating better than your corner local Bistro.
Nutritional facts
Protein
53g
Carbs
31g
Calories
1020kcal
Fat
74g
Ingredients
Cognac, NY Strip Steak, Creme Fraiche, Canola and Olive Oil Blend, Butter, Extra Virgin Olive Oil, Spinach, Beef Base, Black Pepper, Garlic, Heavy Cream, Onion, Kosher Salt, Black Pepper, Yukon Potatoes, Truffle Oil, Gruyere Cheese
Contains milk, soybeans.
Reviews
4.4
Based on 155 reviews
Matthew · 08/27/25
Nice quality meat and potato dish.
Greg · 08/27/25
Steak could have been a little less cooked it didn’t really have any pink to it but wasn’t dry with the sauce. Would have tasted even better though
Diana · 08/27/25
a lot of fat and cartilage in the steak this time
David · 08/24/25
Fernando · 08/22/25
Delia · 08/16/25
Diane · 08/02/25
Donna · 07/31/25
Angela · 07/30/25
Disappointment. tough meat and potatoes were tasteless.
Eleanor · 07/30/25
richard · 07/29/25
Michelle · 07/29/25
Nathaniel · 07/28/25
steak was good, but cooked too much. only 1 tough slice. potatoes were good. spinach was delicious. did not care for the sauce.
David · 07/28/25
Peter · 07/28/25
The steak was subpar… but that’s coming from someone who isn’t much of a steak eater. The sauce was also average. The spinach/potatoes were very good.
Courtney · 07/27/25
Moon · 07/27/25
Lou · 07/27/25
Michael · 07/25/25
Potatoes were a bit under cooked the meat was tough.
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