INGREDIENTS
- 2 tablespoons butter
- 1/2 cup beef or chicken broth
- 1 pint heavy cream
- 4 ounces cream cheese
- 3 to 4 jalapeno peppers sliced (some seeds removed)
- kosher salt, pepper
- 4 New York strips or Ribeye steaks (or steak of choice)
INSTRUCTIONS
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Set a saucepan over medium high heat and add the butter, broth, heavy cream, cream cheese, jalapenos, kosher salt, and pepper. Bring to a boil and reduce the heat to medium low and simmer for 14 to 16 minutes, stirring a few times.
Note: Watch carefully as it comes to a boil if it bubbles up just remove from the heat for a moment.
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Season the steaks well with kosher salt and pepper. Preheat the grill to medium high heat for a few minutes. Grill the steaks 3 to 4 minutes per side for medium rare-medium.
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Serve the steaks with the jalapeno popper cream sauce over top. I also served mine with baked potatoes topped with the cream sauce.