For the NY Strip Steak and Black Peppercorn Sauce: 

• 2 NY strip steaks, fat removed/trimmed
• 2 TBSP olive oil
• 2 TSP black peppercorns, grinder and crushed
• 1 Shallot, thinly sliced
• Fresh lemon juice from half a lemon
• 1/2 Cup half and half
• 1/4 Cup basil Hayden whiskey bourbon OR bourbon, you can also use cognac
• 1 Cup beef broth
• 1 TSP minced garlic
• 1 TSP coarse dijon mustard
• 1/2-1 TBSP flour, sifted and whisked in sauce to thicken

For the Herb and Garlic Air Fryer Fries: 

• 2 Russet potatoes cut in match sticks
• 2 TBSP olive oil
• 1 TBSP garlic powder
• 1/2 TSP black pepper
• 1 TSP salt
• 1 TSP dried parsley

For the NY Strip Steaks and Black Peppercorn Sauce:

1. Begin by trimming the fat off your NY strip steaks. Once done, season both sides with salt and pepper. Set aside.
2. Thinly slice your shallots. Set aside. Slice your lemon in half and set aside.
3. Place 2 TSP black peppercorns in a grinder, grind and crushed for about 5 minutes until they are finely crushed. Set aside.
4. Heat 2 TBSP olive oil over medium heat. Once hot add your seasoned room temperature steaks. Cook on both sides for 4 minutes for medium rare. If you would like them cooked a bit more I would suggest adding another minute or two. When done, remove from heat and set aside on a cutting board to rest while you make the sauce.
5. Begin making the peppercorn sauce by adding your sliced shallots and minced garlic to the same pan the steaks were cooked in (you want the steak juices). Cook for about 2-3 minutes over medium heat while scraping up the bottom of the pan until the shallots are tender and translucent (Make sure the garlic does not burn).
6. Bring your heat to medium low and carefully add your basil hayden whiskey bourbon. Cook for a minute or two while mixing in with the shallots and garlic. NOTE: the liquid will reduce.
7. Add your beef broth and lemon juice. Whisk to mix.
8. Add your half and half creamer, 2 TSP grinder black peppercorns and dijon mustard. Whisk again to mix. Simmer the sauce for 2 minutes.
9. Sift in your flour to thicken. NOTE: I would start with 1/2 TBSP and whisk. If it is still a bit thin and needs to thicken a bit more I would add a little more at a time. Simmer over low heat for another 3-5 minutes to fully thicken.
10. When done, slice your steaks and remove the sauce from heat and serve both immediately.
11. ENJOY!

For the Garlic and Herb Air Fryer Fries:

1. Peel your potatoes, once peeled wash and pat dry.
2. Slice both ends off of a potato. Then, turn the potato, lengthwise cut one a thin end off so you have a flat surface.
3. Flip the potato on the flat surface side and begin slicing lengthwise. Lay each slice on it on its side and slice into french fry sticks. Continue this process with your remaining two potatoes.
4. Place all french fry sticks into a large bowl. Add all remaining ingredients: 2 TBSP olive oil, 1 TBSP garlic powder, 1/2 TSP black pepper, 1 TSP salt and 1 TSP dried parsley. Mix well.
5. Preheat your air fryer to 380 degrees. Once done, add as many french fries as you can without over crowding. Air fry at 380 degrees for 30 minutes, turning them over at the half way point. NOTE: When there are about 3 minutes left shake and turn them again, I would suggest maybe on their sides so all parts get evenly cooked.
6. When done, remove from airfryer and let cool. Serve immediately with steak or your choice of protein.
7. ENJOY!