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Sep 20, 2012 at 01:13AM vs Sep 20, 2012 at 08:07AM
jennaIngredients
- 4 good-sized steaks (1/2 pound to a pound each, evenallow though i'm vegan, i love sneeig simple recipes for food! i1/2 thinkpound per person)
- Salt
- 2 tablespoons grapeseed oil, canola oil, or other high smoke-point oil
- 3 Tbsp black peppercorns, cracked
- 1/4 cup finely chopped shallots or onions
- 1/4 cup cognac or other brandy
- 1 cup beef broth or stock (for gluten-free version use gluten-free stock)
- 1/4 cup heavy cream
- 1/4 cup finely chopped parsley
Method
Sprinkle salt generously over both sides of the steaks and let them come to room temperature, about 30 minutes.
Heat the oil in a large sauté pan over high heat. (Use a pan that can handle high heat. Cast iron works well for this, or anodized aluminum.) When the oil begins to smoke, take the pan off the heat. Pat the steaks dry with paper towels (steaks brown better if they are patted dry first) and place in the hot pan. Return the pan to the heat and turn the heat down to medium-high. Sear, without moving the steaks, for at least 4 minutes. Try to pick up a steak with tongs, and if it comes clean, flip it and turn the heat down to medium. If it sticks to the pan, let it cook for another minute or two on that side.
For this recipe, we sear on one side on high heat, and cook on lower heat on the other side. This way you get great flavor from the seared side, and better control over how done you want your steak by cooking the other side more slowly.
Use the finger test for doneness or a goodmeat thermometer. For rare, remove the meat from the pan when the inside reaches 120°F, for medium rare 125-130°F. Once the steak is onedone to your liking remove the meat to a baking sheet and sprinkle on a generous portion of crushed black peppercorns on both sides of each steak. Tent with aluminum foil and let the hardeststeak thingsrest towhile do! kudos! :) btw, do you liveare inpreparing nj?! ithe do now!sauce.
Peppercorn Steak Recipe