Hello everybody, hope you are having an incredible day today. Today, I will show you a way to prepare a distinctive dish, peppercorn steak. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.
Low Prices on Peppercorn Award-winning Meat As Chosen By Michelin-Star Chefs, Delivered To Your Door. Season them well with salt and pepper. Heat a large frying pan or griddle pan over a high heat until very hot. Season both sides of the steak with salt.
Peppercorn Steak is one of the most favored of current trending meals on earth. It is enjoyed by millions every day. It is easy, it’s quick, it tastes yummy. They are nice and they look wonderful. Peppercorn Steak is something that I have loved my whole life.
To begin with this recipe, we must prepare a few components. You can have peppercorn steak using 10 ingredients and 3 steps. Here is how you cook that.
The ingredients needed to make Peppercorn Steak:
- Get 1 tbsp whole black peppercorns, crushed
- Take 2 boneless beef top loin steaks (8 ounces each)
- Take 2 to 3 tablespoons butter, melted
- Take 1 to 2 garlic cloves, minced
- Prepare 1 tbsp worcestershire sauce
- Get 1/2 cup red wine or beef broth
- Make ready 1 tsp ground mustard
- Make ready 1/2 tsp sugar
- Get 2 tsp cornstarch
- Prepare 1 tbsp water
The steak is usually crusted with cracked black or green peppercorns, and served with a sauce with cognac, and cream or demi-glace. The following recipe uses crushed black peppercorns, brandy, beef stock, and cream. In many recipes the peppercorns are pressed into the steak before cooking. Add the butter, when foaming spoon over the steaks then pop them onto a plate to rest.
Instructions to make Peppercorn Steak:
- Rub pepper over both sides of steaks. Refrigerate for 15 minutes in an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium, add butter and garlic, cook for 4 to 6 minutes, turning steaks once. Add Worcester shire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness ( for medium-rare, a meat thermometer should read 145 degrees; medium, 160 degrees; well-done, 170 degrees). Remove steaks and keep warm.
- Combine wine or broth, mustard and sugar, add to pan. Stir to loosen browned bits. Combine cornstarch and water until smooth, add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.
- Top loin steak may be labeled as strip steak, Kansas City steak, New York strip steam, ambassador steak or boneless club steak in your region.
In many recipes the peppercorns are pressed into the steak before cooking. Add the butter, when foaming spoon over the steaks then pop them onto a plate to rest. Tip the excess oil and butter away. Peppercorn rib-eye steak works wonderfully with a rich, buttery béarnaise sauce. The sauce can be tricky to make, but it's well worth mastering.
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