Peppercorn Steak
Peppercorn Steak

Hello everybody, hope you’re having an incredible day today. Today, I’m gonna show you how to prepare a special dish, peppercorn steak. It is one of my favorites food recipes. For mine, I will make it a little bit unique. This is gonna smell and look 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 easy, it’s quick, it tastes delicious. It is enjoyed by millions every day. They are fine and they look wonderful. Peppercorn Steak is something that I have loved my entire life.

To get started with this recipe, we must prepare a few ingredients. You can have peppercorn steak using 10 ingredients and 3 steps. Here is how you can achieve that.

The ingredients needed to make Peppercorn Steak:
  1. Make ready 1 tbsp whole black peppercorns, crushed
  2. Make ready 2 boneless beef top loin steaks (8 ounces each)
  3. Take 2 to 3 tablespoons butter, melted
  4. Prepare 1 to 2 garlic cloves, minced
  5. Make ready 1 tbsp worcestershire sauce
  6. Make ready 1/2 cup red wine or beef broth
  7. Make ready 1 tsp ground mustard
  8. Take 1/2 tsp sugar
  9. Get 2 tsp cornstarch
  10. Get 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:
  1. 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.
  2. 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.
  3. 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.

So that’s going to wrap this up with this special food peppercorn steak recipe. Thank you very much for your time. I am confident you can make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!