Hello everybody, it is Brad, welcome to our recipe site. Today, I’m gonna show you how to prepare a distinctive dish, peppercorn steak. One of my favorites. For mine, I am going to make it a little bit tasty. This is gonna smell and look delicious.
Peppercorn Steak is one of the most favored of current trending meals on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. They are fine and they look wonderful. Peppercorn Steak is something which I have loved my whole life.
Rub pepper over both sides of steaks. In an ungreased skillet, brown steaks on both sides over medium-high heat. A twist on the usual steak with peppercorn sauce, this steak is first encrusted in crushed peppercorns and pan-fried, then finished with a creamy peppercorn and brandy cream sauce. This is great for two, or for one hungry person!
To begin with this particular 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:
- Prepare 1 tbsp whole black peppercorns, crushed
- Make ready 2 boneless beef top loin steaks (8 ounces each)
- Take 2 to 3 tablespoons butter, melted
- Get 1 to 2 garlic cloves, minced
- Take 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
- Get 1 tbsp water
A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven. Watch how to make this recipe. For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Sprinkle peppercorns over both sides of steaks, pressing to adhere.
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.
For the steaks: Sprinkle both sides of the steak with lemon pepper, seasoned salt and plenty of freshly ground black pepper. Sprinkle peppercorns over both sides of steaks, pressing to adhere. Heat oil in heavy large skillet over medium-high heat. Pepper Steak Tips Why is my pepper steak tough? Beef top round steak is a leaner, less tender cut of meat.
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