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i make a mean peppersteak using a similar technique that I picked up from a local restaurant. The diff: 1. crack peppercorns spread across a baking sheet. Lay
by encoderer 17y ago
i make a mean peppersteak using a similar technique that I picked up from a local restaurant.
The diff:
1. crack peppercorns spread across a baking sheet. Lay steak upon them. Compress. I use a heavy (cold) skillet. Flip steak. Repeat.
2. Heat oil just beneath the smoke point in pan, otherwise cook steak as described.
3. Serve with any citrus-based steaksauce. (A1 if you have to, but I prefer to make my own OJ based sauce)
The peppercorn crust is quite good.
- tptacek 17y agoTake the steak out, drain most of the fat out, toss in a minced shallot, turn the heat off, cook the shallot for about a minute, take the pan off heat and throw in any liquor (brandy, cognac, and cheap bourbon all work great), heat to boil, scrape the bottom of the pan, clean, add mustard, mix, add cream to fill the bottom of the pan, mix, reduce. Steak au poivre! Beautiful with the peppered crust.
- evgen 17y agoFor anyone trying this at home, please note the "take the pan off heat" part of the instructions... Being able to make a good pan-sauce is a skill that provides one of the best returns on the time investment for a home cook (second only to making your own stocks and glaces.)
- tptacek 17y agoI blew a bottle up that way once. It was pretty awesome: there were little splotches everywhere in my kitchen. There are still little splotches in the corners on the ceiling.
- joezydeco 17y agoAnother tip: WRAP THE PAN HANDLE IN SOMETHING HEAT PROOF In the frenzy of mixing things and moving ingredients around you tend to forget the pan is still at ~500F. This tip has been brought to you by the scar on my left palm.