Best Pepper Strip Steak Recipes
STRIP STEAK WITH PEPPER CREAM SAUCE
Steps:
- Preheat oven to 200 degrees F.
- Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm.
- Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes.
- Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
PEPPER STRIP STEAK
This recipe uses simple/inexpensive ingredients that you are sure to have around the house. I grew up eating this and consider it true comfort food! I found the recipe in an old cookbook of my mothers called "Second Helping, Please", though I've adapted it slightly to suit my preferences. I hope you enjoy it as much as we do and don't let the ketchup scare you!!! This is really quite tasty.
Provided by PennyG
Categories Steak
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Brown meat in hot oil in skillet.
- Remove meat from pan once browned and set aside.
- In same pan combine flour,ketchup,water, soya sauce and pepper.
- Heat med-high heat to boiling.
- Add meat back to pan along with onions.
- Lower heat and simmer 45 minutes.
- Add mushrooms and green pepper.
- Simmer 10 minutes longer.
- Serve with rice or mashed potatoes.
STRIP STEAK WITH PEPPER CREAM SAUCE
Steps:
- Preheat oven to 200 degrees F. Sprinkle steaks with kosher salt and crushed black pepper. Heat butter in a 12-inch, heavy bottomed saute pan over medium heat. Once butter is hot, add steaks and cook until browned on both sides, about 2 minutes per side for medium-rare and 3 minutes per side for medium. Remove steaks from pan and place on a rack set on a sheet pan; place in oven to keep warm. Add the stock to the saute pan and whisk until the crispy bits release from bottom of pan. Allow the liquid to reduce for 3 to 4 minutes over medium-high heat. Add cognac, heavy cream, and green peppercorns to the pan. Increase heat to high and cook, whisking continually, until sauce thickens slightly, just enough to coat the back of a spoon; this will take 5 to 7 minutes. Season the sauce, to taste, with kosher salt. Place steaks on plates, top with sauce, and serve immediately.
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