STEAK AU POIVRE RECIPE | BON APPÉTIT
Provided by: Molly Baz
Yield: 4 Servings
|2 1½”-thick New York strip steaks (about 1½ lb. total)|
|Kosher salt, freshly ground pepper|
|1 Tbsp. whole black peppercorns|
|2 Tbsp. vegetable oil|
|4 garlic cloves, 2 smashed, 2 thinly sliced|
|3 sprigs thyme|
|3 Tbsp. unsalted butter, divided|
|1 large shallot, finely chopped|
|⅓ cup cognac, dry sherry, or brandy|
|½ cup heavy cream|
|Flaky sea salt|
- Pat steaks dry with paper towels. Season all over with kosher salt and a generous amount of ground pepper. Let sit 15–30 minutes.
- Coarsely crush peppercorns with a mortar and pestle or place in a resealable plastic bag and crush with a small saucepan (they should be a lot coarser than ground pepper).
- Heat oil in a large skillet, preferably cast iron, over medium-high. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and cook on second side until golden brown, about 3 minutes. If the steaks have a fat cap, stand them on their sides with tongs and cook until browned, about 3 minutes.
- Reduce heat to medium-low. Add smashed garlic cloves, thyme sprigs, and 1 Tbsp. butter to the pan. Cook, basting steak continuously, until an instant-read thermometer inserted into the thickest part of each steak registers 120°, about 2 minutes. Transfer steaks to a cutting board and let rest 10 minutes.
- Meanwhile, combine shallot, sliced garlic, crushed peppercorns, and remaining 2 Tbsp. butter in skillet and cook, stirring often, until shallot and garlic are softened but not browned, about 5 minutes.
- Remove from heat and add cognac to pan. Set over medium heat and cook until cognac is mostly evaporated and spoon leaves streaks in skillet while stirring, 1–2 minutes. Add cream, bring to a simmer, and cook until sauce coats spoon, about 1 minute. Season with kosher salt.
- Slice steaks against the grain and transfer to a platter. Pour any juices from cutting board back into skillet and stir into sauce. Spoon sauce generously over steak; sprinkle with sea salt.
BEST STEAK MARINADE IN EXISTENCE RECIPE | ALLRECIPES
Provided by: Kookie
Total time: 15 minutes
Prep time: 15 minutes
Yield: 1 1/3 cups
|⅓ cup soy sauce|
|½ cup olive oil|
|⅓ cup fresh lemon juice|
|¼ cup Worcestershire sauce|
|1 ½ tablespoons garlic powder|
|3 tablespoons dried basil|
|1 ½ tablespoons dried parsley flakes|
|1 teaspoon ground white pepper|
|¼ teaspoon hot pepper sauce|
|1 teaspoon dried minced garlic|
- Place the soy sauce, olive oil, lemon juice, Worcestershire sauce, garlic powder, basil, parsley, and pepper in a blender. Add hot pepper sauce and garlic, if desired. Blend on high speed for 30 seconds until thoroughly mixed.
- Pour marinade over desired type of meat. Cover, and refrigerate for up to 8 hours. Cook meat as desired.
Calories 145.2 calories, CarbohydrateContent 5.6 g, FatContent 13.6 g, FiberContent 0.9 g, ProteinContent 1.4 g, SaturatedFatContent 1.9 g, SodiumContent 688 mg, SugarContent 1.7 g
GARLIC-BUTTER STEAK RECIPE: HOW TO MAKE IT
Provided by: Taste of Home
Total time: 20 minutes
Prep time: 10 minutes
Cook time: 10 minutes
Yield: 2 servings.
|2 tablespoons butter, softened, divided|
|1 teaspoon minced fresh parsley|
|1/2 teaspoon minced garlic|
|1/4 teaspoon reduced-sodium soy sauce|
|1 beef flat iron steak or boneless top sirloin steak (3/4 pound)|
|1/8 teaspoon salt|
|1/8 teaspoon pepper|
- Mix 1 tablespoon butter with parsley, garlic and soy sauce., Sprinkle steak with salt and pepper. In a large skillet, heat remaining butter over medium heat. Add steak; cook until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°), 4-7 minutes per side. Serve with garlic butter.
Calories 316 calories, FatContent 20g fat (10g saturated fat), CholesterolContent 124mg cholesterol, SodiumContent 337mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 32g protein.