Peppercorn Steak

  • Origin :
  • Recipe Type :
  • Preparation Time : 10m
  • Cooking Time : 40m
  • Diet Type : A BloodType
  • Properties : Low carb, No pork, No chicken, No grains, No oil, No fruits, High fat, No glutten, High sodium, High protein, No sugar

Ingredients

  • 4 Steaks
  • 1 Salt
  • 2 Tbsp Grapeseed Oil
  • 3 Tbsp Black Peppercorns
  • 0.25 Cup Shallots
  • 0.25 Cup Cognac
  • 1 Cup Beef Broth
  • 0.25 Cup Heavy Cream
  • 0.25 Cup Parsley


Directions

1 Remove Steak From Refrigerator 2 Hours Before Cooking To Bring To Room Temperature (Only Do This With Whole Cuts Of Meat, Never With Ground Meat.) Cut Away Any Tough Connective Tissue On The Surface Of The Steak. Use A Meat Pounder To Even Out The Thickness Of The Steak If Necessary. 2 Heat A Large, Cast Iron Skillet To Medium High Heat. Rub Dry Mustard Into Both Sides Of The Steak. Add Salt And Freshly Ground Pepper. Rub Soft Butter Over Both Sides Of The Steak. Place The Steak In The Hot Pan. Let Cook For 2-3 Minutes On Each Side, Check Before Flipping To Make Sure It Has Nicely Browned. 3 At This Point, If You Have A Steak Only An Inch Thick Or Less, You Can Take The Skillet Off The Heat And Just Let The Steak Sit For Several Minutes In The Skillet (Tent The Steak With Aluminum Foil). The Cast Iron Pan Will Retain Enough Heat To Cook The Steak To Medium Rare. Mom Uses A Finger Pressure Method To Test For Doneness. You Can Also Test For Doneness By Using A Small Sharp Knife And Cutting Into The Center To Check The Color. Or, If The Steak Is Brown On Both Sides And It Is Weeping Red Juice, It'S Done. If You Have A Steak Thicker Than An Inch-Thick, You Can Finish It Off In The Oven, At 325

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