26 OzSteaks12 Ounce Combined. See notes section on various cuts
4 Tbsp.Black Peppercorn To Season The SteakPlus 2 Extra Tsp. to add in the sauce
1 ¼CupVegetable Stock
First you want to rinse and pat dry your steak. After rinsing, use a meat mallet to tenderize the steak. Sprinkle the salt on your cutting board. Crush your whole black peppercorn using a roller or a mortar and pestle.Make sure to use whole black peppercorn rather than using ground peppers. Put some of the peppercorn aside for later.
Place the steak on top of the seasoning and be sure to coat it fully on both sides. Using the olive oil and butter, cook the steak to your liking on medium - high heat using the temperature mentioned in the notes section. Adjust the heat as needed to cook the steak to perfection.Once completed, place the steak on a plate and let it rest. The steak will continue to cook while resting.
For The Sauce
Add your onions and sauté until translucent, then add the cognac if using alcohol.
Once the alcohol evaporates, add the broth and then the heavy cream. Continue by adding the remaining crush black peppers and whole green peppercorn. Stir all ingredients well and let cook for 15 minutes while stirring. The sauce will thicken a bit. Once ready, spread over your steak and enjoy.
How you cook the steak is truly your preference. The rule of thumb is to keep the temperature of the meat at 125˚F for rare, 135˚F for medium, 145˚F for medium, 150˚F for medium well, and lastly 160˚F for a well-done steak.
We do highly suggest, if you want to truly enjoy and savor the flavor of the meat than not to overcook it.
We suggest cooking somewhere between the medium range, but no more than medium well if you like your steak cooked a little more.
Though a well-done steak, depending on the cut, can be fairly flavorful, you might lose on some of the juiciness and tenderness that you would otherwise enjoy.
Calories are estimated per serving. **** When printing the recipe, please unselect the camera so that the pictures are NOT printed with the recipe (if preferred).