Peppercorn Kc Strip Steak Recipes

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PEPPERCORN STEAKS



Peppercorn Steaks image

These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1 tablespoon whole black peppercorns, crushed
2 boneless beef top loin steaks (8 ounces each)
2 to 3 tablespoons butter, melted
1 to 2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 cup red wine or beef broth
1 teaspoon ground mustard
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

Nutrition Facts :

PEPPERCORN DEMI NY STRIP STEAK WITH OLIVE OIL POACHED MUSHROOMS



Peppercorn Demi NY Strip Steak with Olive Oil Poached Mushrooms image

Provided by Robert Irvine : Food Network

Time 40m

Yield 4 servings

Number Of Ingredients 10

2 cups olive oil
1 1/2 cups button mushrooms
2 cups mashed potatoes
2 tablespoons unsalted butter, at room temperature
20 stalks asparagus, pencil or small size, poached in water and dry white wine
Four 10- to 12-ounce NY strip steaks
Salt and ground pepper
1/4 cup green peppercorns
1 cup prepared demi-glace
1 tablespoon minced garlic

Steps:

  • For the mushrooms: In a saucepan over medium-high heat, bring the oil to a light simmer and reduce to medium heat. Then add the mushrooms and cook until the exterior of the mushrooms softens, about 4 minutes. Remove and hold on a plate until serving.
  • For the steak: Preheat the oven to 400 degrees F. Warm the prepared potatoes and hold warm. Heat a thick-bottomed pan until the verge of smoking over medium-high heat. Then sprinkle the steaks with salt and pepper on both sides. Apply the steak to the heated pan. Sear on the first side for 4 minutes. Reduce the heat to medium, and then flip and repeat the process on the second side. This will result in a medium-rare steak. Finish the oven for higher temperatures.
  • Once the steak is cooked, remove from the pan to rest, and then add the peppercorns to the pan and warm for 20 seconds. Then add the demi-glace and garlic, warming for 3 minutes. Once warmed, remove from the heat and stir in the butter until smooth.
  • To serve, place a quarter of the mashed potatoes in the center of a plate, then place the cooked steak and drizzle with 1/4 cup sauce. Finish with a quarter of the mushrooms and 5 pieces of poached asparagus and serve.

STRIP STEAK WITH PEPPER CREAM SAUCE



Strip Steak with Pepper Cream Sauce image

Provided by Alton Brown

Categories     main-dish

Time 30m

Yield 4 servings

Number Of Ingredients 8

4 (6 to 8-ounce) strip steaks, 3/4 to 1-inch thick
Kosher salt
2 teaspoons black peppercorns, coarsely crushed
2 tablespoons clarified, unsalted butter
3/4 cup beef stock or broth
3 tablespoons cognac
3/4 cup heavy cream
1 tablespoon green peppercorns in brine, drained and slightly crushed

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.

STEAK WITH CREAMY PEPPERCORN SAUCE



Steak with Creamy Peppercorn Sauce image

My wife, Mailynn, and I both love spicy foods. This is one of her favorite dishes. I've been cooking it as a treat on her birthday for years.-David Collin, Martinez, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 to 3 tablespoons whole black peppercorns, crushed
1-1/2 teaspoons white pepper
4 boneless beef top loin steaks (12 ounces each)
1 teaspoon salt
1/4 cup butter, melted
1/4 cup Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 cup half-and-half cream

Steps:

  • Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.

Nutrition Facts :

KANSAS CITY STRIP STEAK



Kansas City Strip Steak image

From the Kansas City Barbecue Society Cookbook. (Note: The chilling time is included in the prep calculation.)

Provided by byZula

Categories     Steak

Time 1h22m

Yield 8 serving(s)

Number Of Ingredients 9

2 tablespoons prepared horseradish
2 tablespoons lemon juice
4 garlic cloves, minced
4 teaspoons sugar
2 teaspoons paprika
1 teaspoon salt
1 teaspoon black pepper
1/2 teaspoon beef bouillon granules
4 (8 ounce) top loin beef, steaks, cut 1-inch thick

Steps:

  • Combine horseradish, lemon juice, garlic, sugar, paprika, salt, black pepper, and the bouillon granules.
  • Trim fat from the meat.
  • Rub mixture on both sides of steaks.
  • Cover; chill in refrigerator for 1 hour.
  • Grill on rack of uncovered grill directly over medium coals to desired doneness, turning once.
  • (Allow 12 to 15 minutes for medium).

Nutrition Facts : Calories 261.4, Fat 17.2, SaturatedFat 6.8, Cholesterol 76, Sodium 363.4, Carbohydrate 3.8, Fiber 0.4, Sugar 2.6, Protein 22

PEPPER STRIP STEAK



Pepper Strip Steak image

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

2 lbs blade steaks or 2 lbs round steaks, cut in strips
2 tablespoons oil (I use olive oil)
1 tablespoon flour
1/2 cup ketchup
1/2 cup water
3 tablespoons soya sauce
1/2 teaspoon black pepper
1 large onion, cut into rings
4 ounces canned mushrooms (I use fresh when possible)
1 green pepper, cut into strips

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.

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