Steak With Black Pepper Sauce Recipes

STEAK IN BLACK PEPPER SAUCE

Steps:

• Make sure you have some good tender steaks. We tend to choose the 30 day aged Black Angus sirloin steaks from Aldi as they are consistent quality and always very tender. Excellent value.
• First, cover your steaks with some baking paper and roll them a bit flatter.
• Season both sides of the steak with sea salt.
• Heat the oil and some butter in a frying pan and add the steaks when the oil is hot enough. Brown the steaks on both sides for about 2,5 minutes per side (to give a medium-rare steak).
• The steak cooking times will be dependent on the size and thickness of the steak so follow any instructions on the steak packaging.
• Then remove the steaks from the pan and place them on a plate to rest. Throw away the used oil/butter in the pan.
• Using the same pan, add the shallots and garlic and cook in some butter for about 2 minutes. Then, being very careful, add the brandy to the pan and allow it to ignite.
• Do this by holding the pan away from you at an angle over the hob (if you are cooking with gas). When the flame dies out, stir the contents around the pan.
• Pour the stock into the pan and allow it to reduce. Add the peppercorns to suit your taste. I believe this sauce should be quite hot, so I add about 1-2 tbsp.
• Then add the cream and stir well into the sauce. Keeping the pan on the heat, allow the sauce to thicken, stirring constantly.
• Then put the steaks back into the sauce with any juice from the meat, and cook further until they are done as you want them.

STEAK WITH BLACK PEPPER SAUCE

Steps:

• For the marinade, mix well all ingredients. Place steaks in a resealable plastic bag, add marinade, close, shake to coat the steaks and leave to marinate for at least 2 hours.
• Take the steaks out of the marinade and cook (without any oil) in a well-heated frying pan on medium high heat for about 2 minutes on each side. Place the cooked steaks on a plate and set aside.
• Meanwhile, heat the saucepan used to cook the steaks. Add red wine and deglaze the pan. Simmer for a few seconds to allow the alcohol to evaporate.
• Add remaining crushed black pepper, beef broth, liquid collected from the cooked steak, cream and Worcester sauce. Simmer for few minutes and thicken the sauce with cornstarch solution.
• Arrange cooked steak on a plate with basmati rice. Ladle black pepper sauce over the steak and serve immediately.
• Serve with plain Basmati rice and green salad.

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.

SIZZLING BLACK PEPPER STEAK

Steps:

• Cook the rice.
• Prepare the Brown Honey sauce by mixing the honey, soy sauce, and oyster sauce in a small sauce pan. Bring to a boil and simmer for about 5 minutes. Set aside. Note: This is best prepared ahead of time to fuse in the flavors. The leftover sauce will be used as a dipping steak for the steak.
• Combine the cracked black pepper and the garlic powder in a small bowl. Spread this mixture on both sides of each steak and press to stick.
• Heat 2 T butter on a wok or large frying pan. Add the steak. After a minute, add 2 T of the Brown Honey Sauce. Remove from pan.
• Add garlic and onions to the leftover drippings in the pan. Add the cooked rice. Mix well to coat the rice grains. Add 1 T Brown Honey Sauce. Add corn. Add butter. Continue to mix and stir until the rice is heated through. Garnish with chopped green onions.
• Serve steak and rice on a sizzling plate if available . Use the leftover Brown Honey Sauce as a dipping sauce for the steak.
• Note: Sukiyaki cut steak is steak cut thinly. I try to use rib-eye steaks for this recipe.