Jaw Dropping - 4 Pepper SteakFrom radd 4 years ago
- Angus steak about 1 inch thick - preferred Ribeye shopping list
- black pepper Coarse - Heavy Coat shopping list
- red pepper - Very light Coat shopping list
- White Pepper- Light Coat shopping list
- garlic pepper - Light Coat shopping list
- garlic powder - Light Coat shopping list
- salt - Med Coat shopping list
- parsley - Light Coat shopping list
- There are a few types of garlic pepper out there. All work and add nice taste. I prefer Lawry's garlic pepper it contains garlic, black pepper, salt, Brown Sugar, Onion, Red Bell Peppers, parsley and garlic Oil shopping list
How to make it
- Coat Steak with all ingredients while a Cast Iron Skillet is pre-heating on Med-High. Only oil on the skillet is a light wipe of olive oil on a papper towel. Do not coat the pan. You just want a residue of oil. See Photo
- The Thinner the steak the less You cover your steak with ingredients. For a thick steak you can coat pretty heavily and enjoy the taste of the meat amplified by the seasoning. I hate steaks that have so much seasoning that it overwhelmns the dish. To get the right Temp its hard to explain. Good tip is to watch the meat as it cooks on the first side. When the meat looks cooked about 1/4 the way up its thats rare. When a little more then 1/2 the meat turns brown/greyish your cooking it med. Time how long it takes to get where you want it then replicate the same cook time on the other side minus 1 minute or so. For these steaks it took 8 Min roughly on one side and 7 on the other(they were Med rare).
- Do Not Put wieght on your steak
- Do Not Press on your steak
- Do Not Cover your steak
- These are all methods to help cook a steak quicker and work however they make the steak tough, Dry, and undesirable!
- On a high quality piece of meat Do Not "Marinate" your steak
- You want to taste the Meat.
- Tip: When cooking 2 Steaks on a skillet its wise to rotate the steak 180 degrees about 1/2 way per side through cooking. This will help your steaks cook evenly.
- SCREW store bought STEAK SAUCE!
- Make your own sauce for the steak from the Fond left in the skillet. This is the best part about using a skillet. While the meat rests before i cut it. I take 2 garlic cloves crush them into the skillet and add 2 tablespoons of butter. Lower the heat Saute for a minute then add some red win to deglaze the pan and get all the fond up. Fond is the residue left over from the meat you cooked in the skillet. I use a wood spatula for this process and break up the fond. I then add some Beef stock, salt and pepper. This is what they do in those fancy steak resturants and it makes a world of a difference!
- Add some flour before the wine and stock to make it a little thick.
- Beef Stock: Make your own its better! If you buy a steak with bone still attached. Take it off and boil in water while you cook. Salt the water, Optional Add onions garlic, and strain beef stock and you have homemade delicious beef stock!
People Who Like This Dish 9
The Cookradd Woodstock, GA
The Rating3 people
Radd, I made this again. It turned out great. It will take me some getting used to cooking a steak in a skillet (timing wise). I loved it. Posed a pic and posted to IMI moremrpiggy in Mendocino County loved it
Best iv had beforePolyforce in Austrilia loved it
This looks great. Cant wait to try. Thanksmrpiggy in Mendocino County loved it