Iron Skillet Rib-eyes with Brandied Black Peppercorn Sauce
From sparow64 15 years ago
- 16 minutes to make
- Serves 4
Found this recipe in one of the newspapers a couple of years ago. Rib-eyes are my favorite, and they are so good in iron skillets with pan sauces!
Ingredients
- steakS shopping list
- 4 (12-ounce) rib-eye steaks shopping list
- olive oil shopping list
- 1/2 teaspoon finely ground coffee shopping list
- 1/2 teaspoon cinnamon - (I Omit this) shopping list
- 1/2 teaspoon black pepper shopping list
- 1/2 teaspoon salt shopping list
- 1/2 teaspoon chili powder shopping list
- 1/2 teaspoon cayenne pepper shopping list
- 1/2 teaspoon sugar - (I Omit this) shopping list
- SAUCE shopping list
- 1/2 tablespoon olive oil shopping list
- 1 shallot, sliced thin shopping list
- 1 cup beef stock shopping list
- 1/4 cup brandy shopping list
- 1 tablespoon whole black peppercorns shopping list
- salt, to taste shopping list
How to make it
- Preheat oven to 400 degrees.
- Coat steaks with olive oil.
- In a bowl, combine coffee, cinnamon, black pepper, salt, chili powder, cayenne and sugar.
- Dust steaks with the spice mixture.
- Heat a large, flat, cast-iron skillet or griddle over high heat, until smoking.
- Sear the steaks, in batches if necessary, until caramelized and brown; do the same to the other side.
- If using a skillet, transfer steaks to a baking pan and cook for 8 minutes.
- Turn steaks and cook for another 8 minutes, or until medium rare. Remove from oven and allow to rest while you make the sauce.
- SAUCE
- Using the same cast-iron pan, heat olive oil over medium-high heat. Add the shallots and sauté until light brown.
- Add beef stock to deglaze, then the brandy.
- Add peppercorns and simmer to reduce by one-third.
- Season with salt to taste.
- Put the steaks onto four plates and drizzle sauce on top.
wynnebaer
marky90
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