View Full Version : Steak thread

SAI Peregrinus
February 29 2012, 02:00:07 AM
There doesn't seem to be a steak thread. This is a problem.

Steak au Poivre
Sadly I didn't take a picture. I only have a crappy cameraphone anyway, and it demanded eating. GIS it for far more attractive versions with fancy vegetables and such.

Trimmed 1-inch thick steak. Strip-sirloin, club, or filet mignon best.
Enough peppercorns, black. This depends on the size of the steak, I typically about 14g (1/2 oz) of peppercorns.
5 ml (2 teaspoons) salt
60ml butter (1/4 cup)
5ml Worcestershire sauce
15ml lemon juice

Crush the peppercorns. Do not grind. Use the bottom of the pan or the flat of a knife.
Press the crushed peppercorns to evenly coat both sides of the steak. Work it into the steak with the heel of your hand or the flat side of a cleaver/large knife.
Sprinkle the bottom of a skillet (mine is about 25cm) evenly with the salt. Turn on high heat.
When the salt starts to brown, put the steaks in the pan and brown them uncovered over high heat. Reduce heat to medium, and cook to desired rareness.

In a separate pan, prepare the butter, Worcestershire sauce, and lemon juice. Heat it over low-medium heat until the butter is melted.

Serve the steaks, drizzle the sauce over them. Eat.