So, I guess you have been wondering where I have been and why I haven’t posted a recipe for over a month. Well, Mr. C and I were kidnapped by our truck and trailer and taken down the Oregon and California coasts and over to Goodyear (near Phoenix) to visit good friends and then home again.
(A picture of the culprits!)
Apparently the trailer was really tired of being out in the cold weather and talked the truck into a little nefarious yet harmless prank at our expense. All things considered, I think it was a grand plan. We had a wonderful time and if was so nice to sit outside in February and early March without wondering when the chilblains were going to appear. (The picture below was taken somewhere on the California coast when we stopped to enjoy a picnic lunch.)
Anyway, we had a marvelous time and we sincerely hope the trailer develops a case of Cold Weather Fatigue Syndrome (CWFS) again next year. (BTW – don’t bother Googleing CWFS. The name itself is so self explanatory that it has never been necessary to write a single word about this winter ailment.)
So what has all this to do with pepper steaks? Not a darn thing. I simply wanted to explain why I mysteriously disappeared from blogging for a month. (I thought you might be worried, you see.) Anyway, I’m back. And after I get finished preparing food for this next Sunday’s JazzVox concert, I will be back to my usual schedule of several postings a week. In the mean time, back to pepper steaks.
Covered with peppercorns and drizzled with a lovely sauce is Mr. Cs favorite way to eat a steak. And this recipe, which is ever so easy to prepare, tastes better than most peppercorn steaks you can find in even upper end restaurants. All it takes is a trip to your local meat market and a few additional ingredients. Then get out your heaviest pan and fry yourself up a winner. I hope you enjoy this once in awhile treat as much as we do.
- 2 room temperature thick steaks (your choice) trimmed of all visible fat
- 2 tsp. kosher salt
- 2 T. cracked black peppercorns
- 2 tsp. extra virgin olive oil
- 2 T. bourbon
- ¼ c. dry red wine
- ¼ c. beef stock
- 1 T. unsalted butter
Cover the room temperature steaks with salt and cracked pepper. Press the peppercorns into the meat as well as possible. Pour the olive oil into a heavy skillet and heat to almost smoking before adding the steaks. Reduce the heat to medium high and cook the steaks for about 3 minutes on the first side and 2 minutes on the second side for medium rare. Remove the steaks to plates. Tent the steaks with aluminum foil to keep warm.
Remove the pan from heat and drain any excess fat. Add the bourbon, return the pan to low heat and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the heat to medium, and reduce the wine by half. Add the beef stock, bring to a boil, reduce heat and cook until reduced again by half. Whisk the butter into the sauce and pour over the plated steaks.
The steaks are great served with a big old baked potato and a green veggie or salad. Oh, and a lovely bottle of red wine, of course!