Ringside New York Peppercorn Steak Recipes

PEPPERCORN STEAKS

Steps:

• Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

RINGSIDE NEW YORK PEPPERCORN STEAK

Steps:

• Place butter, onions, minced garlic, and mushroom in a 2-quart sauce pan.
• Cook over medium heat until onions become translucent, garlic may be slightly browned.
• Add flour, stirring until butter and flour have completely blended.
• Cook on low heat for 2-3 minutes, stirring constantly.
• Set aside, allow to cool to room temperature.
• In a separate 1-quart pan, combine white wine, red wine, sherry, bay leaf, whole thyme, granulated garlic, paprika, tomato sauce, and Dijon mustard.
• Bring to a simmer and cook until liquid has reduced by half, then add beef bouillon.
• Return 2-quart sauce pan to low heat.
• Gradually pour in contents of 1-quart sauce pan while whisking vigorously with a wire whip.
• Mix well.
• Cook until sauce thickens, stirring frequently with wire whip.
• Simmer for 5 minutes or until starchy flavor is gone.
• Keep sauce warm, while preparing steaks.
• Liberally cover one side of each steak with 1 tablespoon of coarsely ground peppercorn mix.
• Press peppercorns into steaks.
• Heat olive oil over medium heat in a large saute pan, place steaks in pan and cook to desired internal temperature, turning occasionally.
• Place steaks on serving platter or individual plates, ladle sauce over steaks and serve with your favorite accompaniments.

GRILLED NEW YORK STRIP STEAK WITH FIVE-PEPPERCORN SAUCE

Steps:

• Bring the beef stock to a boil in a medium saucepan over medium-high heat. Immediately lower to a simmer and cook until reduced to 1/2 cup, about 45 minutes. Set aside.
• Preheat a grill to medium-high heat. Sprinkle the strip steaks with the salt and pepper and let sit for 15 minutes.
• Place the steaks on the grill, evenly spaced, and grill for 2 1/2 minutes; rotate a quarter turn and cook another 2 1/2 minutes¿this creates cross-hatch sear marks. Flip the steaks and repeat on the reverse side. Remove steaks to a baking sheet and let rest for 4 to 5 minutes.
• Combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend in a medium saucepan over medium heat. Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble. Off the heat, add the brandy and the red wine. Carefully place the saucepan back on the burner and allow the brandy and wine to flame. Add the reduced beef stock and the heavy whipping cream, bring to a boil and immediately lower to a simmer. Cook until the liquid has reduced by two-thirds, about 8 to 10 minutes. Prior to serving, whisk the remaining 2 tablespoons butter into the sauce, then remove from the heat.
• With a sharp knife, slice the steaks 1/2-inch thick on the bias. Transfer to a large serving platter and spoon over the five-peppercorn sauce. Garnish with the minced parsley. Serve immediately.

STEAK WITH CREAMY PEPPERCORN SAUCE

Steps:

• Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.