Sunday, February 05, 2006

Bourbon Pepper Steak is a fantastic resource for recipes. It's great for searching under any ingredient. Just type in a search and you'll get hundreds of recipes to browse through. I got this one from It's fairly simple but has a sophisticated taste to it. I've used different cuts of meat than New York cut strip steaks so, feel free to experiment! I also don't have a cast iron skillet yet so I just use my little non stick one and it dose the trick. It's a great way to use up that extra little bit of wine left over from the night before.

4 (8-ounce) New York cut strip steaks, trimmed of all visible fat
4 tablespoons cracked black peppercorns (more if desired)
Salt to taste
1 tablespoon pure olive oil
1/4 cup good Kentucky bourbon
1/2 cup red wine
1/2 brown stock
1 tablespoon unsalted butter

Coat the steaks with the cracked pepper and season with salt. Place the olive oil in a cast-iron skillet and heat 1 minute before adding the steaks. Cook over medium heat 3 minutes on each side for medium rare. Remove the steak to warm serving plates. Drain the excess fat from the pan and carefully add the bourbon, away from the heat. Reduce the heat to low and reduce the bourbon until the pan is nearly dry. Add the red wine, raise the hat to medium and reduce to half. Add the brown stock, bring to a boil, cook 6 minutes and "finish" by swirling the butter into the sauce. Remove from the heat and divide the sauce among the steaks.


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