A classic of English butcher-shop cooking, pepper steak is made by pressing coarsely cracked black peppercorns onto the steak before searing it, then serving it with a rich pan sauce built from butter and cream. The generous pepper crust gives both a sharp heat and a crusty texture.
Season both sides of the steaks with sea salt, then press them firmly into the coarsely cracked peppercorns to build a thick crust.
Melt the butter in a very hot pan and sear the steaks for 8 minutes, until deeply browned on every side, then transfer them to a plate.
Cover the steak loosely with foil and let it rest for 5 minutes; this pause keeps the juices from running out when you slice it.
Pour the hot beef stock into the same pan, scraping up the browned bits, then stir in the cream and cook for 10 minutes until the sauce thickens.
Slice the rested steak and spoon the creamy sauce over it before serving.
Press the pepper onto both sides of the steak with equal force, or the crust will flake off unevenly during cooking. Do not slice the steak before it rests, or its juices will run out onto the plate. Allergens: contains milk and dairy.
Cracking the peppercorns coarsely under the flat of a knife or the base of a pan gives a far more pronounced crust than ready-ground pepper.
Admin DadaGastro · verified in test kitchenBiftekleri dinlendirmeden kesmemek gerektiğini ilk defa bu tarifte anladım, 5 dakika beklettim ve suyu hiç akmadı.
Krema sos biftekle harika gitti, tereyağında pişirince kenarları çıtır oldu ve ev bir restoran gibi koktu.
Kabuğu güzelce karardı ama içi pembe kaldı, tam istediğim kıvamdaydı; sos da tabağı yalayıp yutturacak kadar koyulaştı.
Karabiber tanelerini havanda kabaca dövmek yerine hazır çekilmiş kaba karabiber kullansam kraterli bir kaplama olur mu, yoksa tane karabiberin kendine özgü bir dokusu mu var? Ayrıca 8 dakikalık mühürleme orta pişmişlik için mi hesaplanmış?
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