I love good food, I always have. I am not a big meat eater however. Not because I don't like it, but mostly because it is never cooked, the way I ask for. For me, there is no point in ordering a steak out, if they cannot cook it the way you want it. I like my steak, medium rare. I expect to see "deep pink" in the center. I do not like, dried out, or overcooked meat, even a little. Pork Chops are another food I would never order out either.
There is no mystery in cooking the perfect steak. I like mine without adornment as well. So rarely do I serve it with a sauce. But, there are always exceptions.
Steak Au Poivre (which is basically a heavily peppered rub, like we are using today, only with a cognac and cream based sauce) is traditionally served with a sauce, and, I will post a recipe for a complimentary sauce, another day.
For me though, it is all about the steak and pepper, so rarely do I make a sauce at home, unless I am serving dinner guests.
This is a perfect Valentine's Day Meal!
1 6-8 oz. steak of choice, per person. Usually filets. (I used rib eye steaks this night)
A course Sea salt or Kosher salt.
Freshly ground peppercorns.
Directions:
Remove the steaks from the refrigerator and allow to come to room temperature.
Preheat oven to 450 degrees.
Sprinkle both sides of each steak with salt.
Using coarsely ground pepper, cover both sides of each steak generously.
Pat into meat well, and pepper again, one more time.
Place on 3rd tier (top rack)
For medium rare, cook for 4-41/2 minutes on each side. Cut center to check for readiness.
Let stand for several minutes, before serving.
TIP: Remember, the steak has just been broiled, so it is hot, and still cooking. (Keep that in mind when removing from the oven for the desired outcome. Add 2 more minutes to each side if medium to well done is how you enjoy it.)
Now Enjoy!
© 2014 Jayne's Crazy Kitchen
