- White wine (optional: for beef use red; for lamb, use white)
- Vegetable stock or beef broth
- Thyme leaves
- Salt and black pepper to taste
- Fresh parsley, finely chopped (for garnish)
- Optional: capers for additional flavor
**SEO Keywords:** Ariels Peppercorn Steak, Steak Au Poivre Lamb, High-Quality Beef, Fresh Peppercorns, Butter, Olive Oil, Minced Garlic, Finely Chopped Shallots, White Wine, Vegetable Stock, Thyme Leaves, Salt and Pepper, Fresh Parsley, Capers
Steps
### ARIEL'S PEPPERCORN STEAK RECIPE
#### Introduction:
A delicious, classic dish that combines the robust flavor of peppercorns with tender, succulent steak. This recipe is perfect for a special occasion or any night when you want to impress your guests.
#### Ingredients:
- 2 thick-cut steaks (preferably ribeye or sirloin)
- 1 cup freshly cracked black peppercorns
- Salt (to taste)
- Butter (for searing and deglazing)
- Fresh parsley, chopped (for garnish)
- Optional: garlic cloves for added flavor
#### Equipment:
- Large skillet or frying pan
- Tongs
- Knife and cutting board
- Whisk
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### Step-by-Step Instructions:
1. **Preparation of Pepper Mixture**:
- In a small bowl, mix together the freshly cracked black peppercorns and a generous pinch of salt.
- Set aside to ensure good distribution of flavors.
2. **Steak Seasoning**:
- Pat your steaks dry with paper towels. This helps create a nice crust on the outside.
- Sprinkle both sides of each steak generously with salt. Let it sit for about 10 minutes, allowing the salt to penetrate the meat.
3. **Searing the Steak**:
- Heat a large skillet or frying pan over high heat until very hot.
- Add enough butter to coat the bottom of the pan evenly and let it melt. When the foam subsides and the surface is shiny but not smoking, add your steaks.
4. **Cooking the Steak**:
- Sear each steak for about 2 minutes on one side, then flip over and sear for another 2 minutes.
- For medium-rare, you should remove the steaks from heat at around 130°F (54°C) for a resting time of 5-7 minutes. Adjust cooking times based on your desired doneness.
5. **Making the Pepper Sauce**:
- In the same skillet, add more butter and sauté the garlic cloves if using.
- Once fragrant, pour in about 1/2 cup of beef stock or water to deglaze the pan, scraping up any browned bits from the bottom.
- Reduce heat, add your pepper mixture, and let it cook for a few minutes until it thickens slightly.
6. **Finishing Touches**:
- Once the sauce is well combined and reduced, remove from heat.
- Slice each steak in half if they are large to serve more easily.
- Spoon the peppercorn sauce over the steaks just before serving, garnish with chopped fresh parsley.
7. **Serving**:
- Plate your steaks and pour the peppercorn sauce generously around them.
- Serve immediately while still warm for optimal flavor and texture.
### Tips & Variations:
- For a richer flavor, you can add a splash of red wine to the sauce mixture.
- Consider marinating the steak in a mixture of olive oil, garlic, and herbs before cooking for added depth of taste.
- Use lamb instead of beef for an upscale twist on this classic dish.
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#### SEO-Friendly Meta Descriptions:
"Discover how to make Ariel's Pepper Steak at home! This recipe combines succulent steaks with the robust flavor of freshly cracked peppercorns. Perfect for a special occasion or dinner party."