Meatlover.dk has shared their take on a pepper steak here
Recipe for dry-aged pepper steaks
We all know it. The steak that lies in the packaging at the supermarket with its edge of black pepper on the side. Often it is made from one of the less tender cuts, and frequently the result is a somewhat tough and uninspiring steak.
Servings: Portions
Dry-aged pepper steaks
Meatlover.dk has shared their take on a pepper steak here
Ingredients
- Steaks
- Pepper As needed. Both crushed black pepper, crushed pink peppercorns, and cayenne pepper
- Rosemary As needed. Dried
- Mustard Seeds As needed.
- Salt As needed
Instructions
- Fortunately, there's a solution for that; why not make it yourself with dry-aged steaks that you know are tender! This way, you can also create your own pepper mix that is bursting with flavor and not just tasting like, well, black pepper.
- In our version, the pepper mix is made from the following ingredients:
- crushed black pepper
- crushed pink peppercorns
- dried rosemary
- mustard seeds
- piripiri flakes (cayenne pepper)
- salt
- The steak can be rolled on the edge in the pepper mix, or if you like it extra strong like we do, you can sprinkle the entire steak with the mix.
- Toss the steak into a hot pan with a bit of butter and oil mixed together, and then let it fry to a golden brown for 2-4 minutes on each side until it has a suitable pink color in the middle.
- If you're feeling adventurous, you can pour a bit of cognac into the pan and set it on fire. This way, you can flambé your steaks – It tastes good whether you flambé or not, but if you have guests, it gives that extra WOW effect.
- We served it with some potato wedges, homemade whiskey sauce, and a cream made from Hokkaido pumpkin.
- There was a lot of color, and since we humans also “eat with our eyes,” it doesn't hurt that the food looks interesting too.
- Voila! A delicious meal with dry-aged steak in pepper as the centerpiece