Peppercorn Steak Sauce
Use this with the Cowboy Steak to WOW all your guests!
Peppercorn Steak Sauce
By John Christman - "the grillman extraordinaire!"
Ingredients
2 tsp Fresh Cracked black Peppercorns
1 TBSP cracked green peppercorns
Heavy Cream
Dry White Wine (such as JCC Chardonnay) or cognac
1" to 1-1/2" thick beefsteak of your choice
Preparation
Marinate steak to your preference or rub with olive oil and press in kosher salt and cracked black pepper and allow to sit for 1 or more hours. Heat in a heavy skillet to high temperature. Sear steak quickly (20 sec or so) on both sides to seal in juices then remove to grill for finishing to desired doneness. While steak is cooking on the grill, deglaze the pan with 1/4 to 1/3 cup wine or cognac. (if there is little or no drippings from the steak, add a little butter to the hot pan and brown but do not burn it, then deglaze). Add cracked black pepper, green peppercorns and 1/4 to 1/3 cup heavy cream to pan. Cook over medium heat, stirring constantly until liquid is reduced by half. By this time the steak should be done. Place steak on a serving dish and pour pepper sauce over the steak or serve sauce on the side in a small ramekin. This recipe yields about 1/4 cup of sauce or enough for two eight ounce steaks.