PEPPER-CRUSTED PAN STEAK FLAMBEED IN WHISKY
Provided by Food Network
Yield 4 servings
Number Of Ingredients 7
Steps:
- Trim any excess fat you can off the meat. Set the steaks in a baking dish just large enough to hold them in a single layer. In a spice grinder or with a mortar and pestle, grind together the peppercorns, salt, and herbes de Provence until the peppercorns are coarsely ground. Transfer to a small bowl and stir in 1 tablespoon each of whiskey and olive oil. Rub this spice paste all over the steaks. Set aside at room temperature to marinate for 1 hour. Heat your nonstick frying pan over high heat for 1 minute. Add the remaining 1 1/2 tablespoons oil and heat 1 minute longer. Add the steaks, cover, and cook until the bottom is brown, about 3 minutes. Turn over and cook the second side, uncovered, until browned on the bottom and rare inside, 3 to 5 minutes. Remove the steaks to a cutting board and let stand for at least 10 minutes. Carve the meat against the grain on a sharp angle into 3 slices. The rarer you like your meat, the thicker the slices should be. Just before serving, melt the butter in the pan over medium heat. Return the steak slices to the skillet. Immediately pour the 1/4-cup Scotch whiskey into the pan, keeping your face averted, because sometimes it catches on its own. Carefully ignite with a match and shake the pan until the flames subside. Serve at once or cook 1 to 2 minutes longer if you want the meat well done. Serve the steak with the pan juices poured over the slices.
WHISKEY GLAZED FLAT IRON STEAKS AND GRILLED POTATOES
The flat iron steak is the second most tender cut of beef, after the petit filet mignon. It comes from the top blade of the chuck. You may see a flat iron steak incorrectly labeled if it has a thick muscle that runs down the center of the steak. A true flat iron is cut horizontally just above and below that tough muscle (rather than vertically through it) so the muscle can be discarded and all that is left is very flavorful and tender beef. If you don't see these steaks in your grocery store, ask your butcher to cut them for you. In most cases, the butcher would be happy to comply and it is well worth it.
Provided by Food Network Kitchen
Categories main-dish
Time 45m
Yield 4 servings
Number Of Ingredients 10
Steps:
- Preheat a grill on medium-high heat. Whisk together the whiskey, brown sugar, 1 1/2 teaspoons salt and 1 teaspoon pepper until the sugar and salt are dissolved. Stir in 2 tablespoons of the oil and the garlic. Add the steaks, turn a few times to coat with the marinade and let stand at room temperature for 20 minutes.
- Meanwhile, quarter each potato lengthwise to form wedges and put in a medium pot. Cover with cold water to cover by 1-inch and add salt until the water tastes like sea water. Bring to a boil over medium-high heat, reduce the heat to medium and simmer until tender (but not falling apart), about 15 minutes. Drain well. Toss with 1 tablespoon olive oil.
- Remove the steaks from the marinade and pat dry with paper towels. Pour the marinade into a small pot and bring to a boil. Boil for 2 to 3 minutes until slightly reduced, making sure the sugar does not burn, to make a glaze and sauce for the steak.
- Grill the steaks until an internal temperature on an instant-read thermometer reads about 130 degrees F, 3 to 4 minutes per side, brushing with the boiled marinade several times in the last few minutes of grilling time. (If you are cooking the filet mignon steaks, you will need to increase this time to 8 to 10 minutes per side to account for the thicker cut). Transfer to a large plate to rest for 5 to 10 minutes. While the steaks grill, add the potatoes to the grill and grill until well-marked and crispy, turning to grill all sides, about 5 minutes total. Transfer the potato wedges to a bowl.
- Toss the grilled potatoes with the remaining 1 tablespoon oil, chives, vinegar and salt and pepper to taste. Remove the garlic cloves from the remaining glaze and serve drizzled over the steaks with the potatoes on the side.
WHISKEY-PEPPER GRILLED STEAK
This grilled steak recipe with red wine sauce was originally taken from the Chatelain magazine August 2002 issue.
Provided by bbgrl79ca
Categories Steak
Time 35m
Yield 4 serving(s)
Number Of Ingredients 8
Steps:
- In a small saucepan, stir wine with whisky, garlic, chili flakes, Worcestershire, salt and pepper.
- Lightly brush both sides of steaks with mixture and set aside.
- Set saucepan over medium-high heat.
- Boil, uncovered, stirring occasionally until reduced to about 1/3 cup (75 ml), about 10 minutes.
- Turn heat to low to keep sauce warm.
- Meanwhile, lightly oil grill and preheat barbecue to medium-high.
- Place steaks on barbecue and grill with lid closed, turning once, until meat resists slightly when pressed.
- This will take about 5 minutes per side for medium-rare.
- Drizzle with warm whisky sauce.
- Serve immediately.
- PORTION TIP: Many strip loin steaks are 12 oz (375 g) or larger.
- You may wish to grill one, then slice it in half for 2 servings or use the second half to make sandwiches.
Nutrition Facts : Calories 70.7, Sodium 334.6, Carbohydrate 3.4, Fiber 0.2, Sugar 0.8, Protein 0.4
WHISKEY SIRLOIN STEAK
Make and share this Whiskey Sirloin Steak recipe from Food.com.
Provided by Stephen Shafer
Categories Steak
Time 18m
Yield 1 dinner, 2-4 serving(s)
Number Of Ingredients 6
Steps:
- In a large container, combine all ingredients except the steak, and mix.
- Add the steak and turn to coat.
- Refrigerate for at least 8 hours or overnight.
- Drain and discard the marinade.
- Place steak on a broiler pan coated with cooking spray.
- Broil 4 to 6 inches from the heat for 7 to 9 minutes on each side or until meat reaches desired doneness.
- (For medium rare, a meat thermometer should read 145).
Nutrition Facts : Calories 619.7, Fat 35.1, SaturatedFat 13.7, Cholesterol 150.4, Sodium 2118.8, Carbohydrate 9.2, Fiber 0.4, Sugar 7, Protein 47.1
PEPPER STEAK
Make and share this Pepper Steak recipe from Food.com.
Provided by Charlotte J
Categories Meat
Time 10h30m
Yield 4 serving(s)
Number Of Ingredients 12
Steps:
- Cut steak into strips.
- Combine flour, salt, and pepper into a ziplock bag add steak and toss until coated.
- Add coated steak, onion, garlic, and green pepper to the crock-pot (slow cooker); stir.
- Mix together tomatoes, beef base, soy sauce, and Worcestershire sauce then pour into crock-pot.
- Cover and cook on low setting for 8-10 hours .
- If you'd like a thick gravy, one hour before serving turn to high setting, and add a smooth paste of 3 tbs flour and 3 tbs butter (or water) stir into crock-pot.
- Serve over a bed of rice.
Nutrition Facts : Calories 871, Fat 27.2, SaturatedFat 10.6, Cholesterol 165.6, Sodium 733.1, Carbohydrate 95.6, Fiber 5, Sugar 6.7, Protein 56.9
BLACK ANGUS WHISKEY PEPPER STEAK
Make and share this Black Angus Whiskey Pepper Steak recipe from Food.com.
Provided by byZula
Categories Steak
Time 45m
Yield 2 serving(s)
Number Of Ingredients 13
Steps:
- Fire up the barbecue.
- In a saucepan or deep skillet, make the whiskey pepper sauce by sautéing the white onions in the butter over high heat.
- In about 3 minutes the onions will begin to turn brown.
- Add 1 cup of the beef stock to the onions.
- Add the cracked black pepper and garlic at this point as well.
- Continue to simmer over medium-high heat until the sauce has reduced by about half.
- Add the whiskey, green onion, and remaining 1 cup of beef stock to the sauce and let it simmer over low heat while you prepare the steaks.
- Spread 1/2 teaspoon of cracked pepper over the entire surface of each side of the sirloin steaks and press it into the steaks so that it sticks.
- Melt 2 tablespoons of butter in a large skillet over medium-high heat.
- Drop the steaks into the melted butter and sear each side of the steaks for 1 1/2 to 2 minutes or until brown.
- When the barbecue is good and hot, grill the steaks for 3 to 5 minutes per side or until they are done to your liking.
- Salt the steaks lightly as they grill.
- When the steaks are just about done, combine the cornstarch with the tablespoon of water in a small bowl.
- Stir just until the cornstarch dissolves. Remove the whiskey sauce from the heat and add the cornstarch to it.
- Put the sauce back on the heat and continue to cook on low until the sauce is thickened to the consistency you desire.
- Serve the steak doused with whiskey pepper sauce.
More about "whiskey spepper steak food"
WHISKEY PEPPER SAUCE - PRIMO'S GOURMET FOOD
From primosgourmetfood.com
ぞくぞくと閉店…「いきなりステーキ」はなぜこれほど凋落し ...
From news.yahoo.co.jp
STEAK WITH WHISKEY PEPPERCORN SAUCE | THE ENGLISH KITCHEN
From theenglishkitchen.co
ペッパーフードサービス、いきなり!ステーキの一部店舗で ...
From nikkei.com
STEAK WITH WHISKY PEPPERCORN SAUCE RECIPE | FOOD NETWORK UK
From foodnetwork.co.uk
STUART ANDERSON'S BLACK ANGUS - TOP SECRET RECIPES
From topsecretrecipes.com
いきなり!ステーキ、2024年「福袋」1月1日発売、3000円で ...
From news.goo.ne.jp
BEST WHISKEY PEPPERCORN SAUCE FOR STEAK RECIPE - FOOD52
From food52.com
いきなり!ステーキ『福袋』販売決定 | 株式会社ペッパー ...
From digitalpr.jp
GRILLED SIRLOIN STEAK WITH PEPPERCORN WHISKY SAUCE
From saltedmint.com
「いきなり!ステーキ」創業者(81)“3度目”挑戦 今度は和牛 ...
From news.tv-asahi.co.jp
いきなり!ステーキ、2024年「福袋」1月1日発売、3000円で ...
From news.yahoo.co.jp
いきなり!ステーキ「福袋」、1000円お得な食事割引券入り ...
From news.yahoo.co.jp
WHISKEY SPEPPER STEAK - LUNCHLEE
From lunchlee.com
丸ごと1本分のウイスキーを染み込ませた極上ステーキ── ...
From gqjapan.jp
WHISKEY SPEPPER STEAK RECIPE | FOOD.COM
From recipebridge.com
みんなの「ペッパーステーキ」レシピが23品 - クックパッド
From cookpad.com
STUART ANDERSON'S BLACK ANGUS WHISKEY PEPPER STEAK - TOP ...
From topsecretrecipes.com
ウイスキーと肉料理。最高のマリアージュを見せるステーキと ...
From barrel365.com
【肉はウイスキーに漬けろ】至高のシャリアピンステーキ ...
From pieceke.com
ステーキとウイスキーの素敵な関係|たのしいお酒.JP
From tanoshiiosake.jp
DELICIOUS WHISKEY STEAK SAUCE RECIPE - THE TRELLIS
From thetrellis.com
閉店止まらぬ「いきなりステーキ」、“逆効果”だった前社長 ...
From msn.com
WHISKEY SPEPPER STEAK
From champsdiet.com
みんなの「ウィスキー ステーキ」レシピが13品 - クックパッド
From cookpad.com
ぞくぞくと閉店…「いきなりステーキ」はなぜこれほど凋落し ...
From msn.com
「いきなり!ステーキ」創業の一瀬邦夫氏、和牛で3度目のヒット ...
From nikkei.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love