If you want people to have one steak each then buy four 1-inch (2.5 cm) thick rib eyes. They will take 4 minutes per side for medium rare. Always grill with the lid down.
Ingredients:
Two 2-inch (5-cm) thick rib-eye steaks
1 tbsp (15 mL) olive oil
Kosher salt and freshly ground pepper
Directions:
Preheat grill to high.
Brush steaks with oil. Season with salt and pepper. Place steak on grill and grill for 5 minutes. Do a quarter turn and grill 2 minutes longer. Turn over and grill 5 minutes, make a quarter turn and grill 2 minutes longer for rare or 5 for medium rare.
Serves 4
Peppercorn Brandy Sauce
The classic pepper steak sauce, this is great with all grilled steaks. If you cannot buy the coloured peppercorns then use all black.
Ingredients:
1 cup (250 mL) red wine
1 tsp (15 mL) balsamic vinegar
2 cups (500 mL) beef or veal stock
1/2 cup (125 mL) whipping cream
1 tsp (5 mL) cracked pink peppercorns
1 tsp (15 mL) cracked green peppercorns
1 tsp (5 mL) cracked black peppercorns
2 tbsp (25 mL) brandy
Directions:
1. Add wine and balsamic vinegar to pot and bring to a boil on high heat. Boil until only 2 tbsp (25 mL) liquid remains, about 10 to 15 minutes. Add stock and bring to boil.
2. Continue to cook about 10 minutes until sauce reduces to 1 cup (250 mL). Add cream and reduce again until sauce is thick and glossy, about 3 to 5 minutes. Stir in peppercorns and brandy and simmer 2 more minutes to amalgamate flavours. Salt to taste.
Makes about 3/4 cup (175 mL)
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