Ingredients
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4
-
-
3
-
-
1
-
4 - 6
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-
-
-
-
-
-
-
-
Directions
Mean Chef’s Steak Au Poivre,I adopted this recipe after its original poster, Mean Chef, departed the site. I have made this recipe a few times, without the sauce to cut calories, and I never would’ve thought steak made in the oven would be so delicious!!! Mean posted the recipe on Apr 3, 2003. (IHHDRO),Three words: O, M, G… This was so freaking good. Used a thick porterhouse; browned chopped onions in the pan after the steak came out and sprinkled the final product with chopped parsley. Served with au gratin potatoes ( which were also ridiculously good. We will be making this again and again and again. In fact, if I had another steak I’d eat it right now.,Dinner was fabulous tonight. used NY strip & ribeye. Before adding the wine, which used merlot, I added the butter to the pan first and I sautd some sliced mushrooms and onion then I added the wine. Yummy for our tummy.
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Steps
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1
Done
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Heat the Oven to 500f. |
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2
Done
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Sprinkle the Steaks With Salt on Both Sides, and Then Press the Ground Peppercorns Into the Steaks on Both Sides. |
|
3
Done
|
Set a Large Cast-Iron Skillet Over Medium-High Heat and Add Just Enough Olive Oil to Make a Light Film. |
|
4
Done
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When the Oil Is Very Hot, Add the Steaks, Cooking Until Nicely Browned on One Side, About 3 Minute. |
|
5
Done
|
(if the Pan Is Small, Work in Batches.) Flip the Meat Over and Put the Skillet in the Oven. |
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6
Done
|
For Medium-Rare Steaks, Roast For 3 Minutes For 6-Ounce Steaks; 4 Minutes For 8-Ounce Steaks. |
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7
Done
|
Check For Doneness With the Tip of a Knife or by Pressing With Your Fingertips, Keeping in Mind That the Steaks Will Cook a Bit More as They Sit. |
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8
Done
|
Transfer the Steaks to a Warm Plate and Tent With Foil. |
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9
Done
|
With a Spoon, Remove Any Fat from the Skillet. |
|
10
Done
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Put the Skillet Back on the Burner and Heat to Medium High. |
