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. |
|
2
Done
|
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
|
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. |
|
9
Done
|
With a Spoon, Remove Any Fat from the Skillet. |
|
10
Done
|
Put the Skillet Back on the Burner and Heat to Medium High. |
