Peppercorn rubbed rib eye steaks sauteed to temperature and served with a rich cream sauce with green onion.
Ingredients:
- 5 tsp whole peppercorns
- 4 rib-eye steaks (6 oz. each)
- 3 TBSP vegetable oil
- 3 tsp butter
- 2 TBSP chopped green onion
- 1/2 C dry white wine or chicken broth 1/2 C whipping cream
Method
1. Crush peppercorns w/a mallet or heavy saucepan. Press crushed peppercorns evenly over both sides of each steak. Heat oil in a large skillet over med-high heat until almost smoking
2. Add steaks to skillet. Cook for 3 min. per side for med. Remove steaks to a serving platter; keep warm. Drain fat from skillet. Add 2 tsp butter and green onions to skillet.
3. Saute green onions over med. heat until tender, about 4 min. Add broth. Simmer over low heat, stirring frequently, for about 5 min. or until liquid is absorbed.
4. Stir whipping cream into skillet. Simmer, stirring continually, w/a wire whisk for 1 min. Add remaining butter, whisk until melted.
5. Pour sauce over steaks. Serve immediately.
