It is not that difficult to cook a nice steak at home as long as you have quality products at hand and the cooking technique is correct. If you follow the basic steak cooking rules, you can surely enjoy a great tasting steak from the comfort of your home with an upgrade of homemade peppercorn sauce.
Basic Steak Rules
- Beef temperature must be the same as room temperature in order for it to cook evenly. Remove your steak from the fridge and the package at least 2 hours before cooking.
- Control the doneness of your steak by keeping an eye on its cooking time or temperature (you’ll need a meat thermometer for that): 4-6 min. (51-59°C) for medium, 5-8 min. (above 60°C) for well-done steak, depending on its thickness and cooking heat.
- Cook steak on a well preheated frying pan. Water should evaporate immediately if you splash a few drops on the pan.
- Once the steak is done cooking, transfer it on a chopping board and leave it to “rest” for a couple of minutes so that its juices can be distributed evenly throughout the meat (cover with foil to keep it hot). If you cut the steak too quickly, you will loose most of its juices which equals losing moisture and flavour.
Heat a heavy-bottomed frying pan, add a touch of oil.
Salt steaks on both sides lightly and add to the frying pan. Cook for 3 minutes on each side.
Make sure your steak is at room temperature before cooking. Remove it from the fridge and packaging at least 2 hours prior.
In the meantime, prepare the sauce. Crush peppercorns using a pestle and mortar or the blade of your knife, crush garlic with a garlic press. Melt butter in a small saucepan, add garlic and cook until softened. Add peppercorns, mustard seeds, 0,25 cup of white wine, sugar, a touch of salt. Heat on medium stirring occasionally until sugar dissolves and the sauce starts to thicken.
Transfer cooked steaks on a cutting board and cover with foil so they remain warm. Let stand for 4-5 minutes.
Once the steak is done cooking, transfer it on a chopping board and leave it to “rest” for a couple of minutes. That way its juice can be distributed evenly throughout the meat. If you cut the steak too quickly, most of its juice will ooze out which equals losing moisture and flavour.
Pour the remaining white wine into the same frying pan where you cooked your steaks – wine will help to deglaze the dried beef juices which are full of flavor. Pour this liquid out of the frying pan into the peppercorn saucepan. Continue to cook for a couple more minutes until it thickens, then stir in the finely chopped coriander. Add more salt if needed.
Cut beef steaks into thin slices, sprinkle with salt and drizzle generously with the peppercorn sauce. Serve immediately while hot.
For the steak
- 2 Topside beef steaks
- sea salt
- a touch of extra virgin olive oil
For the peppercorn sauce
- 2 tbsp of unsalted butter
- 0,5 cup of dry white wine
- 2 tsp of unrefined brown sugar
- 2 tsp of multi-coloured peppercorns
- 1 tsp of mustard seeds
- handful of fresh coriander
- 2 garlic cloves
- sea salt