I was never a big red meat fan, that is until I started culinary school. The philosophy in class is TASTE everything. This really is the only way to expand your pallet and it also makes you a better cook! I realized that red meat is best enjoyed medium-rare (of course many people will argue) and I had always had it well done, thus leading to the chewy texture I did not enjoy.

Regardless of how you like your steak cooked this preparation is fabulous. Quick, easy, and full of flavor. The recipe below should lead to a medium-rare steak, so please adjust your cooking times, unless you want to taste the best steak ever :)

Meal: Pepper Steak & Lyonnaise Salad

Pepper Steak
Recipe from Kendall College

2-4 oz boneless strip steaks
Salt, to taste
1 1/2 tsp cracked black pepper
1/2 fl. oz butter (preferably clarified)
1/2 fl. oz Cognac
1 fl. oz heavy cream
1/2 oz butter

Bring steaks to room temperature and season with salt. Spread peppercorns on your cutting board and press the steaks into them, lightly coating each side.

Saute the steaks in the (clarified) butter over high heat for 2-3 mins on each side.

Remove the pan from the heat. Pour the cognac over the steaks, return the pan to heat and flambe. When the flames subside, remove the steaks from the pan and keep warn on a plate.

Add the cream to the pan. Bring to a boil and reduce for 2 mins over high heat. The remove from the heat and add the butter in, stir till melted. Pour the sauce over the steaks and serve.