Pan Seared Steak with Jalapeño Jelly Pan Sauce
Recipe Number: 1231953176
Contributor: Chef Roy Rating: Recipe Unrated Rate
This Recipe Review
This Recipe
Serves:
2
Calories Per Serving: NA
Preparation Time: 20 to 30 minutes
Difficulty: Average Print
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Recipe is Unreviewed
Ingredients:
Rub for the Steaks: 2 each 8oz NY Strips or Your Favorite Steak 1 Tbsp Fresh Ground Pepper Corns (toasted in a skillet to mellow their flavor) 1 Tbsp Granulated Garlic 1 Tbsp Kosher Salt 1 Tbsp Freshly Ground Coffee Grounds 1 tsp Worcestershire Sauce 2 Tbsp E.V. Olive Oil
Pan Sauce 3 Tbsp Jalapeño, Black Berry, or Black Raspberry Jelly ¼ C Beef Broth 1 Tbsp Butter Kosher Salt & Blk Pepper to taste
Cooking
Instructions:
For the Steak rub:
Place steaks on plate and cover each steak with spices, coffee, Worcestershire, and 1Tbsp olive oil, and allow to rest for 10 to 20 minutes.
Toasting the Peppercorns:
Heat a heavy skillet to medium-high heat and add pepper corns.. allow to toast for 1 to 2 minutes or until you just start to smell them – this develops the flavor of the pepper corns into a mild and nutty flavor.. allow to cool and place in your favorite pepper grinder. Now they're ready for you to use at any time
Cooking the Steaks:
In the same skillet you toasted the peppercorns in heat to med high heat and add remaining olive oil.. The oil should start to smoke a bit if the pan is hot enough. Pat steaks dry with paper towel, and add steaks to hot skillet and allow to brown…. For best results do not move them around every second or so, just let them sit and brown…for 3 to 5 minutes per side or longer depending on your preferred done-ness 3 to 5 minutes per side for med-rare, 4 to 6 minutes for med, 5 to 7 minutes for med-well, and 6 to 9 per side for well. Time cooking depends greatly on the thickness of the steaks, and that is why I prefer 8oz steaks. During browning you may need to reduce or increase the heat depending on the size of the steaks as well. After steaks are nicely browned, remove from skillet and place on clean plate and put into the microwave (not to cook with the microwave, but to allow them to rest and remain warm).
For the Pan Sauce -In the hot skillet, after removing the steaks, add the jelly and broth while scrapping the pan to get the brown bit off the bottom, allow the liquid to reduce almost by ½. Turn off the heat and add the butter and mix into the pan sauce with a fork. Add blk pepper and salt to taste and serve sauce across your rested steaks. Enjoy!
Serving
Suggestions:
Serve with your favorite rice, roasted vegetable couscous, or with baked potatoes
Additional
Comments:
This recipe may seem difficult because of the lengthy instructions, but is quite easy, and a nice alternative to grilling when the weather is uncooperative.
