Are you looking for a classic and flavorful dinner recipe to impress your family and friends? Look no further than this delicious and easy Peppersteak with Cabernet Sauce recipe. With juicy strip steaks coated in a pepper crust and drenched in a rich red wine sauce, this dish guarantees satisfaction.
Not only is this recipe simple and low-stress to make, but it also utilizes ingredients that are often readily available at your local grocery store. A beautiful blend of ground black pepper, kosher salt, and olive oil adds intense flavors to the steak while the savory Cabernet sauce perfectly complements the meat’s juiciness.
This recipe is perfect for celebrating special occasions or for simply sprucing up a weeknight dinner. So why settle for another plain-old steak when you can impress your taste buds (and your loved ones) with the complex flavors of our Peppersteak with Cabernet Sauce recipe?
Why You’ll Love This Recipe
There are countless options to choose from when it comes to steak recipes, but this classic peppersteak with cabernet sauce recipe is guaranteed to stand out from the rest. First and foremost, this recipe is relatively simple to prepare, so even if you’re new to cooking, you can confidently attempt it.
What’s more, the flavor combinations in this dish are truly exceptional. The black pepper crust on the steak pairs wonderfully with the rich and savory cabernet sauce that has been infused with the flavors of shallots, red wine, and beef broth. Every bite explodes with a piquant burst of flavor that will undoubtedly satisfy your cravings.
Additionally, this dish is versatile enough to work for any occasion. It makes a delicious weeknight dinner for two or an impressive main course for a dinner party. No matter who you’re serving or when, this recipe definitely won’t disappoint.
So if you crave a meal that is decadent yet easy to make and has a unique set of flavors that combine into one amazing bite, then don’t hesitate to try out this classic peppersteak with cabernet sauce recipe!
Here is a list of ingredients you will need to create this savory and flavorful “Pepper Steak with Cabernet Sauce Recipe”. To make this dish a success, make sure you have all the required ingredients on hand.
For the Pepper Crusted Steaks:
- 2 New York Strip Steaks (about 1 1/2 inches thick)
- Kosher Salt
- Freshly Ground Black Pepper
- Olive Oil
For the Cabernet Sauvignon Reduction:
- 1 tbsp Butter
- 2 large Shallots, sliced thin
- 3/4 cup Dry Red Wine, like Cabernet Sauvignon
- 1/2 cup Beef Broth
- 1 tbsp Soy Sauce
- Kosher Salt and Freshly Ground Black Pepper to taste
With these ingredients, you’ll be able to create a mouthwatering dish that is perfect for any special occasion. Make sure to follow the recipe exactly to ensure that your dish is full of flavor and packed with taste.
The Recipe How-To
Now that we have all our ingredients lined up, it’s time to get cooking. This peppered steak recipe is easy to follow and will yield tender and juicy steak with a rich wine sauce.
Preparing the Steak
Step 1: Start by seasoning the steak with ground black pepper. Coat both sides generously and press gently to ensure that the pepper sticks.
Step 2: Sprinkle kosher salt over both sides of the steak. This will add flavor and help tenderize the meat.
Step 3: Heat a large skillet over medium-high heat. Add olive oil, then place your seasoned steak in the pan.
Step 4: Cook your steak for about 5-7 minutes on each side, depending on how you like your steak done.
Preparing the Wine Sauce
Step 1: Remove the cooked steaks from the pan and set them aside to rest.
Step 2: Place the pan back on medium heat and add some diced shallots. Cook until shallots are soft and fragrant.
Step 3: Pour in red wine and let it reduce by half, scraping any brown bits from the bottom of the pan with a spatula.
Step 4: Now add beef broth or veal broth to the reduced wine sauce. Let it simmer for a few minutes until it thickens slightly.
Step 5: Turn off heat and stir in cold butter, one tablespoon at a time until well combined.
Assembling Peppersteak with Cabernet Sauce
Slice your rested steaks thinly against the grain and serve with the delicious cabernet sauce poured over them.
This recipe goes great served alongside roasted vegetables, potatoes, or garlic bread. Enjoy your perfectly cooked pepper crusted steak!
Substitutions and Variations
If you want to switch things up or put your own spin on this classic dish, here are a few substitution and variation ideas to consider:
– Different cuts of steak: While strip steaks work perfectly for this recipe, you can also use other tender cuts of steak like filet mignon or tenderloin. For a more budget-friendly option, flank steak can be used as well; just keep in mind that it may require a longer cooking time if it’s a tougher cut.
– Wine selection: Cabernet sauvignon is the traditional wine to use for the red wine sauce, but you can experiment with other kinds of wine as well. Try a merlot or pinot noir for a slightly different flavor profile.
– Green peppercorn sauce: For an alternative to the red wine sauce, consider making a green peppercorn sauce instead. Simply add some chopped green peppercorns and beef broth to your pan along with some butter and cream, and let it simmer until thickened.
– Mushroom sauce: Another flavorful topping option is a mushroom sauce. Sauté some sliced mushrooms and shallots in butter, then add some beef or veal broth and let it reduce before finishing with some heavy cream.
– Stir fry: If you’re in the mood for something a little lighter, try adapting this recipe into a stir fry dish. Slice your steak thinly and cook it quickly in a hot pan with some sliced bell peppers and onions, then toss with a soy-based sauce and serve over rice or noodles.
– Lamb chops: For a change of pace from beef, try substituting lamb chops instead. Cook them in the same manner as the steak, but adjust the cooking time accordingly for different thicknesses.
– Vegetarian option: If you’re following a vegetarian diet, you can omit the meat entirely and substitute vegetable broth for the beef and veal broths in the sauce. Use roasted mushrooms or cauliflower steaks as the main protein instead.
Serving and Pairing
The classic peppersteak with cabernet sauce recipe is a hearty main dish that pairs well with a variety of sides, sauces, and wines. Here are some recommended serving and pairing options to enhance your dining experience:
– Mashed potatoes or roasted potatoes
– Grilled asparagus, green beans, or broccoli
– Sautéed mushrooms or onions
– Mushroom sauce or green peppercorn sauce
– Shallot sauce or red wine reduction sauce
For the perfect balance between flavors and aromas, pair this peppersteak recipe with a full-bodied red wine such as Cabernet Sauvignon, Merlot, or Shiraz.
If you prefer a white wine, Chardonnay can also complement the richness of this dish nicely. And for those who prefer beer over wine, a hoppy IPA would bring out the bold and spicy flavors in the pepper-crusted steak.
Regardless of your beverage preferences, the key is to choose a wine or beer that is not too sweet as that would overpower the flavors in this savory dish.
Overall, the classic peppersteak with cabernet sauce recipe is a versatile dish that can be paired with many different sides and wines. Experiment with different combinations to find your favorite pairing!
Make-Ahead, Storing and Reheating
This recipe for Classic Peppercorn Steak with Cabernet Sauce is the perfect dinner party dish. The good news is that it couldn’t be easier to prepare, and it also stores and reheats very well.
To make things simple, I suggest cooking the steak in advance and then reheating right before serving. Once you’ve cooked the steak, allow it to rest for at least 10 minutes before slicing. After you’ve sliced the meat into desired thickness, place them on a baking sheet lined with wax paper and refrigerate.
When you are ready to serve, simply reheat in a preheated oven at 350°F for 5-7 minutes or until they are warmed through.
The Cabernet sauce can also be prepared in advance and stored in an airtight container in the refrigerator for up to three days. When reheating, simply warm it over low-medium heat in a saucepan on the stove until heated through. Be sure to stir frequently so as not to burn the sauce.
I don’t suggest making this recipe too far in advance, as the flavors are best when served freshly cooked.
Overall, this recipe of Classic Peppercorn Steak with Cabernet Sauce is perfect for entertaining as it’s simple to prepare, delicious and can be made ahead of time.
Tips for Perfect Results
To ensure that your pepper steak with cabernet sauce comes out perfect every time, here are a few tips that I recommend.
1. Don’t skimp on the quality of the meat: The quality of the steak you use is critical to the success of this dish. Choose tender cuts like ribeye, filet mignon, or tenderloin for best results. If you’re on a budget, flank steak can also work but requires more marinating time and good slicing skills to ensure tenderness.
2. Pat the meat dry before cooking: Moisture is the enemy of a good sear, so make sure to pat your steaks thoroughly dry with paper towels before seasoning them.
3. Season liberally: When it comes to seasoning meat, be liberal but purposeful. Coat your steak generously with kosher salt and freshly ground black pepper for maximum flavor.
4. Let the steak rest before slicing: After you’ve cooked your steaks, let them rest for five to ten minutes before slicing them. This allows the juices to redistribute throughout the meat so they don’t all run out when you start cutting.
5. Use a cast-iron skillet or heavy-bottomed pan: Cast-iron skillets and heavy-bottomed pans retain heat better than thin pans and distribute it evenly across the surface. This makes them ideal for achieving a crispy crust without overcooking your steak.
6. Be patient when making the sauce: The key to a rich and flavorful wine reduction sauce is allowing it to simmer slowly over low heat until it thickens and intensifies in flavor.
7. Keep an eye on the pan gravy: As you cook your steaks, don’t forget about the delicious pan gravy that forms in the skillet. Once you remove your steaks from the pan and onto a serving platter, add some beef or veal broth to deglaze it while still hot and make an amazing sauce with leftover bits in the pan.
8. Serve with simple sides: Pepper steak with cabernet sauce is a rich and flavorful dish that doesn’t need elaborate sides. Keep it simple with roasted vegetables or a green salad to balance out the richness of the meat and sauce.
Now, we move on to the FAQ section of this Classic Peppersteak With Cabernet Sauce Recipe. In this section, I’ll address some of the common questions and concerns you may have while making this recipe. From ingredient substitutions to cooking times, these FAQs will help you get the most out of your experience making this delicious dish. So, let’s get started!
What is pepper steak sauce made of?
As a sommelier, I always appreciate a well-crafted sauce that highlights the main dish. One such sauce that caught my attention is a delectable pepper steak sauce that uses a blend of beef and chicken broth to create a rich base. The sauce is seasoned with soy sauce and just a hint of hot sauce that adds a subtle kick to uplift the flavors. It’s impressive how the sauce manages to add depth to the dish without overwhelming the palate with spiciness.
What is the most tender steak for pepper steak?
For the Peppers and Steak recipe, I suggest complementing it with a cut of meat that boasts excellent marbling, which results in an optimal combination of tenderness and flavor. Flank steak is an excellent choice as it marinates well and can be cooked quickly without compromising its tenderness. Just remember to ensure it is not overcooked to avoid a chewy or rubbery texture.
How do you make pepper steak not tough?
As a sommelier, I’ve learned that the tender texture of pepper steak depends heavily on selecting the right cut of meat and slicing it properly. Flank steak, top round, or sirloin steaks are the best options to achieve optimal tenderness. Slicing the meat against the grain, that is, perpendicular to the long fibers in the meat, is the key to ensure tender and delicious pepper steak. Trust me, this simple technique can make all the difference in your dining experience.
What wine is best with pepper steak?
Matching the right wine with a steak can elevate the dining experience to the next level. For those who prefer their steaks with a heavy dose of seasoning or spice, I recommend a light and fruity wine such as Zinfandel. On the other hand, if the steak is flavored with sweet ingredients like Steak Diane, a dry wine like Malbec would be an excellent complement to balance out the flavors.
In conclusion, this classic pepper steak with cabernet sauce recipe is a true masterpiece. It’s an elegant and delicious dish that will impress your guests and leave them craving for more. The peppery crust of the steak, combined with the rich and bold cabernet sauce, creates a mouthwatering symphony of flavors that will take your taste buds on a journey.
This recipe is easy to prepare, and the ingredients are readily available in grocery stores. You can also make substitutions and variations to suit your preferences or dietary restrictions.
Pair this exquisite dish with a full-bodied red wine like cabernet sauvignon, merlot, or syrah for an unforgettable dining experience. The wine will complement the flavors of the pepper steak and enhance the taste of the cabernet sauce.
Whether you’re hosting a dinner party or treating yourself to a special meal, this classic pepper steak with cabernet sauce recipe is sure to please. So don’t hesitate to give it a try and discover a new favorite dish!
Classic Peppersteak With Cabernet Sauce Recipe
- 6 (6 -8 ounce) sirloin strip steaks
- 4 tablespoons cracked peppercorn blend (black, green and pink)
- kosher salt
- 1 tablespoon olive oil
- 3 shallots, sliced
- 1 cup cabernet sauvignon wine (pick a good one)
- 1 1/2 cups beef broth or 1 1/2 cups veal broth
- 1 cup cream
- 2 tablespoons butter
- Season steaks with peppercorn and Kosher salt.
- In a heavy saute pan, over medium heat, add olive oil and 1 tablespoons butter. Place steaks in pan and cook for 2 to 2-1/2 minutes on each side to medium-rare. Set aside.
- Pour off most of the fat, reduce heat to medium and add shallots. Cook, stirring until soft. Add cabernet and reduce to glaze. Add broth and reduce by half. Add cream and reduce until thickened. Season with salt. Pour over steak and serve.