Savory Peppered Steak in Delectable Red Wine Sauce
Delectable steak dishes are always a great pick when it comes to comfort food, and this recipe does not disappoint. The peppered steak in red wine sauce is an extraordinary dish that combines the smokiness of bell peppers with the subtle sweetness and depth of red wine sauce. This dish would make an excellent addition to any special occasion, dinner party, or even as a weekend meal for the family.
It’s no secret that pepper steak recipes can often taste bland or tough. However, with the perfect method and seasoning, this recipe results in tender meat that is bursting with flavor with every bite. This recipe presents a great way to add some impressive new elements to your next dinner party or impress your significant other with your culinary skills.
Whether you’re entertaining guests or looking for a hearty meal to savor at home, this recipe promises to deliver nothing but the best flavors. A succulent and juicy steak cooked to perfection with an aromatic rosemary thyme seasoning garnished on top and elevated further by a tangy peppercorn red wine sauce. Let your taste buds take off on a delightful journey- It will be one of your new favorite meals in no time!
Why You’ll Love This Recipe
Attention all steak lovers! Are you searching for the perfect steak recipe to impress your family and friends? Look no further! This peppered steak in red wine sauce recipe is packed with flavors and offers the ultimate dining experience. Here’s why you’ll love this recipe:
Firstly, the combination of black pepper, thyme, and rosemary creates a rich and aromatic flavor profile that elevates this dish to restaurant-level quality. The peppercorns used in our recipe are freshly cracked which gives the steak a distinct pepper flavor that balances perfectly with the wine sauce.
Secondly, this recipe includes an irresistible red wine sauce that enhances the taste of the steak, creating a tender texture to each bite. The red wine pan sauce, flavored with soy sauce and chicken broth, adds depth and richness to the overall taste, making it hard for anyone not to fall in love with it.
Thirdly, we have included some suggestions on how you can make this recipe your own by including variations such as pan-seared beef tenderloin or Tuscan porterhouse steak with peppercorn jus. You can even add bell peppers or sliced mushrooms to the dish for added texture and taste. The options here are endless!
Finally, our recipe is quick and easy to follow. This meal can be whipped up in under an hour without too much hassle, leaving more time to enjoy the company of your loved ones.
In summary, this peppered steak in red wine sauce recipe is a must try for all steak enthusiasts who are looking for an unforgettable dining experience. Not only is it packed with flavors, but it’s also versatile enough to customize according to your preferences. Give it a go and let us know how it turns out – we promise it won’t disappoint!
Ingredient List
Here are the ingredients you will need to create this delectable Peppered Steak in Red Wine Sauce recipe:
- 2 New York strip steaks (1 1/4 inches thick)
- 2 teaspoons of black peppercorns, ground
- 2 tablespoons of olive oil
- 1 large bell pepper, sliced thin
- 1 large onion, sliced thin
- 4 cloves of garlic, minced
- 2 cups of red wine
- 1 cup of chicken broth
- 1 tablespoon of soy sauce
- 1/2 teaspoon of hot sauce
- 1/2 teaspoon of garlic powder
- 1/2 teaspoon of thyme leaves, dried
- 1/2 teaspoon of rosemary leaves, dried
- Salt (to taste)
The Recipe How-To
Preparing the Steak
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Start by seasoning the steak with 2 teaspoons of black pepper and 1 teaspoon of garlic powder on both sides.
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Heat up 2 tablespoons of olive oil in a pan over medium heat. Once it’s hot, add your seasoned steak and cook it for about 4-5 minutes on each side, depending on how thick your steak is and how well you want it cooked.
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Once it’s cooked, remove the steak from the pan and transfer it to a plate. Cover it with aluminum foil to keep it warm while you prepare the red wine sauce.
Making the Red Wine Sauce
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In the same pan you used to cook your steak, add 1 large sliced onion, 1 sliced bell pepper, 8 ounces of sliced mushrooms, and sauté them for about 2-3 minutes over medium heat.
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Next, add 1 and ½ cups of red wine to the pan, followed by 2 tablespoons of soy sauce, 2 teaspoons of fresh chopped thyme, and 1 teaspoon of fresh chopped rosemary. Bring everything to a boil while stirring constantly.
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Add 1 cup of chicken broth to the mix and let everything simmer for another 5-6 minutes or until the sauce has reduced by half.
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If you like your sauce spicy, you can add a few dashes of hot sauce at this point.
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Once your sauce has thickened and reduced in volume, pour it over your peppered steak.
Serving Your Peppered Steak in Red Wine Sauce
You can enjoy this dish alongside roasted vegetables like asparagus or green beans, or with some mashed potatoes or a side salad.
Bon appétit!
Substitutions and Variations
While the recipe calls for certain ingredients, it’s always fun to switch things up and try something new. Here are some substitutions and variations you can use to make this peppered steak in red wine sauce recipe your own:
– Steaks: You can use any cut of steak you like, such as flank steak, filet mignon or even a beef tenderloin. Just make sure to follow the same preparation steps for tender, juicy meat.
– Wine: If you don’t have or don’t want to use red wine, you can substitute it with beef broth or chicken broth. You can also use Tuscan porterhouse steak with red wine peppercorn jus instead.
– Peppercorns: If you prefer a milder flavor, reduce the amount of black pepper or try using white peppercorns instead.
– Bell peppers: While the recipe calls for red bell peppers, feel free to swap them out for yellow or green peppers. This will add a slight variation in taste and color.
– Mushrooms: If you’re not a fan of mushrooms, simply omit them from the recipe. Alternatively, you could use other vegetables like carrots or zucchini instead.
– Sauce: To spice up your sauce, try adding a dash of hot sauce or soy sauce while cooking. This will add a kick to the final product.
Don’t be afraid to get creative with this recipe and experiment with different ingredients to discover new flavors!
Serving and Pairing
Peppered Steak in Red Wine Sauce is one of the best steak recipes out there, and it deserves to be paired with a wine that will enhance its savory flavors. With its rich and hearty taste, this steak recipe pairs perfectly with a full-bodied red wine like the Cabernet Sauvignon or Pinot Noir.
The peppercorn adds a kick that is perfectly balanced by the flavors of the wine, making for an elegant and sophisticated dining experience. This dish also goes great with a side of bell peppers or roasted mushrooms.
When serving this dish to guests, I recommend plating the steak alongside the red wine sauce for easy dipping. Add some thyme or rosemary garnish on top of the steak to add some color and flavor.
For those who prefer to stay away from alcohol, consider pairing this dish with some sparkling water or iced tea to refresh your palate. No matter what you choose to sip on, Peppered Steak in Red Wine Sauce will definitely impress your guests and bring warmth and comfort to any dinner table.
Make-Ahead, Storing and Reheating
You can prepare this peppered steak in red wine sauce recipe ahead of time by making the sauce and cooking the steak separately. Store the sauce and steak covered in the refrigerator for up to three days. When you’re ready to serve, reheat the pepper steak in a pan with a tablespoon of olive oil until it’s heated through.
If you have leftover peppered steak, store it in an airtight container in the refrigerator for up to three days. The flavors will absorb into the meat as it sits, making it even more flavorful once reheated. Simply heat it up in a pan or microwave until warmed through, and enjoy.
Alternatively, this recipe is ideal for freezing. You can cook the peppers, onions, mushrooms, and garlic ahead of time and freeze them until you’re ready to use them. You can also cook and slice your steak before freezing it. To defrost, transfer the food to the refrigerator a day or two before you want to serve it. Once thawed, heat it on low heat in a pan until warmed through.
With this make-ahead and storing steps, serving a delicious and flavorful meal has never been easier!
Tips for Perfect Results
To achieve the best taste for your peppered steak in red wine sauce, try these simple tips.
Firstly, choose the right cut of meat. The flank steak is a great option as it tends to have long muscle fibers that soak up flavors and become tender when cooked low and slow. However, if you prefer a more luxurious cut, go for filet mignon, beef tenderloin or the Tuscan porterhouse steak. Just keep in mind that these are pricier and require less cooking time since they’re tender already.
Secondly, make sure to get a good crust on your steak. This can be achieved by cooking it at high heat for a short period. Simply sear the meat on each side until browned and crispy before reducing the heat and allowing it to cook slowly to perfection.
Thirdly, don’t forget to season your steak with salt before cooking. Salt enhances the flavor of meat and creates a tasty crust when combined with olive oil.
Fourthly, let your steak rest before slicing it. Resting allows the juices to redistribute throughout the meat, making it tender and juicy. Cover your steak loosely with foil and let it rest for at least five minutes.
Lastly, pair your peppered steak in red wine sauce with a good wine like Merlot or Cabernet Sauvignon. These full-bodied wines complement the flavors of thyme, rosemary and peppercorns in the sauce perfectly.
By following these simple tips, you’ll be able to create a delicious peppered steak in red wine sauce that any food critic would give two thumbs up!
FAQ
As you prepare this scrumptious Peppered Steak in Red Wine Sauce Recipe, some questions may arise such as the perfect steak cut or possible substitutes for certain ingredients. Here are some FAQs that might help you achieve a sumptuous pepper steak with a velvety wine pan sauce that’s sure to please everyone at your dinner table.
What wine is best with pepper steak?
Pairing wine with heavily seasoned or spiced steaks can be tricky. If you’re indulging in a peppercorn steak or other heavily spiced beef, it’s best to choose a wine that balances out those bold flavors. A Zinfandel with its light, sweet, and fruity taste can help cut through the seasoning and enhance the flavor of the dish. However, if you’re treating yourself to a steak flavored with sweet ingredients like Steak Diane, choosing a drier wine such as Malbec can better complement the dish.
What cut of steak is best for pepper steak?
To achieve a pepper steak with exceptional restaurant-like quality in your home cooking, it is vital to carefully choose the right type of steak. Fresh flank steak, sirloin, or round steak are the optimal choices for pepper steak recipes, as these cuts of meat are firm, tender, and have a sweeter flavor when compared to frozen steaks.
How do you make pepper steak not tough?
As a sommelier, I can attest that the cut and preparation of a steak can greatly impact its texture and flavor. To ensure tender and juicy pepper steak, it’s essential to select the right type of beef and cut it properly. For optimal results, I recommend using flank steak, top round, or sirloin steaks, and slicing the meat against the grain to break down the long muscle fibers. This simple technique can make a world of difference in the quality of your pepper steak.
What is pepper steak sauce made of?
As a sommelier, I’ve come across a delicious pepper steak sauce that is worth trying. Its richness is due to a blend of beef and chicken broth, both of which contribute to its intricate flavors. To accentuate the tastes and aromas even further, soy sauce and hot sauce are added, which gives a slight kick without making it spicy.
Should I pepper steak before searing?
When seasoning meat with peppercorn, it is important to take note of the size of the peppercorn. If the peppercorns are too large, they can create an uneven sear as they prevent the meat from properly touching the pan. However, as long as one is mindful of the peppercorn size and the desired flavors, there should be no problem with seasoning the steak with peppercorn before cooking.
Bottom Line
In conclusion, this peppered steak in red wine sauce recipe is a must-try for all steak lovers out there. With its perfectly tender and flavorful meat, enhanced by the rich taste of red wine sauce, it will definitely satisfy your cravings and leave you feeling fulfilled.
Additionally, this recipe provides a great opportunity for experimentation, as it can be easily modified to suit your preferences. You can swap the type of steak used or adjust the seasoning to cater to your tastes. Not to mention, the versatile red wine pan sauce lends itself well to other proteins like chicken or pork.
So go ahead and give this recipe a try! Impress your dinner guests with a delicious and fancy meal that’s easy to make at home. With its bold flavors and tender meat, you’re sure to have everyone asking for seconds. And don’t forget to pair it with your favorite sides and a glass of red wine to complete the experience.
Trust me, this peppered steak in red wine sauce recipe will knock your socks off – impressing even the toughest critics. Bon appétit!
Peppered Steak in Red Wine Sauce Recipe
Ingredients
- 2 teaspoons peppercorns
- 1 tablespoon olive oil
- 2 steaks
- 100 ml red wine
- 1/2 teaspoon garlic powder
- 1/2 teaspoon rosemary
- 1/2 teaspoon thyme
Instructions
- Mix the crushed peppercorns with the olive oil. Pour the mixture on to a dinner plate and rub into both sides of the steaks. Leave to marinate in the fridge for 1 hour.
- Heat a frying pan or a griddle until hot and cook the steaks for 2-3 minutes on each side (for rare), or longer on all sides and cooked to your liking. Remove the steaks and set aside in a warm place.
- Add the wine, garlic, rosemary, and thyme to the pan and stir well, scraping up any browned bit from the bottom of the pan with a wooden spoon. Simmer for 5 minutes, until the volume of liquid has reduced, and you have a thick sauce and pour over the steaks.