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Steak with Black Pepper Sauce

   

Black Pepper Steak

I cooked a homely ribeye steak dinner with black pepper sauce on Valentine’s Day. Our plate looks quite gourmet, but it only took me under 30 minutes to prepare and cook this meal, and I would say the result is really well worth the time & effort spent. Steak dinners are perfect for a romantic meal for two or a monthly indulgent meal, and it is fast to prepare since they cook really quickly. I usually prefer my steak without thick sauces, but since it is a special occasion, I made our family’s favourite black pepper steak sauce. You can tweak the pepperiness of the sauce to your liking by adjusting the amount of black peppercorn used, and crush them just before cooking to preserve its peppery flavour.

Black Pepper Steak

Tips for cooking perfect, juicy steak (more tips here):

  • For best results, choose steak which is preferably at least 1-inch thick (the thicker the better).
  • Let the steaks rest at room temperature for about 30 minutes before cooking.
  • Season the steak with salt and black pepper just before cooking to prevent drying out the meat.
  • Heat saucepan on high heat until very hot. Place the steaks onto the hot pan (you should hear a sizzling sound if the pan is hot enough) and reduce the heat to medium high.
  • When cooking, turn the steak over once using a pair of kitchen tongs. Do not keep flipping and turning the steak as it is cooking.
  • Place the cooked steaks on a plate and let it “relax” for a few minutes before serving so that the juices will disperse throughout the steak and it will be juicy. Do not discard the liquid collected on the plate – use it for making steak sauce.
                                           

Leave a Comment





25 Responses to “Steak with Black Pepper Sauce”

  1. Bentomonsters — February 18, 2012 @ 10:18 am

    This looks so gd, will give it a try next wk. :)

    Reply

  2. tigerfish — February 18, 2012 @ 10:41 am

    I just think of Jack’s Place when I see steak in black pepper sauce but yours is WAY much better :D and I like how you make the pepper sauce so easily.

    Reply

  3. Ken Barefield via Facebook — February 19, 2012 @ 7:55 pm

    Made this with a 1 1/2″ Strip steak, Wonderful, The crew loved it.

    Reply

  4. rina — May 8, 2012 @ 5:32 pm

    Hi Wiffy,

    can i just check what do you mean by thickened cream? Where can i buy it?
    any sample? thanks in advance!

    Reply

  5. emily sem — May 15, 2012 @ 1:22 pm

    how u cook the black pepper sauce or jus use the ready bottle type?

    Reply

    • wiffy replied: — May 15th, 2012 @ 2:08 pm

      the black pepper sauce is home-cooked, check out the recipe on page 2

      Reply

  6. Naziza — November 20, 2012 @ 2:38 pm

    How do i make it without wine?

    Reply

  7. Nidha — December 29, 2012 @ 6:28 pm

    hi,Can I make it without the wine? Do I need a substitute?

    Nidha

    Reply

  8. Rahmah — March 15, 2013 @ 7:39 pm

    What shud i replace from using red wine cos i’m Muslim. Thank you.

    Reply

    • wiffy replied: — March 20th, 2013 @ 3:38 pm

      Hi, just omit it, it won’t break the dish, and no need to substitute in my opinion.

      Reply

      • Elaine replied: — May 31st, 2013 @ 2:19 pm

        Hi there.. Thanks for te recipe.. Can I omit the Worcester sauce too?