Food Network Magazine - (05)May 2020

4. Cook the Steaks

Heat a large cast-iron skillet over medium heat

until it begins to visibly smoke. Shut the heat

off underneath the skillet and use a pair

of tongs to place the steaks in the pan in a

single layer.

Turn the heat to medium and brown the steaks

on the first side, 4 to 8 minutes, depending on

the thickness. (Resist the temptation to

turn them over or move them as they cook!)

Flip the steaks using the tongs and brown

on the second side, 4 to 6 more minutes.

Take the temperature of the steaks using a

meat thermometer. Rare registers between

125 ̊ and 130 ̊; medium rare is 130 ̊ to 135 ̊;

and medium is 135 ̊ to 140 ̊. Place the steaks

on a rack set on a baking sheet to rest while

you make your sauce.

3. Season the Steaks

While the potatoes cook, use the bottom

of a small skillet to crush the peppercorns

on the baking sheet—they should break into

coarse crumbs.

Season the steaks on both sides with

kosher salt, then press them into the

crushed peppercorns.

Remove the excess grease from the skillet.

Add the butter and shallots and cook, stirring,

until translucent, 3 to 5 minutes. Add the

vinegar and cook until the liquid reduces

almost completely, about 1 minute.

Whisk in the mustard and Worcestershire

sauce, then add the stock and reduce

until decently thickened, 3 to 5 minutes.

Taste for seasoning and add salt and pepper,

if necessary.

Place the steaks on plates and spoon the

sauce on top. Arrange the potatoes next

to the steaks. Sprinkle with flaky sea salt.

5. Make the Sauce 6. Serve the Steaks

“You don’t want a

dinky layer of pepper

on the steak. Some of it

will burn off, so it won’t

taste too peppery.”

40 FOOD NETWORK MAGAZINE ●MAY 2020

fun

cooking

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