Best Ringside New York Peppercorn Steak Recipes

facebook share image   twitter share image   pinterest share image   E-Mail share image

GRILLED NEW YORK STRIP STEAK WITH FIVE-PEPPERCORN SAUCE



Grilled New York Strip Steak with Five-Peppercorn Sauce image

Provided by Guy Fieri

Categories     main-dish

Time 1h45m

Yield 4 to 6 servings

Number Of Ingredients 11

4 cups low-sodium beef stock
Four 16-ounce New York strip steaks
1 teaspoon kosher salt
1 teaspoon fresh ground black pepper
4 tablespoons unsalted butter
2 shallots, minced
2 tablespoons fresh cracked five-peppercorn blend
1/2 cup brandy
1/2 cup red wine
1/2 cup heavy whipping cream
2 tablespoons minced fresh parsley

Steps:

  • Bring the beef stock to a boil in a medium saucepan over medium-high heat. Immediately lower to a simmer and cook until reduced to 1/2 cup, about 45 minutes. Set aside.
  • Preheat a grill to medium-high heat. Sprinkle the strip steaks with the salt and pepper and let sit for 15 minutes.
  • Place the steaks on the grill, evenly spaced, and grill for 2 1/2 minutes; rotate a quarter turn and cook another 2 1/2 minutes¿this creates cross-hatch sear marks. Flip the steaks and repeat on the reverse side. Remove steaks to a baking sheet and let rest for 4 to 5 minutes.
  • Combine 2 tablespoons of the butter, the shallots and the five-peppercorn blend in a medium saucepan over medium heat. Cook until the shallots and peppercorns are fragrant and the butter is beginning to bubble. Off the heat, add the brandy and the red wine. Carefully place the saucepan back on the burner and allow the brandy and wine to flame. Add the reduced beef stock and the heavy whipping cream, bring to a boil and immediately lower to a simmer. Cook until the liquid has reduced by two-thirds, about 8 to 10 minutes. Prior to serving, whisk the remaining 2 tablespoons butter into the sauce, then remove from the heat.
  • With a sharp knife, slice the steaks 1/2-inch thick on the bias. Transfer to a large serving platter and spoon over the five-peppercorn sauce. Garnish with the minced parsley. Serve immediately.

PEPPERCORN STEAKS



Peppercorn Steaks image

These tender peppered steaks get plenty of zip from a quick-to-fix sauce flavored with mustard and Worcestershire.

Provided by Taste of Home

Categories     Dinner

Time 30m

Yield 2 servings.

Number Of Ingredients 10

1 tablespoon whole black peppercorns, crushed
2 boneless beef top loin steaks (8 ounces each)
2 to 3 tablespoons butter, melted
1 to 2 garlic cloves, minced
1 tablespoon Worcestershire sauce
1/2 cup red wine or beef broth
1 teaspoon ground mustard
1/2 teaspoon sugar
2 teaspoons cornstarch
1 tablespoon water

Steps:

  • Rub pepper over both sides of steaks. Refrigerate for 15 minutes. In an ungreased skillet, brown steaks on both sides over medium-high heat. Reduce heat to medium; add butter and garlic; cook for 4-6 minutes, turning steaks once. Add Worcestershire sauce; cook 4-6 minutes longer, turning once, or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. , Combine wine or broth, mustard and sugar; add to the pan. Stir to loosen browned bits. Combine cornstarch and water until smooth; add to pan. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with the steaks.

Nutrition Facts :

RINGSIDE NEW YORK PEPPERCORN STEAK



Ringside New York Peppercorn Steak image

This is a wonderful steak from the RingSide in Portland, Oregon. Here is a blurb I found on the RingSide. Now over 55 years of operation the RingSide steakhouse in Portland, Oregon is a family run restaurant that continues to win prestigious food and hospitality awards. Over the years, it has garnered more than forty local regional, and national awards for excellence. For 2 consecutive years, the RingSide steakhouse has been inducted into Tom Horan's America's Top Ten Club which honors the nation's ten best independently owned steakhouses. RingSide is a traditional steakhouse...serving the finest 28 day aged Midwestern U.S.D.A. Prime and choice Angus beef, Prime rib, lamb chops, fresh Northwest seafood along with outstanding onion rings make this Portland's most popular steakhouse. James Beard labeled the onion rings... "the best I've ever had!"

Provided by lazyme

Categories     Steak

Time 30m

Yield 8 serving(s)

Number Of Ingredients 18

2 ounces butter
2 1/2 tablespoons onions, small dice
1/4 tablespoon garlic, minced
2 ounces mushrooms, small dice
2 ounces flour
2 tablespoons white wine
2 tablespoons red wine
1/4 cup sherry wine
1/2 tablespoon bay leaf
2 teaspoons fresh thyme
1/2 teaspoon granulated garlic
3/4 teaspoon paprika
1/4 cup tomato sauce
1/2 tablespoon Dijon mustard
4 cups beef bouillon (broth)
8 (12 -16 ounce) New York strip steaks
8 tablespoons peppercorn blend, coarsely ground
1/4 cup olive oil

Steps:

  • Place butter, onions, minced garlic, and mushroom in a 2-quart sauce pan.
  • Cook over medium heat until onions become translucent, garlic may be slightly browned.
  • Add flour, stirring until butter and flour have completely blended.
  • Cook on low heat for 2-3 minutes, stirring constantly.
  • Set aside, allow to cool to room temperature.
  • In a separate 1-quart pan, combine white wine, red wine, sherry, bay leaf, whole thyme, granulated garlic, paprika, tomato sauce, and Dijon mustard.
  • Bring to a simmer and cook until liquid has reduced by half, then add beef bouillon.
  • Return 2-quart sauce pan to low heat.
  • Gradually pour in contents of 1-quart sauce pan while whisking vigorously with a wire whip.
  • Mix well.
  • Cook until sauce thickens, stirring frequently with wire whip.
  • Simmer for 5 minutes or until starchy flavor is gone.
  • Keep sauce warm, while preparing steaks.
  • Liberally cover one side of each steak with 1 tablespoon of coarsely ground peppercorn mix.
  • Press peppercorns into steaks.
  • Heat olive oil over medium heat in a large saute pan, place steaks in pan and cook to desired internal temperature, turning occasionally.
  • Place steaks on serving platter or individual plates, ladle sauce over steaks and serve with your favorite accompaniments.

Nutrition Facts : Calories 977.8, Fat 65.8, SaturatedFat 26, Cholesterol 291, Sodium 588.6, Carbohydrate 12.9, Fiber 2.4, Sugar 1.4, Protein 72.4

STEAK WITH CREAMY PEPPERCORN SAUCE



Steak with Creamy Peppercorn Sauce image

My wife, Mailynn, and I both love spicy foods. This is one of her favorite dishes. I've been cooking it as a treat on her birthday for years.-David Collin, Martinez, California

Provided by Taste of Home

Categories     Dinner

Time 20m

Yield 4 servings.

Number Of Ingredients 8

2 to 3 tablespoons whole black peppercorns, crushed
1-1/2 teaspoons white pepper
4 boneless beef top loin steaks (12 ounces each)
1 teaspoon salt
1/4 cup butter, melted
1/4 cup Worcestershire sauce
1 teaspoon hot pepper sauce
1/4 cup half-and-half cream

Steps:

  • Combine peppercorns and pepper; rub over both sides of steaks. Chill for 1 hour. , Sprinkle salt in a large skillet; heat on high until salt begins to brown. Add steaks and brown on both sides. Add butter; reduce heat to medium-high. Cook steaks for 1-2 minutes on each side. , Add Worcestershire and hot pepper sauce; cook each side 2-3 minutes longer or until meat reaches desired doneness (for medium-rare, a thermometer should read 135°; medium, 140°; medium-well, 145°). Remove steaks and keep warm. Add cream to the skillet; cook and stir until smooth. Serve with steaks.

Nutrition Facts :

Related Topics