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Pepper Steak New York Striploin (Thick)

– 4 portions New York striploin thick steaks
– 2-4 teaspoons whole black peppercorns
– 2 tablespoons butter
– salt
– 1/4 cup green onions, chopped
– 2 tablespoons butter
– 1/3 cup water
– 1 packet beef bouillon granules
– 3 tablespoons brandy


Coarsely crack the peppercorns with a spoon in a metal mixing bowl. Slash fat edge of steaks at 1 inch intervals; place steak on waxed paper. Sprinkle with 1/4 to 1/2 teaspoon of the cracked pepper corns; rub over the meat and press in with the heel of your hand. Turn steak over and repeat on other side. Repeat this procedure with the other 3 steaks.

In a 12 inch skillet melt the first 2 tablespoons of butter. Cook steaks over medium-high heat to desired doneness, turning once. Allow 11-12 minutes total cooking time for medium doneness. Season steaks on both sides with salt. Transfer steaks to hot serving platter; keep hot.

In the same skillet cook green onions in 2 tablespoons butter till tender but not brown, about 1 minute. Add water and bouillon granules; boil rapidly over high heat 1 minute, scraping up browned bits from pan. Stir in brandy; cook 1 minute more. Pour over steaks.

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