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Peppercorn Steak

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  Boneless sirloin steak 4 Pound, cut 1.5 in. thick
  Freshly cracked peppercorns 1 1⁄2 Tablespoon
  Suet 1 Tablespoon
  Salt To Taste

Sprinkle both sides of steak with peppercorns; press into meat with heel of hand.
Let stand at room temperature.
About 25 minutes before serving, rub inside 12-inch cast iron skillet with piece of suet.
Sprinkle with thin layer of salt; place over high heat until salt begins to brown and pan is almost smoking.
Place steak in pan; cook uncovered for 10 minutes.
Turn with tongs or wooden utensils so as not to puncture; cook for 10 minutes on other side.
May use white peppercorns, but original French version calls for black.
May marinate steak in wine.

Recipe Summary

Main Dish

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Nutrition Rank

Nutrition Facts

Serving size: Complete recipe

Calories 3832 Calories from Fat 2214

% Daily Value*

Total Fat 245 g377.7%

Saturated Fat 101.1 g505.5%

Trans Fat 0 g

Cholesterol 862.9 mg287.6%

Sodium 1342 mg55.9%

Total Carbohydrates 15 g4.9%

Dietary Fiber 6 g23.9%

Sugars 0.1 g

Protein 371 g742%

Vitamin A 1.3% Vitamin C 7.9%

Calcium 53.4% Iron 185.4%

*Based on a 2000 Calorie diet

Peppercorn Steak Recipe