Black Pepper-honey Steak
- Ready In:
- 20mins
- Ingredients:
- 7
- Serves:
-
2
ingredients
- 44.37 ml red wine
- 44.37 ml honey
- 3 large garlic cloves, minced
- 4.92 ml fresh ground black pepper
- 453.59 g steak, cut at least 1-1/4 inch thick trimmed of excess fat (rib eye, Porterhouse, T-Bone, New York strip or Delmonico)
- 29.58 ml olive oil
- salt
directions
- Combine the wine, honey, garlic and pepper in a shallow dish, add the steak and coat with mixture. Let stand and room temperature while you set up the rest of the meal.
- Heat the olive oil in a 10-inch sauté pan over medium high heat. Pat steak dry; add to pan and brown quickly on both sides (salt lightly, and grind more pepper over both sides as they cook).
- Turn heat to medium low and cook, turning often, about 10 minutes or until steak reaches an internal temperature of 125° to 130°.
- Remove to a platter and let rest 5 to 10 minutes - The steak finishes cooking, the juices redistribute into the meat, and the steak will be much juicier for the wait.
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RECIPE SUBMITTED BY
Recently, cooking has become my favorite hobby! It is hands-on, involves reading, and new ideas and people. Also, my honey is sure happy about it (but not the weight he has gained)!