Prep 20 mins
Cook 10 mins
Maria Guarnaschelli always stirs a few capers into the sauce. This recipe is a favorite at Nick & Stef's Steakhouse. Food & Wine Magazine. Steaks must marinate for 2 hours - didn't allow for that. Serve with Classic Pommes Anna - Simple French Gratin Potato Cake and Brussels Sprouts Lardons & a fruity, peppery Washington State Syrah that will stand up to the steak's intense spice rub.
- 2 tablespoons black peppercorns, coarsely crushed
- 1 tablespoon minced garlic
- 2 teaspoons ground cumin
- 2 tablespoons extra virgin olive oil
- 2 rib eye steaks, cut 1 3/4 inches thick
- sea salt
- 1⁄4 cup dry red wine
- 1 tablespoon grainy mustard
- 1 teaspoon brined green peppercorn, drained
- 1 teaspoon capers (in 1 teaspoon of their brine)
- 1 tablespoon unsalted butter
- 1 teaspoon chopped parsley
- In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil.
- Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
- In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
- Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.
- Transfer the steaks to a warmed platter and season again with salt.
- Discard the fat in the skillet.
- Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.
- Add the mustard, green peppercorns and capers in brine and stir once or twice.
- Remove the skillet from the heat and stir in the butter.
- Return the steaks to the skillet and turn to glaze with the sauce.
- Transfer the steaks to plates, sprinkle with the parsley and serve with afore mentioned dishes.