Total Time
Prep 30 mins
Cook 15 mins

Steaks panbroiled/sauteed with crushed peppercorns


  1. The pepper corns must be crushed, preferably with a mortar.
  2. Allow about 1/2 TBS per steak.
  3. About 30 minutes before cooking, press the crushed peppercorns into both sides of the steaks, using the heal of your hand or fingers.
  4. In a heavy skillet, heat a very small amount of oil.
  5. Sear the steak on both sides very quickly over high heat.
  6. Reduce the heat and cook to preference.
  7. When the steaks are done, quickly flame with the warm cognac.
  8. Remove the steaks to a hot platter, rinse the pan with a touch of the same cognac and pour over the steaks.


Most Helpful

I made a big mistake and the steak still tasted delicious. I forgot that I didn't have any matches, so I wasn't able to flame the steak! But it still tasted great. I'm looking forward to trying the recipe again (match in tow). The only other change I made was that I used olive oil with chopped garlic, instead of garlic oil.

Joe Z December 14, 2002

Simply wonderful! It just doesn't get any better. This is a winner.

Linda R November 05, 2002

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