Black Pepper-honey Steak
- Reviews 2
Ready In: 20 mins
Serves: 2-4
Ingredients
- 3 tablespoons red wine
- 3 tablespoons honey
- 3 large garlic cloves, minced
- 1 teaspoon fresh ground black pepper
- 1 lb steak, cut at least 1-1/4 inch thick trimmed of excess fat (rib eye, Porterhouse, T-Bone, New York strip or Delmonico)
- 2 tablespoons 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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