Status: Meat
Prep Time: 5 minutes
Cook Time: 30 minutes
Yield: 6 servings
Ingredients:
- 6 ( 1-inch) rib steaks fine sea salt
- ¼ cup rainbow peppercorns or peppercorn medley
- 2 tablespoons olive oil
- 1 ½ cups brandy
- 6 tablespoons vermouth
- 6 tablespoons Coco Lopez cream of coconut, from a small can
Preparation
Place the peppercorns into a heavy-duty sandwich-or quart-sized Ziploc bag. Using a meat mallet, rolling pin, or hammer, crush the peppercorns to a medium to small grain. With your palm, press the peppercorns into both sides of each steak for an even coating. Heat the olive oil in a large skillet over medium heat. When it is hot, add the steaks, allowing them to sear for 6-8 minutes per side for medium-rare; do not move them around once you place them in the pan. After the steaks are cooked, remove them to a platter; keep warm. Pour off the fat from the pan. With the heat off, add the brandy and vermouth. Carefully turn the heat to medium-low to avoid flaming the alcohol. Add the Coco Lopez, swirling to pick up the flavors in the pan. Simmer for 7-1 0 minutes to thicken slightly.
Pour over the steaks. Serve warm.
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Recipe by Susie Fishbein