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Seared Pepper Steak with Bourbon-Shallot Sauce

Source of Recipe

From "The Lodge Cast Iron Cookbook"


Recipe Introduction

"Contributed by Chris Schlesinger, chef/owner of the East Coast Grill in Cambridge, Massachusetts, this recipe was perfected by his father, who cooked it for special occasions. A cast iron skillet is the key to providing a flavor-packed crust, but beware: This technique also creates a lot of smoke. 'My dad always claimed the smoke contributed to the atmosphere,' recalls Chris. 'Both the aroma and the flavor will always be embedded in my culinary memory.'"

List of Ingredients

◦  2 Tbsp kosher salt, plus more to taste
◦  ¼ cup cracked black peppercorns
◦  4 (10-ounce) beef top loin steaks, about 1 inch thick
◦  2 Tbsp olive oil
◦  3 Tbsp chopped shallots
◦  ½ cup bourbon
◦  ½ cup beef stock
◦  ¼ cup heavy cream
◦  1 Tbsp butter
◦  2 Tbsp chopped fresh parsley


Recipe

Rub the salt and cracked peppercorns on both sides of the steaks.

Heat the oil in a large cast iron skillet over medium-high heat until hot. Cook the steaks 3 to 4 minutes per side for medium-rare or to desired degree of doneness. Transfer the steaks to a plate and loosely cover with foil.

Add the shallots to the skillet and sauté 30 seconds.
Remove the skillet from the heat and turn off the burner. Add the bourbon (there will be a lot of steam all at once). Carefully light the liquid in the skillet with a long match. Allow the flames to burn off on their own.

Return the skillet to the heat. Add the stock, bring it to a simmer, and cook until the liquid is reduced by half, about 3
minutes.

Remove the pan from the heat and stir in the butter until totally incorporated into the sauce. Stir in the parsley. Taste and add additional salt to taste, if desired. Place a steak on each of four plates, top with the sauce, and serve.


Serves 4