Joy in Steak

I like meat. I love steak. I've always been able to grill a steak easily, and without a grill, I have had to discover new and newer ways to prepare a great steak.

Tonight I opted for a steak au poivre with my own twists. Last night, a friend of mine told me that all my dishes have a particular flavor so that he always knows it was my invention. I think this steak recipe has same:

I used grass-fed rib-eye, but you could use any cut.

I crushed lots of pepper on both sides, sea salt, packed it in and some crushed garlic and dashes of cane vinegar.

I let it sit for few hours like that, then scraped off garlic, more pepper, pat dry with paper towel and into skillet with hot butter/oil.

Let brown, add garlic when turned over, garlic browns with steak, remove steak after browned.

Deglazed with bourbon and added slices leeks and some beef broth. More pepper. bring to simmer add back steak. I put in a few leaves of basil here too (experiment) Cook through to desired temp. Remove steak, add two tblsp butter, reduce sauce by half and serve.

It has just the right amount of pepper without too much (normally steak au poivre takes away from the meat with too much pepper). If I had a little cream, I might have added that to the sauce in the end--but, it was perfect as was.