Best Pepper Steak Recipe - Food.com (2024)

FAQs

What is the best steak for pepper steak? ›

Flank steak is our cut of choice for pepper steak—it's marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn't your only option. Skirt steak will give you a very similar result, or if you're looking for a cheaper choice, sirloin is another great option.

Many butchers cut their pepper steak from different parts of the steer. Depending on where the pepper steak is cut from, it can be very tender or it can be very tough. Many people assume that it is the way they are cooking it, but it has to do with the quality of the meat and where it is cut from.

Take them out about 30 minutes before cooking, pat them dry again with paper towels (because the salt will pull out some juices), season with freshly ground black pepper (press the pepper into the meat as you did with the salt), and then grill as you normally would.

Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation: [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns.

It's true that flank steak or any stir fry steak can be a bit tough, but there are a couple of things you can do to help. The first thing to do is to make sure you're cutting the meat across the grain. This will help to shorten the fibres to make the meat less chewy.

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

The better the quality of the meat, the softer it will turn out in the end. The second thing I learned about cooking pepper steak is to cook it low and slow. The longer the steak simmers, the longer the meat will tenderize.

Add bell pepper an hour before serving. Add 1/3 of cornstarch to one cup of water to thicken the soy sauce before serving. Bring pepper steak to a boil and slowly add cornstarch until it thickens to a light gravy. If you desire more gravy add an additional 1/2 cup of soy sauce, plus 1 cup of water.

Do you put olive oil before or after seasoning? ›

To help your seasonings adhere to the steak's surface, you can brush all sides with a small amount of olive oil first. Season steak generously, especially with thicker steaks. You'll want to have the flavor in every bite, and since only the outside gets seasoned, it needs to be enough to achieve that flavor.

A classic found in every steak house the world over: 1 tablespoon paprika. 2 tablespoons crushed black pepper. 1 tablespoon crushed coriander.

However, washing raw poultry, beef, pork, lamb or veal before cooking it is not recommended. Bacteria in raw meat and poultry juices can be spread to other foods, utensils and surfaces. We call this cross-contamination.

To make pepper steak, start by cutting 1 pound of flank steak into ¼ inch strips. Soak the meat in a soy sauce-based marinade and let it refrigerate it for 10 to 30 minutes. In a large skillet, cook the steak pieces in a tablespoon of oil over medium-high heat until well-browned.

Grilling Filet Mignon

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare.

Ribeye. For the ultimate juicy, beefy flavor, a ribeye is a great choice. These ultra-flavorful steaks are essentially individually cut prime rib roasts, and they come from the cow's upper rib area. Ribeyes are super fatty, which allows them to retain their juiciness even when cooked over very high heat.

Skirt Steak, Flat Iron Steak, And Tri Tip Are All Great Options. Skirt steak is the easiest substitute because it and flank steak are often used interchangeably.