This post is sponsored by BEST range hoods, all opinions are my own.
There’s just something about that sear and sizzle of a steak when it hits the grill that even the thought of it makes my mouth begin to water. A good steak is easy to prepare at home if you know a few simple tricks and have the right tools. Trust me it’s easier than you think.
I bet you have the exact tools you need in your pantry right now, they are salt and pepper. These two thing are the most under-utilized tools you have in your kitchen. If you have no other spices, using those two spices properly will give you a finished dish that is amazing. You need one heavy bottom pan, a cast iron skillet is one of the best and relatively inexpensive tools you can have in your kitchen. You will need a high temperature cooking oil like grapeseed oil or canola oil, salt and fresh cracked black pepper.
When cooking this steak, the pan will need to be heated to screaming hot to get a good sear on both sides. This will create smoke. One of the tools that I have in my kitchen that I love and is essential for this kind of cooking is my BEST Range Hood. We chose the Colonne chimney style range hood.
We could not be happier with its blend of Italian style and professional-level functionality that fits our cooking needs. The hood uses an iQ blower system with GPS technology that has the quietest and most energy efficient smoke and odor removal in its class. The filters are a high quality, dishwasher safe hybrid of aluminum and stainless steel. This makes them super easy to clean. The Colonne range hood also reminds you to clean the filter so your kitchen stays clean and odor free. There are three halogen lights across the front that have two stages of brightness, ensuring a brightly lit work surface. The hood also has three speeds plus boost to allow you to choose the level of venting you need. This is a great hood and tool to have in your kitchen.
When making this peppercorn steak at home, it’s so very rewarding when you are able to make it at a restaurant-level quality and have the proper tools to do so. Getting the pan to the proper temp is crucial. You want to make sure that you are getting a good loud sizzle when the steak hits the pan. This will allow good caramelization and the flavors will develop. Once you lay it in the pan, commit! Don’t touch it for 2-3 minutes, if you are cooking a 1 inch steak. Flip it and do the other side the same. Finish this beautiful steak in the oven for 5 min more at 450. You will have a beautiful end product.
My favorite way to serve this is on brioche buns with a Gorgonzola cream sauce. Trust me it’s delish. Topped with some peppery arugula and this is a sandwich you will be dreaming about. Give this recipe a try and check out BEST Range Hoods for your range hood needs.
2 1 inch strip steak
1 cup of half and half
1/2 cup of sour cream
1/4 cup of soft blue cheese like Gorgonzola
2 tbs of coarse salt
2 tbs plus 1 tsp of fresh cracked black pepper
1tbs of red pepper flakes
high temp oil like canola or grapeseed
Remove steak from fridge 30 min prior to cooking. Preheat oven to 450 degrees. Season with salt and 1 tbs of pepper on both sides. Be sure and pat down seasoning. Get a skillet and heat it over medium high heat with oil just until smoking. Add steak and sear for 2-3 minutes on both sides. Transfer to oven and cook for an additional 4-5 minutes for Medium Rare. Temp should read 125-130. Enjoy!
In a saucepan place half and half, gorgonzola, sour cream, and 1 tsp of pepper and gently bring to a simmer over medium heat. Stir constantly to avoid sticking. Sauce is done when it coats a spoon. It will thicken as it cools.