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black peppercorns berries ground cinnamon coriander seeds ground ginger ground cumin nutmeg unsalted butter vegetable oil heavy cream cognac salt
Viewed: 8 - Published at: 3 years agoIngredients
- 1 1/2 tablespoons black peppercorns
- 1 tablespoon allspice berries
- 1 teaspoon ground cinnamon
- 1 teaspoon coriander seeds
- 1/2 teaspoon ground ginger
- 1/2 teaspoon ground cumin
- 1/4 teaspoon nutmeg
- 2 rib eye steaks
- 1 tablespoon unsalted butter
- 1 tablespoon vegetable oil
- 1/4 cup heavy cream
- 1 to 2 tablespoons cognac
- Salt for seasoning
Method
- Bring a small saucepan of water to a boil over high heat.
- Add the peppercorns and boil for 30 seconds.
- Strain the peppercorns, place on a paper towel, and pat dry.
- Combine the peppercorns, ground ginger, allspice berries, cinnamon, nutmeg, cumin and coriander seeds in a spice grinder or mortar and pestle and pulse or crush to a coarse grind.
- Pat steaks dry and coat both sides with the spice mixture.
- In a large saute pan over medium high heat, add the butter and vegetable oil.
- Add the steaks and turn heat down to medium.
- Cook steaks for 3 to 5 minutes on each side, depending on thickness of steaks.
- Youre aiming for medium rare.
- Remove cooked steaks and sprinkle with salt to season.
- Pour off excess fat from skillet and add the cream and cognac.
- Scrape the fond (the brown bits at the bottom of the pan) into the cream mixture while bringing it to a boil.
- Cook until it has reduced enough to coat a spoon.
- Pour the sauce over the steaks and serve.
- The spice mixture can be made up to 1 month in advance, and stored in an airtight container in a cool, dry place.
- Cooks Note: If you still want flavor but are unsure of heat, blanch the peppercorns several times in fresh changes of water.
- The rub will be milder, but will maintain its texture.
