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Recipe Category: Dinner
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Ingredients
- 3/4 pound (340 g) tender, well marbled steak (such as rib eye or sirloin), 1/2 to 3/4 inch (1 to 2 cm) thick
- 4 teaspoons coarse cracked pepper
- 1 tablespoon (14 g) butter
- 1 tablespoon (15 ml) olive oil
- 2 tablespoons (30 ml) brandy
- 2 tablespoons (30 ml) heavy cream
- salt
Method
- Place the steak on a plate and sprinkle half of the pepper evenly over it
- Using your hands or the back of a spoon, press the pepper firmly into the steaks surface
- Turn the steak over and do the same thing to the other side
- Add the butter and oil to a large, heavy skillet over high heat
- When the skillet is hot, add the steak
- For a 1/2-inch (1 cm) thick steak, 4 1/2 minutes per side is about right; go maybe 5 1/2 minutes for a 3/4-inch (2 cm) thick steak
- When the steak is done on both sides, turn off the heat, pour the brandy over it, and light it on fire
- When the flames die down, remove the steak to a serving platter and pour the cream into the skillet
- Stir it around, dissolving the meat juices and brandy into it
- Season lightly with salt and pour it over the steak
Makes 2 servings
- Each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 25 grams of protein
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