Definitely trying this the next time I make steak. Never really think of making a sauce -the Kraken Steak Seasoning is so great. I think I have gone thru four jars already.
And for me French cuisine is anytime comfort food. Your sauce looks fantastic. It's been too many years since I took a cooking course that taught stocks and sauces but the lessons have stuck. I'm ordering the Pepe Peppercorn blend to duplicate your recipe. Thank you!
Knowing stocks and sauces is a top-tier skill in cooking. 👏 Enjoy the blend and the resulting sauce. Also makes a killer Cacio y Pepe when you have a pasta craving 🤤
If your pan is hot as it should be the sear will take maybe a minute or two and baste for 60-90 seconds. Also reverse sear means less resting time needed; another bonus
Definitely trying this the next time I make steak. Never really think of making a sauce -the Kraken Steak Seasoning is so great. I think I have gone thru four jars already.
And for me French cuisine is anytime comfort food. Your sauce looks fantastic. It's been too many years since I took a cooking course that taught stocks and sauces but the lessons have stuck. I'm ordering the Pepe Peppercorn blend to duplicate your recipe. Thank you!
Knowing stocks and sauces is a top-tier skill in cooking. 👏 Enjoy the blend and the resulting sauce. Also makes a killer Cacio y Pepe when you have a pasta craving 🤤
I can attest that Pepe delivers unrivaled pepper flavor—great depth and character. It’s a must-have for the kitchen cupboard.
Whats the best way to handle multiple steaks for basting?
You can do multiple pans or use reverse sear method and baste quickly in pan
Should I pull the steaks earlier at 115F for reverse sear and baste? I assume its get a nice sear, then baste for a couple min to final temp?
If your pan is hot as it should be the sear will take maybe a minute or two and baste for 60-90 seconds. Also reverse sear means less resting time needed; another bonus
Wow, simulation confirmed @_@
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Wen add cream
Step #8