11 Comments

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.

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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!

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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 🤤

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I can attest that Pepe delivers unrivaled pepper flavor—great depth and character. It’s a must-have for the kitchen cupboard.

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Whats the best way to handle multiple steaks for basting?

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You can do multiple pans or use reverse sear method and baste quickly in pan

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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?

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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

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Wow, simulation confirmed @_@

Take 35% off Dry Aged Ribeyes and New York Strip Steaks using code MAY24 through May 24th.

https://www.flannerybeef.com/product/california-reserve-dry-aged-new-york-steak/

I

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Wen add cream

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Step #8

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