A symphony of flavors, a dance of textures – this isn’t just a meal, it’s an experience. A culinary journey that traverses continents, marrying the bold and the subtle, the familiar and the exotic. Let’s embark on this gastronomic adventure together, creating a dish that’s as visually stunning as it is deliciously satisfying.
1.5 pounds of your favorite cut of steak (ribeye, striploin, or tenderloin)
Salt and freshly ground black pepper
Olive oil
For the Gravy:
2 tablespoons butter
2 tablespoons all-purpose flour
1 cup beef broth
1/2 cup red wine (optional, but highly recommended)
1 tablespoon Worcestershire sauce
1 teaspoon Dijon mustard
1/2 teaspoon dried thyme
1/4 teaspoon garlic powder
1/4 teaspoon onion powder
Freshly ground black pepper
A pinch of cayenne pepper (adjust to taste)
Chopped fresh parsley, for garnish
Pepper Steak & Gravy
Image Source: cookingwithkatiecross.com
Preparation Process:
Total Time: 45 minutes
1. Prepare the Steak:
Season the steak generously with salt and pepper.
Heat a cast-iron skillet over high heat. Add a drizzle of olive oil.
Sear the steak for 2-3 minutes per side for medium-rare. Remove from the pan and let it rest.
2. Make the Gravy:
In the same skillet, melt the butter over medium heat.
Whisk in the flour to form a roux. Cook for a few minutes, stirring constantly, until the roux turns golden brown.
Gradually whisk in the beef broth, red wine, Worcestershire sauce, Dijon mustard, thyme, garlic powder, onion powder, black pepper, and cayenne pepper.
Bring the mixture to a boil, then reduce heat and simmer until the gravy thickens, about 10-15 minutes.
Strain the gravy to remove any lumps.
3. Serve:
Slice the steak and top it with the rich, flavorful gravy.
Serve with your favorite side dishes, such as roasted potatoes, mashed potatoes, or a side salad.
Garnish with fresh parsley.
A Global Culinary Fusion
This dish is a testament to the power of culinary exchange. The steak, a classic Western staple, is elevated by a gravy that draws inspiration from the rich flavors of French cuisine. The addition of Worcestershire sauce, a British invention, adds a complex umami note. And the subtle heat of cayenne pepper, a spice with roots in South America, brings a fiery kick.
Each ingredient, each technique, tells a story. A story of cultures intertwining, of traditions evolving. It’s a reminder that food is more than just sustenance; it’s a language that unites us all.
