GRANDMA PRICKLES STEAK AU POIVRE (It's too good to be called pepper steak

(Serves two)

IT ALL BEGINS WITH JO'S SPICED PEPPER, WHICH MEANS GRIND THE FOLLOWING:
3/4 C. BLACK PEPPERCORNS
4 T. CARROWAY SEEDS

THE BEST GRINDER FOR THIS IS THE KIND THAT CLAMPS TO THE KITCHEN TABLE AND YOU HAVE TO DO THE WORK. PUT THOSE FIRST TWO INGREDIENTS THROUGH THE GRINDER TWICE.

MIX TOGETHER WITH:
6 T. POWDERED THYME
3 T. PAPRIKA
3 T. GARLIC POWDER
AT THIS POINT PUT IT ALL THROUGH THE GRINDER AGAIN.

2 LOVELY NEW YORK STEAKS
1 T. OIL
1/4 C. BOUILLON
1/4 C. COGNAC
1 T. MINCED PARSLEY
2 T. BUTTER

 

 

 

ALLOW THE STEAKS TO BE AT ROOM TEMPERATURE.

PAT THEM WITH JO'S SPICED PEPPER AND LET THEM SIT FOR A WHILE.

COOK ONLY TWO AT A TIME.

PUT 1 T. OIL IN FRYING PAN AND GET HOT BUT NOT SMOKING.

COOK TO DESIRED STAGE AND REMOVE TO WARM PLATTER.

POUR OFF EXCESS FAT.

ADD THE BOUILLON AND COGNAC, BOILING A FEW SECONDS AND SCRAPING ALL BROWNED BITS UP FROM THE PAN.

ADD THE PARSLEY AND BUTTER.

SERVE EACH STEAK WITH A SCANT TABLESPOON OF SAUCE.