A little Surf and a lot of Turf

Ross in Ventura

One small Lobster tail cut in half with Rosemary and butter.



On the grill @ 400* for 2-min.







On the grill @500* seasoned with salt and pepper, grilled each side for 6-min.

Served with a salad and stuffed twice baked potatoes.

Jackie made a wonderful Green Peppercorn Sauce.

Recipe:


PAN-SEARED STEAKS WITH BRANDY AND GREEN PEPPERCORN SAUCE

Serves 4. Published March 1, 2011. From Cook's Illustrated.

We like this sauce with strip or rib-eye steaks, but it will work with any type of pan-seared steak.


Steaks
1 tablespoon vegetable oil
4 boneless strip or rib-eye steaks , 1 to 1 1/4 inches thick (about 8 ounces each) (see note)
Table salt and ground black pepper
Herb Sauce
1 small shallot , minced (about 2 tablespoons)
1/2 cup brandy
1/4 cup Sauce Base (1/2 recipe)
1/4 teaspoon red wine vinegar
1/4 cup heavy cream
2 tablespoons green peppercorns , rinsed
1/4 teaspoon chopped fresh thyme
Table salt and ground black pepper
INSTRUCTIONS
1. For the Steaks: Heat oil in 12-inch heavy-bottomed skillet over medium-high heat until smoking. Meanwhile, pat steaks dry with paper towels and season both sides with salt and pepper. Lay steaks in pan, leaving ¼ inch between them. Cook, not moving steaks, until well browned, about 4 minutes. Using tongs, flip steaks and continue to cook until instant-read thermometer inserted in center registers 120 degrees for rare to medium-rare, 3 to 7 minutes. Remove steaks to platter and tent loosely with foil while preparing herb sauce.

2. For the Herb Sauce: Return now-empty skillet to medium-low heat; add shallot and cook, stirring constantly, until lightly browned, about 2 minutes. Add wine and bring to simmer, scraping bottom of pan with wooden spoon to loosen browned bits. Add 1/4 cup Sauce Base, vinegar, and any accumulated juices from steak; return to simmer and cook until slightly reduced, about 1 minute. Off heat, whisk in heavy cream, green peppercorns, and fresh thyme, season with salt and pepper to taste. Spoon sauce over steaks and serve immediately.


America’s Test Kitchen is a 2,500-square-foot kitchen located just outside of Boston. It is the home of Cook’s Country and Cook’s Illustrated magazines and is the workday destination for more than three dozen test cooks, editors, and cookware specialists. Our mission is to test recipes until we understand how and why they work and arrive at the best version. We also test kitchen equipment and supermarket ingredients in search of brands that offer the best value and performance. You can watch us work by tuning in to America’s Test Kitchen (www.americastestkitchen.com) on public television.

Thanks for looking

Ross

PapaB

Very nice Ross. Thanks for sharing.

Richard Fl

Great looking meal. Did you consider doing it on the salt block?

Little Steven

Ross,

I love peppercorn steak! Really nice man.

Steve

Hoss

That looks SOOOOOOO Delicious!

Carolina Q

That sauce looks AWESOME!!!

Clay Q

Awesome! The green peppercorn sauce, wow.
Thanks.

Beli

Ross you've done it again just great & inspiring

Rolling Egg

Looks good as always Ross. The peppercorn sauce sounds tasty.

Ross in Ventura

Thanks PapaB

Ross

Ross in Ventura

Next time

Ross

Ross in Ventura

Thanks Steve

Ross

Ross in Ventura

Thanks Hoss

Ross

Ross in Ventura

Thanks Michael, Jackie did a awsome jobe on the Peppercorn sauce.

Ross

Ross in Ventura

You are welcome Clay, you are one of my hero's

Ross

Ross in Ventura

Thanks Beli my friend

Ross

Ross in Ventura

It's very tasty, you should try it

Ross

Mr Holloway

Very nice meal Ross
The peppercorn sauce sounds great
Thanks for including the recipe

Shane

Mickey

Ross how did you keep the peppercorns from falling thru the grill?
Man that looks good, the sauce just makes it a special meal....

Ross in Ventura

Thanks Shane

Ross

Ross in Ventura

Thanks Mickey

Ross

MemphisQue

We did a porterhouse, filet and 2 lobster tails last night. Plus a good pinot noir. Looks like eggs across the country did a lot surf & turf last night. Pics look great.