You can pick the following 3 favourite steak cuts.

Filet – This exceedingly tender steak is cut from the tenderloin. Ask for center-cut filets, rather than ones from the tail or head; 6 to 8 ounces per person is a good serving. Filet has a bit less flavour than other cuts, but it’s perfectly suited for a high heat sear. Serve this cut rare or medium rare; when cooked past that, its flavour can become livery.

New York Strip – The official name for this steak is top loin, and it comes from the middle back, called the short loin, which is located on the exterior surface of the spinal column. This steak is tender and well-flavoured, and you will pay accordingly.

Rib-eye – Rib-eye is cut from the prime rib area of the upper back and is the most flavourful and fattiest of the common steaks. Rib-eye comes boneless or bone-in; some people think that bone-in steak offers more flavour.

Tenderness and Temperature – Keys to a Perfect Steak

After searing, transfer the steaks to the oven preheated to 400°F or 200°C.

Take the steaks out of the oven at 140°F or 60°C for medium rare. After taking the steaks out of the oven, allow the steaks to rest 5 to 15 mins to allow juices to be reabsorbed from the exterior of the steak back to the centre. The steaks will continue cooking by allowing the heat from the hotter exterior to equilibrate with the cooler interior. The result is a perfectly cooked and juicy steak.

Note: Be careful when you take the steaks out of the oven as the handle is extremely hot. Hold the pan’s handle by using a good oven glove.

Prepare your Sauce with 4 different peppercorns

4 Medium mushrooms. Sliced thinly

3 shallots, finely chopped

3 garlic cloves, minced

3 teaspoons minced fresh thyme

1 tablespoon of 4 different peppercorns (white, black, green and pink – crushed using a mortar & pestle)

1 teaspoon Green Peppercorns in brine

1 ounce demi-glace

1 ounce butter

1 ounce of dry white wine

1 cup of whipping cream

Salt, pepper

Remove steaks from the pan and put them on a platter and wrap with foil. Discard grease from pan and turn on low heat. Add 1 ounce of butter and after it melted, add shallots, garlic and thyme and fry quickly.  Add mushrooms and fry quickly. Add the crush peppercorns and mash green peppercorns to the pan. Deglaze with white/red wine. Add demi-glace, juice of steaks and then lastly add 1 cup of whipping cream. Take off the heat and then season to taste with salt and pepper.

Finally, set the steaks over nice dinner plates and pour the sauce that you have just prepare over the steak and serve. Hope you enjoy it as much as I do.

One of the most important ingredients in marinating steak is the quality of the peppercorns. If you need more information on where to buy a good quality peppercorns, you can write to me at tedtan2@gmail.com. I will be glad to send you some information.