Charred Blade Steak with Green Peppercorn & Sherry Pan Sauce

Name: Charred Blade Steak with Green Peppercorn & Sherry Pan Sauce
Yield: Serves 4 to 6
Cuisine: Italian
Ingredients: 1½ cups [360 ml] Madeira; ½ cup [110 g] sliced Shallot Confit; 2 Tbsp Buttermilk Crème Fraîche; 2 cups [480 ml] Chicken Stock; 1 Tbsp chopped fresh flat-leaf parsley; 1 tsp balsamic vinegar; Four 6- to 8-oz [170- to 225-g] blade steaks (rib end); Kosher salt; Four 6- to 8-oz [170- to 225-g] blade steaks (rib end); 3 to 4 Tbsp extra-virgin olive oil; Freshly ground black pepper; ¼ cup [45 g] brined green peppercorns; ¼ cup [35 g] Dijon mustard

Preparation info

Serves
4 to 6

Difficulty
Easy

Appears in

Gjelina

By Travis Lett

Published 2015

About

Blade steak is a marbled, textured cut from the rib end of the chuck. The rib end of the chuck tends to be much more tender and is suitable for a quick pan sear, as in this recipe, as opposed to a long braise.

Ingredients

Four 6- to 8-oz [170- to 225-g] blade steaks (rib end)
Kosher salt

Americas
Europe
United States
Italy
Main course
Mediterranean
Venice
California
Gluten-free

Method

Place the steaks between two sheets of plastic wrap on a sturdy work surface. With a meat mallet or a heavy frying pan, pound the steaks evenly until about ½ in [12 mm] thick (but no thinner). Season generously with salt and pepper.

Heat a cast-iron skillet over high heat until very hot. Add 2 Tbsp of the olive oil and one of the steaks. Cook, undisturbed, until deeply browned and caram