Meat Preparation Chart
1-2 Oz Fresh ground pepper
1 Dash Olive Oil
1 tsp Butter
4 Tbs Cognac
½ Cup Heavy cream
Pound steak to 3/8" thickness and coat liberally (or to taste) with fresh ground pepper on both sides.
Get EGG up to 500* and place iron skillet on the grid with olive oil and butter in it. When melted add steak and sear for about 1 min each side for medium rare. Remove steak and add Cognac to the the skillet to deglaze it. Remove Skillet from EGG and add heavy cream to the skillet, mix in the with the Cognac and serve either over the steak or as we like it to the side for dipping. An option is to forget the heavy cream and pour the cognac glaze over the steak.
Serve with baked potatoes, chives, sour cream, butter and asparagus topped with hollandaise sauce.
Nutritional Values presented are intended to be used only as a guide. The information was compiled from manufactures and available food manuals. It is important to note that these values may be changed by the manufacturers
without notice, and that the actual food value varies depending upon the size of the portion consumed.
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