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Black Pepper & Honey Steak

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Black Pepper & Honey Steak

Post by Kerry on Sun May 10, 2015 1:09 pm

3 tbsp. Each dry red wine, honey
3 cloves (large) minced garlic
1 tsp. Freshly ground pepper, plus more to taste 2 lb. Steak (chuck,
ribeye, porterhouse, T-bone, top loin strip) about 1 1/2" thick trimmed
of excess fat
2 tbsp. Extra-virgin olive oil
To taste salt
Combine wine, honey, garlic and pepper in a shallow dish. Add steak
turning to coat it. Let it stand at room temp while you fix the rest of
meal about 30 mins. Heat olive oil in a 12" skillet over medium-high
heat. Pat steak dry add to pan and brown it quickly on both sides
sprinkling salt and more pepper over both sides as it cook. Turn heat to
medium-low and cook turning steak often, 5-10 mins depending on doneness
desired. Remove steak to a platter let it rest 5-10 mins for a juicier
steak. Makes 4-6 servings

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