Are looking for a steak & brussels recipe that is unique? How to make it not too difficult. If wrong processing then the result is in fact tends to be unpleasant. Whereas the delicious steak & brussels should had aroma and taste that can provoke everyone’s taste.

{ There are many little things that can affect the taste quality of steak & brussels, first from the type of ingredients, then selection of fresh ingredients and good, until how to process and serve. No need dizzy if want prepare steak & brussels delicious as long as you know the trick and how to make this dish able be treat special.

Ingredients and seasonings required in prepare

1. Take 3 NY Strip Steaks
2. Prepare 10 Brussel Sprouts (Roughly)
3. Prepare 4-5 Mushrooms
4. Prepare 1 Onion
5. Prepare Peppers (Your Discretion)
6. Prepare 1 Green Onion
7. Prepare 2 Cloves Garlic
8. Take 1 Packet Sazón
9. Prepare Adobo
10. Prepare Black Pepper
11. Use Kosher Salt
12. Prepare Creole Seasoning
13. Use Seasoned Salt
14. Use Butter

Steak au poivre ("pepper steak") is a classic French bistro dish that makes a showstopping entrée for romantic dinners and special occasions. Crust a boneless steak with cracked peppercorns, pan-fry, and serve with a rich cognac-infused pan sauce. Ribeye is known with several other names like Spencer, Scotch fillet, Delmonico, and Entrecôte. The short loin is a large area of the animal, so strip steaks can be quite long and are typically between one and two inches thick.

Instructions to cook Steak & Brussels:

1. Salt thawed steak generously and return to the fridge for 20 minutes. While that’s percolating, prep your veggies. Cut the stem off of the Brussel, chop in half, then thinly slice.
2. Remove steak from fridge. Pat any moisture with a paper towel. Season steak with Sazón, black pepper and Adobo. Add a hunk of butter to a frying pan. Turn heat on medium, melt butter and add garlic, onion, peppers and mushrooms. Season veggies with creole seasoning, seasoned salt and black pepper. In a hot pan, add steaks then turn heat down a notch.
3. When onions are beginning to turn translucent, add in Brussel sprouts and combine. Don’t cook the hell out of the veggies. Adjust heat to finish when the steak is done. If the veggies finish first, just turn them on low and stir occasionally.
4. I cooked my steak to an internal temperature of 145 F and let it rest (off heat) about 8 minutes or so.
5. Plate. Slice green onion and use as garnish. I served mine with white rice.
6. Done and ready to serve!

Strip steak comes in boneless or bone-in cuts, with boneless being a bit more costly than bone-in per pound. Strip steak is a more affordable cut than T-bone, filet mignon, ribeye, and others. Going out to a steak house is a feast for the senses, and the experience is designed to make diners feel like royalty. However, you can easily recreate a steakhouse experience right at home and. When steak rests on a plate or cutting board, the heat will rise and continue to cook for a few minutes.

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