PEPPER-RUBBED RANCH STEAKS

Pepper-Rubbed Shoulder Center Steak --
Lean Cut30 Minutes or Less
  • Total Recipe Time: 30 minutes
  • Makes 4 servings

INGREDIENTS

  1. 4 beef Ranch Steaks, cut 3/4 inch thick (about 5 ounces each)
  2. 1 teaspoon cracked black pepper or mixed cracked peppercorns (black, white, green and pink)
  3. 1 teaspoon minced garlic
  4. 2 teaspoons vegetable oil
  5. 1/2 cup ready-to-serve beef broth
  6. 1/4 cup dry red wine

INSTRUCTIONS FOR PEPPER-RUBBED RANCH STEAKS

  1. Combine pepper and garlic; press evenly onto beef steaks. Heat oil in large nonstick skillet over medium heat until hot. Place steaks in skillet; cook 8 to 11 minutes for medium rare (145°) to medium (160°F) doneness, turning occasionally. Remove to platter; keep warm.
  2. Add broth and wine to skillet; increase heat to medium-high. Cook and stir 1 to 2 minutes or until browned bits attached to skillet are dissolved and sauce is reduced by half.
  3. Spoon sauce over steaks.
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