1tspworcestershire sauce (use coconut aminos for Paleo/Whole30)
1tsparrowroot powder(or cornstarch)
48ozsteaks (NY Strip, Sirloin or Filet)
1tspsalt
1tsppepper
1tbspolive oil
Instructions
Peppercorn Sauce
Using a mortar and pestle grind the peppercorns into smaller pieces. If you do not have a mortar and pestle you can put the peppercorns in a ziploc bag and smash them with a rolling pin
Melt the butter/ghee in a skillet on medium heat. Add in the garlic and shallots and saute for 3-4 minutes until the shallots begin to soften. Add in the peppercorns and continue to cook for another 2 minutes.
Next add in the worcestershire sauce (or coconut aminos) followed by the beef stock to deglaze the pan. Turn the heat to high and bring to a gentle simmer before stirring in the coconut cream. Use a whisk to ensure the coconut cream is well mixed in to the sauce.
In a small bowl add the arrowroot powder and 2tbsp of water and stir into a slurry. Pour the arrowroot powder mixture into the sauce, stirring with a whisk to ensure it doesn't get clumpy. Leave the sauce to simmer until it has begun to thicken and then turn the heat to low while you prepare the steak.
Pan Seared Steak
Bring the steaks out of the fridge 20 minutes before cooking. Pat the steaks dry with a paper towel and then generously season them on all sides with salt and pepper
Heat the oil in a large cast iron skillet on high heat. Once it is very hot add in the steaks and leave them untouched to cook for 4 minutes. Once a golden crust has formed used tongs to flip the steaks over and cook them for 3-4 more minutes on the other side. Finally use the tongs to turn them on the side to cook for 1-2 minutes and render the fat. Use a meat thermometer to check the temperature of the steaks (rare :120°, medium rare: 130°, medium: 135°, medium well: 145°). Transfer the cooked steaks to a plate and leave them to rest for 5 minutes.
Serve the steaks with the peppercorn sauce poured overtop.