For pepper lovers only!
YIELD: 2 servings, each with 3 grams of carbohydrates and 1 gram of fiber, for a total of 2 grams of usable carbs and 25 grams of protein.
INGREDIENTS:
- 3/4 pound tender, well marbled steak (such as rib eye or sirloin),
- 1/2 to 3/4 inch thick
- 4 teaspoons coarse cracked pepper
- 1 tablespoon butter
- 1 tablespoon olive oil
- 2 tablespoons brandy
- 2 tablespoons heavy cream
- Salt
INSTRUCTIONS:
- Place your steak on a plate, and sprinkle 2 teaspoons of the pepper evenly over it. Using your hands or the back of a spoon, press the pepper firmly into the steak’s surface. Turn the steak over, and do the same thing to the other side.
- Add the butter and oil to a large, heavy skillet over high heat. When the skillet is hot, add your steak. For a 1/2-inch-thick steak, 4 1/2 minutes per side is about right; go maybe 5 1/2 minutes for a 3/4-inch-thick steak.
- When the steak is done on both sides, turn off the burner, pour the brandy over it, and light it on fire.
- When the flames die down, remove the steak to a serving platter, and pour the cream into the skillet. Stir it around, dissolving the meat juices and brandy into it. Salt lightly, and pour it over the steak.
