Instant Pot Pepper Steak Recipe (2024)

FAQs

What cut of meat is good for pepper steak? ›

Flank steak is our cut of choice for pepper steak—it's marbled with fat, full of beefy flavor, and easy to cut into thin, tender slices. That being said, flank isn't your only option. Skirt steak will give you a very similar result, or if you're looking for a cheaper choice, sirloin is another great option.

Many butchers cut their pepper steak from different parts of the steer. Depending on where the pepper steak is cut from, it can be very tender or it can be very tough. Many people assume that it is the way they are cooking it, but it has to do with the quality of the meat and where it is cut from.

Seasoning Your Steaks Right Before Grilling

If you're salting right before cooking, let the steaks sit at room temperature for 30 minutes, sprinkle both sides (and the edges) generously with Kosher salt and freshly ground black pepper. Press the salt crystals and pepper granules into the meat.

Simply slice your garlic in half and rub the cut side all over your resting steak. Try making a custom spice blend by mixing together any number of dried seasonings such as garlic powder, onion powder, smoked paprika, rosemary, thyme, cumin, chile powder and brown sugar.

This Chinese Pepper Steak is crazy tender thanks to 1) slicing the beef thinly, 2) slicing the beef across the grain and 3) marinating the beef. The marinade is a very thick combination of soy sauce, rice wine, cornstarch etc. and it makes ALL the difference between buttery tender beef and okay beef.

One of my favourite steak sauces – a creamy Peppercorn Sauce made with brandy or cognac, beef broth, cream and plenty of crushed peppercorns. A steakhouse classic, this creamy pepper sauce with juicy steak is a match made in heaven.

Both slow cookers and pressure cookers do a good job of tenderizing tough meat, but each makes meat more edible in a different way.

The better the quality of the meat, the softer it will turn out in the end. The second thing I learned about cooking pepper steak is to cook it low and slow. The longer the steak simmers, the longer the meat will tenderize.

WHICH IS BEST FOR COOKING STEAK: BUTTER OR OIL? Unlike butter, many oils have higher smoke points, making them the better option for cooking steak. Furthermore, there are some oils e.g. olive oil or grape seed oil that are healthier alternatives to butter. However, don't expect oil to taste better than butter.

3. Season the Steak: Steaks don't need much to make them great. Just before grilling, brush them lightly on both sides with olive oil and sprinkle with salt and pepper. If you want to get fancy, you can add spices like chili powder, paprika, or garlic powder to the rub.

Do you put oil on steak before seasoning? ›

To help your seasonings adhere to the steak's surface, you can brush all sides with a small amount of olive oil first. Season steak generously, especially with thicker steaks. You'll want to have the flavor in every bite, and since only the outside gets seasoned, it needs to be enough to achieve that flavor.

Garlic and onion powders are great savory elements in the rub and the smoked paprika makes any steak taste like it was cooked over an open fire. The herbs add just enough brightness to keep you coming back for more. This seasoning is pretty simple to make and will last for months if sealed in an airtight container.

“What's the best steak seasoning? What's the best spice rub? What spice rub goes with everything?” There is actually an answer: Salt, pepper, and garlic powder, in equal amounts. This is the most versatile spice rub we know, and the easiest to mix up.

Prepare the steak:

Cut away any large areas of fat and set it aside. Pro Tip: Consider frying the fat in the pan with the peppers for even more flavor, then you can use kitchen tongs to remove and discard. Slice the meat into thin strips (against the grain), the meat will plump up more when cooked.

Steak au poivre (French pronunciation: [stɛk‿o pwavʁ], Quebec French pronunciation: [stei̯k‿o pwɑːvʁ]) or pepper steak is a French dish that consists of a steak, traditionally a filet mignon, coated with coarsely cracked peppercorns.

Grilling Filet Mignon

Black Angus filet mignon is the most tender cut of beef used for steaks. It comes from the smaller end of the tenderloin and should be well-marbled. You can grill it or cook it in a skillet and is best served blue rare or rare.