Pan Seared Strip Steak with Green Peppercorn Sauce and Salt-Baked Potatoes

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The potatoes were good, tho I'm not sure the 15 bay leaves did that much, considering the cost and comparing it to other, more flavorful things that could be done to the potatoes.
As for the sauce, it ruined $61.00 of great steaks. Four sprigs of tarragon was way way too much. And, I just didn't like the sauce, nor did anyone else. Made it exactly as directed. So sorry I didn't make it first and try it before trying it with an important guest on expensive steaks. Will never do that again with a Foodnetwork recipe. I also made the carrots, which I loved, but guest didn't eat. So all I got was "great dessert!" - purchased from Pavilions!!!!! Oh what a waste of money and time! Try it on cheap steak for the family first!!!!

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Great recipe! Normally I prefer strip steak grilled, but this recipe works. A lot of the ingredients can be substituted to your taste. I didn't have veal stock, (who does? brandy or enough shallots. ( I had about 1/4 cup I was too lazy to go back to the store so I used beef stock, red wine and a shallot/garlic/onion combo. It worked out quite well!

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This recipe was simple and utterly delicious. I tried it on a weeknight and found it quick and easy. Great twist on meat and potatoes. Fancy enough for company.

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Sooo delicious! The sauce is amazing! I made it once in the summer and am so glad I found it again!

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This was easy and delicious. I used dried green peppercorns and recommend using a little less than a full tablespoon but you do have to add a little salt to the sauce if you can't find the peppercorns in brine. Beef stock works fine. I'm cheap and used a sirloin steak but the sauce was good enough to compensate. Cast iron pans are great.

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When I watch many of the shows on Food Network, it is for entertainment. But when I watch Alex, I want to make the recipes. Everything is doable but a little different than what I've done before. I love her little tips and the way she frames things.

I am definately doing this one.

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I have made this 4 times so far and look foward to cooking it many more times -
Delicious and flavorful. We now open all the windows and turn on the fans - we laughed at all the smoke and reset the smoke detector LOL but worth it. As the weather improves I will try cooking this outside on the side burner of my BBQ. The 1st time I made it with the peppercorn sauce which was good, however the steaks is crispy on outside and retains so flavor and are so juicy that we love it without the sauce, even my Mom who does not like med-rare steaks could not stop eating it. Thank you for showing me a new,easy and delicious way to make a wonderful steak!!!.

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Totally delicious and easy to follow, even for me, who is KNOWN to set fire and or blow up appliances regularly. I did make substitutions, because I didn't have everything, and didn't quite know where to get it.

I made this twice, and both turned out AWESOME.

I used capers both times instead...couldn't get green peppercorns. I also used brandy extract, and I added minced garlic to it. One of the times i made it, I accidently switched out the dijon with my spicy brown, and had to use white cooking wine instead of brandy...still turned out AMAZING!!!!!

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This was truly the most jucy steak we ever had. We used rib eye and it nearly melted in our mouth. Remember to use peanut oil (not olive as the high heat will burn olive oil. Just a tablespoon or so to protect the meat from sticking.
We cooked it 3 min. a side, made the sauce and it was all to die for!
You must use a cast iron pan so it is hot enough. There was lots of smoke and we going to try in outside on the grill with the same pan next time.
Thanks Alex

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We made this recipe last night with friends and it was absolutely awesome. Also made the sugared carrots and potatoes from same show and everything was great together. The sauce came out excellent - didn't have green peppercorns so just used ground black pepper and it was perfect. Does create a lot of smoke in the house cooking on cast iron skillets but well worth it. Have a nice aroma in the house this morning from all the flavors.