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New York Steak with Green Peppercorns and Port Wine Recipe

New York Steak with Green Peppercorns and Port Wine

Recipe courtesy Wolfgang Puck

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Rated: 5 stars out of 5Rate This RecipeRead users' reviews (4)

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Average Rating:

Total Reviews: 4

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  • on December 31, 2009

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    I used 4 1.5 inch NY steaks in place of strips, using a digital thermometer while frying. I transfered to oven once internal temperature measured 125. Oven was set at 175. Sauce took 15 minutes to reduce whereby steaks measured 145 internally *presto*.

    Use a good port, not cooking port. I used "Bootleg" from St. Amant Winery.

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  • on October 22, 2006

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    This was a simple and uncomplicated recipe. I only used the black pepporcorns and it was just fine. This is a keeper!

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  • on October 01, 2006

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    This was so delicious - tasted like a top French restaurant.
    I changed the recipe a bit since i did not have all of the ingredient and it still turned out fabulous!

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  • on January 16, 2006

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    Excellent. Enough said.

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