Originally Posted by itsstillmatt
That Maxim is probably the nicest I've seen, though I can't figure out why people like them in the first place. Sauce looks good, steak looks so European. Our fat doesn't make that color, but almost all Euro steaks do.
I chose the one with the nicest marbling at the wholesale which ended up being a German one (Simmentaler). They also had Irish Angus and "American". Well, all in all the meat/fat had good flavour, but it behaved weirdly during cooking. I rarely cook steak, but I prepared it as always (clean, pat dry, bring to room temperature, pat dry, season, sear, rest). Lots of juices ran out during the searing itself. I don't remember this happening before, but then again it's been a while since I've cooked a rib eye. Could've been more tender too. Meh.
The pepper sauce is quite interesting. Basically, you cook a lot (like 25g) of pepper in clarified butter until the peppercorns "pop", add half a shallot and a small clove of garlic (both diced). Cook until translucent, then add 100ml port wine (I didn't have any) and 125ml stock. Add a sprig of thyme and rosemary. Reduce by half, season with salt, (sugar), vinegar. Blend everything together. I tried, but the peppercorns just ended up flying across the kitchen so I just let it infuse a little further and strained it. Reduced, deglazed the pan the steaks were cooked in, bound with starch and added the juices that ran out of the steaks during resting. Tasted good.