Caribbean Steak au Poivre
(Jamaican Jerk Spice-Rubbed Steak with Rum Cream
Sauce)
The rich tropical crust formed from high-heat searing combines
with an exotic pan sauce making for a tasty alternative to grilled steaks.
2-4 boneless beef strip steaks (about 8-12 oz each)
1 ½-2 inches thick, trim any excess fat.
Rub all sides of the meat with:
2-3
tablespoons DARK FIRE
Heat a large heavy skillet, preferably cast iron, over high heat until
quite hot. Once the pan is hot, sear the steaks for 6-7 minutes on each side for rare. The interior should be slightly
less done than desired as it will continue cooking off the heat. Cook an additional minute for medium. Remove the steaks
from the pan and let stand, loosely covered. Pour any excess
fat out of the pan and return to the heat, reduce heat to medium-high.
Add:
1 tsp. dried chives,
½ TBS Dark Fire Jamaican Jerk (use a bit more if you
want it spicy)
Stir once, and carefully add:
¾ cup Jamaican Dark Rum
Cook until the rum is almost evaporated, stir well then add:
¾ cup beef stock
Boil until reduced by half, about 5 minutes.
Add:
1/3 cup heavy cream
Stir and continue to simmer, reduce by half, about 4 more minutes.
Serve immediately over the steaks.
LBC Spice Co. 2004
