By Dr. Sarah Cimperman, ND
GLUTEN-FREE
Thinly sliced, this 1-pound ribeye could easily feed four people when served with an appetizer and a generous portion of broiled asparagus on the side. Steak au Poivre sounds complicated, but it's surprisingly easy. Just season your steak, sautè it to perfection, and then, while it rests, make a quick pan sauce. The sauce should be minimal and only used as a condiment. It will be rich and highly seasoned, so you'll only need enough to drizzle over the top. The secret to a good steak is seasoning it in advance (24 to 48 hours if you can) and allowing it to come to room temperature before you cook it. I love a good ribeye, but you can use another cut if you wish. If you don't have cognac, you can substitute white vermouth ... More...
