Jasper's Recipe paired with
Berbiglia Choice of Wines

Here it is, the secret behind a great steakhouse steak! Fire up the grill or saute in a pan, either way it is DELICIOUS! Serve with a Thousand island tossed salad, a 1 lb. baked potato along with creamed spinach and you have a classic steakhouse dinner from your own kitchen. Buona Apetitio!

Steakhouse KC Strip Steak & Maitre'd Butter

2 12 oz. KC Strip Steaks
1/2 T. Black peppercorns
1/2 T. Green peppercorns
1/2 T. Red peppercorns
1/2 tsp. Garlic Salt

Coarse grind all peppercorns and and lightly season with steaks with garlic salt. Press peppercorns into both sides of the steaks. Using the grill or a grill pan, cook 5 minutes until golden brown. Turn and cook 5 minutes more until cooked medium or desired doneness.

Maitre d Butter
1/2 lb. butter at room temperature
2 cloves minced garlic
2 T. chopped shallot
3 T. chopped parsley
Mix all ingredients in a bowl. Place mixed butter on a piece of waxed paper and form into a log. Place in refrigerator and chill. Leftover butter can be frozen up to 3 weeks.

Place 1 T. butter on each steak just before it is served.

BERBIGLIA CHOICE WINE: Guigal Cotes Du Rhone is our choice for this steak. While this wine is dry and acidic to begin with, it has a long lasting soft finish. Just right for meat dishes with many flavors.