Chef Jock's 3 Peppered Steak with Carmelized Onions

Chef Jock's 3 Peppered Steak with Carmelized Onions

1 - 10ounce ribeye steak
1/2 green, red and yellow bell pepper (sliced in thin strips)
1/2 cup thinly sliced onions
2 tbsp. butter
1 tbsp. olive oil
1 tbsp. coarsely ground black pepper
1 tsp. saute and grill dust
1 tbsp. brown sugar
1 tbsp. white wine
Salt to taste

Rub steak with pepper, saute' and grill dust.  Heat 1 tbsp. butter and 1 tbsp. olive oil in saute' skillet.  Saute' steak until internal temperature registers just above medium rare.  Remove from skillet and keep warm.  Add bell peppers to pan drippings in saute' skillet and saute' until they are al dente.  In separate pan, melt the remaining 1 tbls. butter, add onions.  Stir in 1 tbls. brown sugar and 1 tbls. white wine.  Cook until tender.


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