This classic Steak Au Poivre features tender strip steaks coated in a fragrant crust of crushed black peppercorns. The dish is seared to perfection in a blend of butter and oil, locking in juices while creating a beautiful crust. A dramatic flambé with cognac or bourbon creates a sophisticated, savory-sweet pan sauce that coats the meat. It is an elegant yet approachable dinner perfect for date nights or special family gatherings. The bold pepper flavor pairs beautifully with the rich beef and the slight sweetness of the alcohol reduction.
Steak Au Poivre
Description
This classic Steak Au Poivre features tender strip steaks coated in a fragrant crust of crushed black peppercorns. The dish is seared to perfection in a blend of butter and oil, locking in juices while creating a beautiful crust. A dramatic flamb&# 195;© with cognac or bourbon creates a sophisticated, savory-sweet pan sauce that coats the meat. It is an elegant yet approachable dinner perfect for date nights or special family gatherings. The bold pepper flavor pairs beautifully with the rich beef and the slight sweetness of the alcohol reduction.Ingredients
Directions
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Remove steaks from refrigerator and let them come to room temperature for about 2 hours before cooking.
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Trim excess fat from the steaks.
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Crush the black peppercorns coarsely using a mortar and pestle or the bottom of a heavy skillet.
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Sprinkle about 1 to 1.5 teaspoons of the crushed peppercorns onto one side of each steak.
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Press the peppercorns firmly into the meat with the palm of your hand to ensure they adhere.
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Flip the steaks and repeat the process on the other side.
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About 2 minutes before cooking, sprinkle one side of each steak with salt, using approximately 1/2 teaspoon per steak.
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Heat the butter and oil in a large heavy-bottomed frying pan over medium heat.
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Wait until the fat is sizzling but not smoking; if it smokes, the pan is too hot, so discard the fat and start with a fresh pan.
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Place the steaks in the pan, salted side down. They should sizzle immediately upon contact.
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Shake the pan lightly to prevent sticking.
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Cook for 3 minutes on the first side, shaking the pan gently back and forth occasionally.
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Flip the steaks, salt the other side, and cook for another 3 minutes.
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Reduce the heat to medium-low and cook for an additional 3 to 4 minutes on each side, depending on desired doneness (3 minutes for rare, 4 minutes for medium-rare).
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Remove the steaks to a hot platter and keep them warm.
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Shake the pan well to combine the fond and fat, then remove from heat.
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Carefully pour the cognac or bourbon into the hot pan.
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Ignite the alcohol with a match or lighter.
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Hold the pan handle and shake gently until the flames die down, which burns off excess fat and lifts the browned bits from the bottom.
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Pour the resulting sauce over the steaks and serve immediately.
Nutrition Facts
Servings 2
- Amount Per Serving
- Calories 101.5kcal
- % Daily Value *
- Total Fat 3.5g6%
- Saturated Fat 1.4g7%
- Cholesterol 37.0mg13%
- Sodium 28.5mg2%
- Total Carbohydrate 0.0g0%
- Dietary Fiber 0.0g0%
- Sugars 0.0g
- Protein 14.5g29%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.
Note
Safety First: When flambéing, keep your face and hands away from the pan. Ensure the flames have completely died down before serving.
Substitutions: If you do not have cognac, bourbon, brandy, or even a dry red wine can be used for the deglazing step.
Storage: Leftover steak should be stored in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet or microwave.
Variation: For a creamier sauce, stir in a tablespoon of heavy cream after the flames have died down but before pouring over the steak.
