Steak au Poivre for Two

Steak au Poivre for Two

A celebratory French dish that likely originated in Paris in the 1920s, steak au poivre might be associated with white-tablecloth dining, but it is a recipe that you can easily make at home for a fraction of the price. It begins with a piece of beef that is crusted in crushed peppercorns, then topped with a silky, peppery Cognac pan sauce. In this version, using one large, well-marbled rib-eye steak instead of two individual filets means it’s more affordable, more flavorful and simpler to cook. (Preparing one perfect steak is easier than two.) Season generously, sear on the stovetop, then finish in the oven for even cooking. Let it rest while you prepare your pan sauce. Slice your steak into generous slabs and fan it out over your sauce, a move that makes the meat look more plentiful and the finished dish more lavish than if you drizzled the sauce on top.

Yield: 2 servings

1 large (1½-inch thick) boneless rib-eye (or strip) steak (about 1¼ pounds); see Tip

3 scant tablespoons whole black peppercorns

Kosher salt (such as Diamond Crystal)

2 tablespoons canola or vegetable oil

3 tablespoons minced shallot (ideally as finely minced as possible)

¼ cup Cognac or brandy

¾ cup chicken stock

2 tablespoons unsalted butter, at room temperature

1 to 2 tablespoons heavy cream (optional)

Remove the meat from the fridge and let sit for 20 minutes.

Prepare your peppercorns: Set your peppercorns on a cutting board and, little by little, using the flat side of a large chef’s knife, press a (manageable!) cluster of peppercorns until they’re crushed. Transfer to a pie dish or similar vessel.

Lightly season both sides of the meat with about ¾ teaspoon salt total. (Be conservative, as you’ll be preparing a pan sauce from the meat drippings later, and you can always add salt then.) Dredge the meat in the peppercorns, coating both sides.

Heat the oven to 425 degrees, then heat the oil in a large cast-iron skillet over medium-high. Once the oil is rippling hot — it should sputter if you flick a peppercorn into it — place the meat in the pan and brown on both flat sides, about 4 minutes per side. (If you have a sizable fat cap — a thick layer of white, chewy fat — on either of the smaller sides, sear them off until browned, 30 seconds to 1 minute per side.) If possible, take the temperature of your meat before adding it to the oven, so you have a sense of how long it’ll need to cook.

Transfer the pan to the oven and cook to desired doneness, about 3 minutes for medium-rare (the temperature should be about 132 degrees). Remove the pan from the oven and transfer the meat to a cutting board to rest.

Add the shallot to the skillet and cook over medium-high until softened, stirring frequently, about 1 minute. Turn off the burner, then pull the hot skillet off the heat. Add the Cognac. (If the reaction between the heat and alcohol produce a flame, don’t panic! It will subside in a minute.)

Return to the stovetop, stir to deglaze and cook over medium-high 1 to 2 minutes, until the liquid evaporates. Add the stock and cook until thickened and saucy, 6 to 8 minutes.

When the sauce is almost done reducing, slice the steak crosswise into ½-inch slices.

Once the sauce has reduced until thick enough to coat a spoon, pull it off the heat. Whisk in the butter, then the heavy cream (if using) and season with salt and pepper. Drizzle the sauce on a serving plate and transfer the steak on top. Serve immediately.

Tip: The rib-eye has a good amount of fat, which lends a lot of flavor, but you could also use a strip steak of similar proportions, a slightly cheaper option, or even filet mignon (you’d want two 6- to 8-ounce pieces, each about 2 inches thick), if you’re feeling fancy.

Do a reverse sear instead=better. You have a thermometer right? Oven at 330°, put steak into the oven, get the core temp to 115°, remove from oven, let the SURFACE cool down to 110° or so (the core will not cool that much) get your cast iron or carbon steel pan up to temp, then brown out side of steak, flipping every 20 - 30 seconds, get to 125°, remove, and let carry over heat get it up to 132°