Steak au Poivre
The classic French dish Steak au poivre is enjoyed by anyone who can afford it at a restaurant. In reality, you can make this at home and have the same experience expected when you eat out.
There are a few keys to this dish that ensure you have it right.
A NY strip, trimmed of fat and gristle and at least 1 1/2 inches thick is my preferred cut. You can use any cut you wish, but you need the subtle marbling and some fat for the pan drippings.
Remember to let the steak come up to room temp before searing, and it will have to rest for a minimum of 10 minutes after coming out of the pan.
The au Poivre
Freshly dried peppercorns will make or break your dish. From experience, yes I have ruined a steak or two, a mixture of red, green and black peppercorns will work. The grinding method you use can be mortar and pestle or a spice mill. You want to have a medium-fine grind to coat the steak.
The Cast Iron Pan
This usually goes without saying, but the cast iron is necessary for a high heat and the even distribution of the heat. We are going to sear the steak coated with pepper and this cannot be done in a frying pan that cannot handle the heat.
Take your steak and trim fat and gristle off of it. Set aside since we will be adding to pan to render some of the fat. Preheat your oven to 500 degrees. This will allow you to finish your steak, without steaming it to keep the crust
Then season your steak with salt.
Take your peppercorns and in a spice mill or mortar and pestle crush to a med-fine grind. Then coat the steak on both sides and ends with the pepper.
Add 1 tablespoon of grapeseed, or other high smoke oil, to the cast iron and increase heat to high. When pan starts to smoke lightly, carefully add your steak and trimmings.
Do not touch steak for 3 minutes. Then flip over and cook for another 3 minutes. Then place in your 500-degree oven for 5 to 7 minutes until internal temp hits 135.
Remove and let rest for at least 10 minutes.
For the Sauce
Here is what you need for the sauce.
1 Finley diced Shallot
1/4 cup Demi Glase
1/4 cup Burbon
1/4 cup heavy cream
1 table spoon butter
salt to taste.
To make the Sauce
Take your cast iron skillet and place it on medium high heat. Add the shallot and cook until translucent. Then add Demi and deglaze pan. Make sure you scrape all the "bits" then take your pan off of the heat and add the bourbon. You can flambe by igniting the fumes, or cook off the alcohol on the stove. Then add your heavy cream and reduce by 1/2. Before serving taste for seasoning.
Enjoy this classic French Dish. If you would like to see how I cook visit my Youtube Channel.