Favorite Steak Au Poivre
Submitted by lilman
Simple steak au poivre with cracked black pepper crust, hot chili oil sear, and cognac pan sauce. Bold pepper-crusted sirloin strips flamed with Armagnac for smoky depth.
YIELD
2 servingsPREP
10 minCOOK
20 minREADY
30 minThis streamlined version strips steak au poivre down to its essence: beef, pepper, fire, and booze.
Hot chili oil replaces butter for the sear, adding a sneaky layer of heat that amplifies the cracked peppercorns pressed into the meat.
The quick flambé with Armagnac (or bourbon, if that’s what you’ve got) isn’t just showmanship; it burns off the alcohol’s raw edge while leaving behind deep, caramelized flavor that clings to every bite.
Kitchen Tips
- Crush peppercorns with a rolling pin between two sheets of parchment for easy cleanup
- Let steaks rest 30 minutes with pepper so the heat penetrates the meat
- Warm the liquor before flaming in a small saucepan for reliable ignition
- Deglaze with a splash of the same spirit to capture every bit of fond from the pan
Ingredients
Directions
Although it can be grilled with success, traditionally steak au poivre is panbroiled or sautéed.
The pepper for steak au poivre must be crushed in a mortar, cracked with a rolling pin, or whirled in a blender to make rather coarse pieces.
Do not be afraid to use a generous amount. Freshly crushed pepper is not hot.
About 30 minutes before cooking press the crushed peppercorns into both sides of the steak, using the heel of your hand.
Gauge about 1 teaspoon per steak. Heat a heavy skillet with a very small amount of oil. Sear the steak on both sides very quickly over high heat.
Reduce the heat and cook to the state you prefer. When the steak is done, quickly flame it with the warm liquor. Remove the steak to a hot platter. Rinse the pan with a touch of the same liquor and pour over the steak.
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