Favorite Steak Au Poivre
Best Steak Au Poivre recipe
Yield
2 servingsPrep
10 minCook
20 minReady
30 minIngredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 |
strip steak
sirloin, boneless, thawed |
* | |
| 2 | teaspoons |
hot chili pepper oil
|
*
|
| ⅓ | cup |
armagnac
cognac, or bourbon, warmed |
* |
Ingredients
| Amount | Measure | Ingredient | Features |
|---|---|---|---|
| 2 | each |
strip steak
sirloin, boneless, thawed |
* |
| 1E+1 | ml |
hot chili pepper oil
|
*
|
| 79 | ml |
armagnac
cognac, or bourbon, warmed |
* |
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.
