StovetopFrench
Steak au poivre
Crushed pepper crust, a brandy cream pan sauce. Bistro steak, not pit steak.
Made it?
30 min · 25 min hands-on · pull 130°F · rest 6 min
Ingredients
1.5 lb on the fire · ~1.2 lb to the table · 2 plates at 8 oz
- NY strips, 1¼ inch2 (1 1/2 lb)
- crushed black peppercorns2 tbsp
- kosher salt1 tsp
- butter2 tbsp
- brandy or cognac1/4 cup
- cream1/3 cup
Method
- 1
Salt. Press pepper into both faces. Hot skillet, oil, 3 minutes, flip, 3 minutes to 128°F.
- 2
Meat out. Butter in the pan. Brandy off the heat, then back to reduce 30 seconds.
- 3
Cream, scrape the pepper that stayed. 1 minute. Sauce over the steak, not under it.
If you don’t have it
- ny strip → filet mignon. Keep the same pull. Leaner cooks faster and dries sooner.
- NY strips, 1¼ inch → What you actually have, if it is the same muscle family. Filet works and is traditional. Strip has more flavor.
Same cook, different day
Weeknight
Less time. Same seasoning, hotter fire, watch the probe. Do not skip the rest.
On the plate
With this, try
- With this dish, try making texas toast.
When you pull the meat. The rest window. Drippings or butter on thick slices. 30–45 seconds a side on the hot grate. Salt.
8 min
- With this dish, try making baked potato.
In the oven when a reverse-sear steak goes on, or the last hour of a roast. Scrub, oil, salt the skin. 400°F until a probe slides, 50–70 minutes. Split, butter, sour cream, chives. Foil only if you like wet skin.
1 hr
- With this dish, try making steak fries.
Par-cook while the steak dry-brines. Finish when the steak rests. Russets, ½-inch sticks, soak, dry. 325°F then 375°F, or a hot sheet with oil if you refuse a pot of fat. Salt the second they leave the heat.
45 min