It sounds like a complicated French dish, though in fact, Steak au Poivre is a simple dish of pan-seared steak with a peppercorn crust. The flavor is incredible, rich, and tantalizing.
Steak au Poivre

Steak au Poivre
Recipe type: Main Course
Cuisine: French
Serves: 2
  • 4 sirloin strip steaks, 1-1/2 inches thick
  • 2 Tablespoons black peppercorns
  • 2 teaspoons or more salt
  • 6 Tablespoons unsalted butter
  • 6 Tablespoons salad oil
  • 2/3 Cup Cognac or Bourbon
  1. About 2 hours before cooking - Steaks should be at room temperature. Trim excess fat. Crush peppercorns, coarsely. Sprinkle top of each steak with 1 to 1 1/2 teaspoons ground peppercorns.
  2. Press into meat with palm of hand. Turn and repeat on other side. About 2 minutes before putting steaks on to cook, sprinkle 1 side with salt, using about 1/2 teaspoon for each steak.
  3. Heat butter and oil in frying pan over medium heat. When fat is sizzling, but not smoking, (if it smokes, it's too hot. Throw it out and start again) place the steaks salted side down in hot fat. Steak will sizzle as it hits. Then shake pan lightly. Cook 3 minutes that side. Shake back and forth gently. Then salt the other side, and cook 3 minutes that side.
  4. Reduce heat to medium or below. Turn steaks again and cook a further 3 minutes on each side (3 each side searing, 3 each side cooking for really rare, 4 and 4 for medium rare.)
  5. Remove steak to hot platter and keep warm. Shake pan well. Remove from heat. Pour cognac or bourbon into pan. Ignite. Hold pan. Shake gently until flames die down (burns off excess fat and lifts brown glaze.) Pour over steak and serve immediately.
  6. It's DELICIOUS, and very easy to prepare. ENJOY!!

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