Steak Au Poivre

Ingredients

NY Strip (Or whatever cut you like)

Kosher Salt

2 Tbsp High Smoke Point Oil (Grape seed, Avocado, etc.)

4 Tbsp Butter - Divided

2 Garlic Cloves - Crushed

1 Garlic Clove Minced

2 Sprigs of Thyme or Rosemary

2 Tbsp Whole Black Peppercorns Very Coarsely Ground (a mortar and pestle works great for this)

1/2 Large Shallot Minced

1.5 oz Cognac

1/2 C Heavy Cream

Preparation

One of my favorite ways to prepare a steak. The sauce is creamy and peppery and paired great with some fries! Be careful when you flambé the cognac! Don’t be looking over the pan unless you want to lose your eyebrows.

1. Start by thoroughly seasoning your steak with kosher salt. Let it rest on a wire rack for ~30 minutes and pat dry. I chose not to crust with the pepper (like most recipes) because I think it hurts the sear.

2. Heat a stainless steel, cast iron or carbon steel pan over medium heat until it gets very hot, turn the heat to medium-high, add the oil and sear the steak for a couple of minutes per side. Just depends on the thickness of the steak. Turn the heat to medium-low and add 2 Tbsp butter, crushed garlic cloves, and thyme. Baste for 1-2 minutes or until the steak is cooked to your desired doneness.

3. Remove steak from pan and pour any liquid over top.

4. Over medium heat in the same pan, add the rest of the butter, minced garlic and shallot and sauté until shallots are softened and garlic is fragrant. Add the coarsely ground pepper and sauté for 30 seconds.

5. Add the cognac and flambé by lighting with a grill lighter or slightly tipping the pan and allowing the flame from the burner to ignite it. Be very careful!

6. Once the flame has gone away, add the heavy cream, and any juices from the resting steak and simmer for a minute while stirring. The sauce should be thick enough to cover the back of a spoon and not immediately close after running a finger through it (see the video). Salt to taste.

7. Slice your steak and top with the sauce. Enjoy!