Difficulty: Beginner
Beef
Steak Au Poivre
John
Prep Time: 10 min
Cook Time: 20 min
Difficulty: Beginner
This delicious Steak Au Poivre is a main course to brag about! Rosemary, cream, and a touch of Ben's Heffer Dust makes every bite worth savoring.
Instructions
- Step 1: Preheat recteq to 500°F and place a cast iron skillet inside grill. Allow recteq to come up to temp. Season steaks with Ben's Heffer Dust and Chef Greg's 4 Letter Rub. Allow steaks to rest for 10-15 minutes.
- Step 2: Add steaks to cast iron skillet and sear all sides. Add butter and continue searing until they start to caramelize, about 3-4 minutes. Remove steaks from cast iron and place on cutting board to rest.
- Step 3: Remove cast iron from recteq and place on towel on cutting board and carefully and slowly add brandy to cast iron. (Always take care when adding any alcohol to a hot pan as it may cause fire).
- Step 4: Once all brandy is in skillet, place skillet back in recteq and allow brandy to evaporate by 80%. Add cream, peppercorns, garlic, mustard, beef base, and whisk until well incorporated.
- Step 5: Let sauce reduce by half. Add rosemary and remove from recteq. Add steaks back to sauce and serve.
Ingredients
Serving Sizes
Ingredients
- 4 New York Strips Steaks
- 4 tablespoon(s) Ben's Heffer Dust
- 3 tablespoon(s) Chef Greg's 4 Letter Rub
- 4 tablespoon(s) Butter
- 3 ounce(s) Brandy
- 3 cup(s) Heavy Cream
- 2 tablespoon(s) Peppercorns
- 1 tablespoon(s) Garlic Paste
- 2 tablespoon(s) Dijon Mustard
- 1 tablespoon(s) Beef Base
- 1 Rosemary Sprig(s)
Tools Needed
- Cast Iron Skillet
- Tongs
- Whisk
- Cutting Board
- Step 1: Preheat recteq to 500°F and place a cast iron skillet inside grill. Allow recteq to come up to temp. Season steaks with Ben's Heffer Dust and Chef Greg's 4 Letter Rub. Allow steaks to rest for 10-15 minutes.
- Step 2: Add steaks to cast iron skillet and sear all sides. Add butter and continue searing until they start to caramelize, about 3-4 minutes. Remove steaks from cast iron and place on cutting board to rest.
- Step 3: Remove cast iron from recteq and place on towel on cutting board and carefully and slowly add brandy to cast iron. (Always take care when adding any alcohol to a hot pan as it may cause fire).
- Step 4: Once all brandy is in skillet, place skillet back in recteq and allow brandy to evaporate by 80%. Add cream, peppercorns, garlic, mustard, beef base, and whisk until well incorporated.
- Step 5: Let sauce reduce by half. Add rosemary and remove from recteq. Add steaks back to sauce and serve.
Chef Pairings
Cook up a batch of Smoked Scalloped Potatoes and Green Jacket Salad to pair with this elegant Steak Au Poivre.