When it comes to steaks, there are about a thousand different ways to prepare them. We went back into the archives and pulled out a classic French recipe to share with you, Steak au Poivre. Translated, it means “Pepper Steak.” I think that the call for so many peppercorns makes the title fairly self-explanatory.
This recipe came from the O.G. television chef, Ms. Julia Child. If you do not know who Julia is, please do yourself a favor, do a search, and learn a bit about her. She was an incredibly talented chef, trained in the art of French Cuisine and an incredible personality. Julia was definitely a one of a kind and provided the world with lots of love for food.
We took her original recipe (notice there is no heavy cream) and adapted it to the grill. We really feel that that extra step of reverse searing these delicious treats added a whole other level of flavors and kicked the recipe up a few more notches. NY Strips are the perfect cut for this meal, but you could certainly replace it with a ribeye or filet mignon. As a matter of fact, this really makes a filet stand out by adding that little bit of extra flavor that is many times needed on those tenderest of cuts.
Do not be afraid of all of the pepper that goes onto the steaks. Once it is done cooking, the pepper really mellows out a bit and does not give the overpowering bite that you may think. I think that once you try this recipe, you will want to add it to your repertoire of wonderful meals to make.
Directions:
- Fill your grill with FOGO Premium Charcoal and prepare it for indirect grilling at 250°F.
- Trim the steak of any excess fat. Crush the peppercorns using a spice grinder, mortar and pestle or the bottom of a heavy skillet.
- Sprinkle each steak on both sides with salt. Press each side of each steak into the cracked peppercorns, encrusting the steaks as lightly or heavily as you prefer. Place the seasoned steaks on the counter for ½ hour to come to room temp and allow the seasoning to penetrate the meat.
- Insert the Meater+ thermometer into the side of one of the steaks directly in the middle. Place the steaks on the grill, indirect. Cook them to an internal temperature of 115° and remove to a wire rack.
- Remove the deflector from the grill and switch over to direct grilling. Place the pan on the grill and heat the butter and oil. When the pan is quite hot but not smoking, add the steaks to the pan. Cook for 1 – ½ minutes per side until the desired sear is achieved on both sides of the steak. Remove the pan and the steaks from the heat. Move the steaks to a wire rack while preparing the sauce.
- Return the pan with all of the drippings and fond (those little bits and pieces that remained in the pan). Add the shallots and sauté, stirring with a spoon to scrape the bottom of the skillet.
- Staying clear of the pan, carefully pour the Cognac into the pan, avoiding any splashing or spilling. Use a flame to ignite the Cognac and allow it to fully burn off. This should only take 5 seconds or so. When the flames die down, cook for a few minutes, then add the stock. Bring it to a boil and cook, stirring occasionally until it thickens, 2-3 minutes.
- Taste the sauce and adjust your seasoning accordingly. Add the soft butter, tilting the pan and swirling the butter as opposed to stirring until the butter fully melts and is completely incorporated into the sauce.
- Pour the sauce over the steaks and serve. Enjoy this heavenly meal!