Steak au poivre is, in my view, the best way to enjoy a steak without a grill. It isn’t hard to do.
I used the bottom edge of a pan to crack some peppercorns. I then pressed both sides of the steak into them to coat. I cooked the steak on each side in a pan with some olive oil and butter. The oil helps to ensure that the steak sears but doesn’t stick. When it was done, I put the steak under a foil tent. I then poured out the excess oil from the pan, trying to keep as many peppercorn pieces as possible in the pan.
I added a healthy dose of Kentucky bourbon, enough to cover the pan. The bourbon deglazes the pan and provides a very rich flavor. I’ve tried this sauce without the bourbon and it isn’t nearly as interesting.
I then added a good dose of heavy cream and cooked the sauce down until it could coat the back of a spoon.
Finally, I poured it onto the steak and enjoyed. I recommend a nice piece of bread to sop up that rich, flavorful sauce.
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