Restaurant Level French Pepper Steak (Steak au Poivre)

By Brian Lagerstrom · 40 min

Ingredients

Instructions

1. Generously salt the steaks on all sides and let them dry brine at room temperature for 30 to 60 minutes.
2. Preheat the oven to 450°F (232°C) about 15 minutes before cooking.
3. Coarsely crack the black peppercorns in a blender or with a mortar and pestle, then sift through a fine mesh strainer to remove fine powder. Aim for about 1/2 cup of pepper.
4. Pat the steaks dry with paper towels until the surface is matte, then firmly press each side into the cracked pepper so it is well coated.
5. Heat a 12-inch stainless steel sauté pan over high heat and add a generous amount of high smoke point oil.
6. When the oil is shimmering and nearly smoking, carefully add the steaks one at a time. Press down with a spatula for about 15 seconds.
7. Sear for 2 to 3 minutes on one side, flip, and cook for another 90 seconds.
8. Transfer the pan to the preheated oven and cook for 3 to 5 minutes, until the internal temperature reaches 120°F (49°C) for medium-rare.
9. Rest the steaks on a wire rack, then discard the oil and burnt pepper from the pan.
10. Reheat the pan over medium heat with a squeeze of olive oil and the finely diced shallots. Sauté with a pinch of salt for 2 minutes until softened.
11. Add the garlic and thyme and cook for another minute until fragrant.
12. Turn off the burner, add the brandy or cognac, and carefully ignite it to burn off the alcohol. When the flames die down, turn the heat back to high and reduce the liquid by half.
13. Stir in the mustard, beef stock and heavy cream. Reduce over medium heat, whisking occasionally, until the sauce coats the back of a spoon.
14. Lower the heat to low, whisk in the butter and extra black pepper, and taste and adjust with salt as needed.

Summarized from Brian Lagerstrom's video. Watch it for the details.

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