steak
au poivre.
How to sear and cook steak. “Pepper steak” in English, a classic French dish.
Ingredients:
ribeye/striploin/filet/sirloin steak, preferably 1.5-2.5” thick.
neutral oil, (canola, peanut, etc.)
kosher salt.
flakey salt.
3 tbsp unsalted butter.
3 cloves garlic.
3 sprigs thyme.
1 bay leaf.
pepper mix:
8g whole black peppercorns.
8g whole white peppercorns.
2g whole pink peppercorns.
2g whole szechuan peppercorns.
2g whole coriander seeds.
pepper sauce:
1 shallot, minced fine.
2 garlic cloves, minced fine.
300mL beef/brown/ckn stock.
50mL red wine jus/demi-glace.
100mL white wine.
30mL cognac.
6g whole black peppercorns.
50mL 35% heavy cream.
chives, chopped fine.
kosher salt.
20g unsalted butter, cold.
Equipment:
saucepan.
small sauté pan.
spice grinder.
fine-mesh sieve.
cast-iron/stainless-steel skillet.
baking tray, lined with a wire rack.
Yield:
1-2 servings.
Execution:
pepper mix.
Add the spices to a small sauté pan set over medium heat, toast until lightly smoking and aromatic.
Remove from the heat and coarsely grind, or until the peppercorns and coriander are just cracked.
Place the spices in a fine mesh sieve to shake off any fine powder, reserve the larger pieces, discard the powder.
2. cook the steak.
Preheat a convection oven to 350°F.
Season your steak generously with salt and the pepper mix, press the steak firmly with the palm of your hand to ensure the pepper sticks.
Place your skillet over high heat, add enough canola oil to create an even layer.
Place the steak in the pan and cook for 3-4 minutes or until you achieve an even golden brown crust. While searing the beef on the first side, rotate the steaks position on the pan a few times during the cooking process.
This is because each time you place a steak into the pan, the initial area loses temperature as the rest of the pan's surface area increases. By changing the spots where you sear the meat, you ensure the highest possible temperature for searing.
Flip the steak, sear for a couple more minutes and reduce the heat to low.
Add the butter, thyme, bay leaf and garlic to the pan, once the butter starts to foam begin basting the steak for 45 seconds - 1 minute.
Remove the steak from the pan and place onto a baking tray lined with a wire rack.
Place your steak into the oven to achieve your desired doneness.
Allow the steak to rest for 15-20 minutes before slicing.
3. pepper sauce.
Add butter to a saucepan and melt over medium heat, add the shallot, garlic and peppercorn, sauté until lightly browned.
Deglaze the pan with white wine, reduce by half, add the cognac and reduce again.
Add the beef stock and jus, cook until thick and syrupy.
Add the cream and bring to a boil and simmer over medium heat until thick.
Cut the heat, add the cold butter and whisk, finish with chives and season to taste with salt and ground black pepper.
4. serve.
Slice the steak and serve alongside the sauce.
Serve with salad, roasted potatoes, fries, etc.