Ribeye Steak au Poivre Recipe

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Steak au poivre is a classic French steak preperation that is easy to make at home! Just take a grilling steak (we like ribeyes, but you can use New York Strips, T-Bones, Top Butts or even Flat Irons), coat it…

Steak au poivre is a classic French steak preperation that is easy to make at home! Just take a grilling steak (we like ribeyes, but you can use New York Strips, T-Bones, Top Butts or even Flat Irons), coat it with pepper and pan sear it. Use that same pan to then make a sauce of cognac, cream and a few other ingredients. Here are a few tips to make this recipe extra awesome: first, crush your own peppercorns fresh at home using a mortar and pestle to form the crust. You’ll get perfectly sized pieces and lots of flavor. Second, let the steak sit at room temperature with the salt and pepper on it for up to an hour before searing. This will dry brine the steak for extra flavor and tenderness. Third, use green peppercorns in the sauce if you have them. They really add an extra layer of complexity. Do you have any tips to make this recipe extra perfect? Just leave us a comment below, we’d love to hear them!

Ingredients

Prep Time

20 min

Total Time

40 min

Yield

Feeds 2
  • 2 Leahy's Angus Beef Ribeye Steaks ( cut at 1" (you can substitute any other grilling steak as well))
  • 1 Shallot ( diced)
  • 1 cup(s) Beef Broth ( or veal broth)
  • 1 cup(s) Heavy Cream
  • 1 Tbsp Vegetable Oil
  • 1 Tbsp Cognac
  • 1 Tbsp Black Pepper ( fresh crushed)
  • 1 Tbsp Butter
  • 1 tsp Green Peppercorns ( lightly crushed)
  • Salt

Directions

  • 1

    Season the steaks with black pepper and salt. Let sit and come to room temperature before cooking.

  • 2

    Add vegetable oil to a frying pan and heat to medium high heat. Once hot, add steaks and cook for 5 minutes per side. Once done cooking, remove from heat and set aside. Cover with foil to keep warm.

  • 3

    Drain the oil from the frying pan, place back over medium high heat, and add butter. Once butter is melted, add the shallots and cook for about two minutes until they are soft. Once soft, stir in the cognac, and beef broth. Cook until reduced by half. Once reduced, add the heavy cream and green peppercorns. Cook until sauce is thickened to your preference.

  • 4

    Serve steaks with sauce and your favorite vegetables. Enjoy!


Get more great recipes at lakegenevacountrymeats.com

Recommended Pairings

Cabernet Sauvignon

Cabernet Sauvignon

Cab is king, and for good reason! This grape produces big, full bodied red wines that are a go to for many people. You can find good examples at many price points from $10 to $1,000!


Top Regions:

  • Bordeaux, France
  • Napa, California
  • Chile

Pairs great with:

  • Cabernet Sauvignon is fabulous with a pan seared steak or a roasted prime rib
 

Syrah

Syrah

Syrah (or Shiraz) can be full of ripe red fruits when made in warm climates like Australia, or packed with dark fruit and leather notes when produced in cooler climates. Both styles are delicious and great with food!


Top Regions:

  • Rhone, France
  • South Australia
  • Columbia Valley, Washington

Pairs great with:

  • Syrah is the perfect pairing for stews, lamb, and smoked meats
 

Reviews

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