Grilled Steak Au Poivre

Entertain outdoors this summer. This is a great recipe for doing just that.

• Ready In: 20 mins
• Serves: 4

Ingredients

• 4  rib eye steaks, 3/4-inch thick
• 1 1⁄2 teaspoons olive oil
• 1  teaspoon salt
• 3 -4  tablespoons peppercorns, coarsely cracked

• CREAMY COGNAC SAUCE

• 2  tablespoons butter
• 4  shallots, minced
• 2  tablespoons cognac or 2  tablespoons brandy
• 1⁄3 cup dry red wine
• 3  tablespoons heavy cream
• 1 1⁄2 cups  beef gravy, canned or homemade
•  salt & freshly ground black pepper, to taste

Directions

1. Steak: Prepare a hot fire. Rub steaks lightly with oil & season with salt. Spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat.
2. Cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. Serve with Creamy Cognac Sauce.
3. Sauce: In a large skillet, melt butter over medium heat. Add shallots & cook just until softened but not browned, 1 to 2 minutes.
4. Add cognac & standing back, ignite with a long-handled match. When flames subside, add wine & bring to a boil. Continue cooking until liquid reduces by half, about 3 to 5 minutes.
5. Whisk in cream & gravy & bring to a boil. Cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. Season with salt & pepper. Serve with steak.