Community Pick
Mean Chef's Steak Au Poivre
photo by Ms B.
- Ready In:
- 25mins
- Ingredients:
- 6
- Serves:
-
4
ingredients
- 4 (6 -8 ounce) New York strip steaks or 4 sirloin steaks, 3/4 inch thick, patted dry
- salt
- 3 tablespoons coarsely ground black peppercorns or 1 mixture of various peppercorn
- olive oil, for the pan
- 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
- 4 -6 tablespoons butter, sliced
directions
- Heat the oven to 500°F.
- Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
- Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film.
- When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 minute.
- (If the pan is small, work in batches.) Flip the meat over and put the skillet in the oven.
- For medium-rare steaks, roast for 3 minutes for 6-ounce steaks; 4 minutes for 8-ounce steaks.
- Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit.
- Transfer the steaks to a warm plate and tent with foil.
- With a spoon, remove any fat from the skillet.
- Put the skillet back on the burner and heat to medium high.
- Add the wine and cook until it's reduced to 1/4 cup, about 7 minutes, scraping up the browned bits with a wooden spoon. REMOVE PAN FROM THE HEAT.
- Whisk in the butter a slice at a time, whisking until completely melted.
- Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
- Variations: add shallots to the pan sauce, finish with chopped parsley.
- substitute 4 tbl cognac and 1/2 cup dark stock in place of the wine.
- substitute 1/4 cup cream and 1/4 cup cognac for the wine- reduce slightly to thicken.
Questions & Replies
Got a question?
Share it with the community!
Reviews
-
I cook a mean steak but Meanie's is meaner!!!! This steak was perfect in every way.The instructions are step by step and very easy to follow. I started off with a special aged Rib steaks (3/4" thick, 6 oz) from my favorite butcher. I used a mixture of several colored pepper corns coarsely ground.Seared it 31/2 minutes each side with the butter and sauted small button mushrooms along side, when I foil tented the steaks I put the mushrooms in with each one. Used cognac and dark gelled consumme. Served with Ovenstone fries, new parsleid, steamed carrots and bundles of lightly steamd local asparagus tied with a strands of chives. Put the sauce in small serving cups (eggcups) and we dipped our fries in it and drizzled it over the veggies. This meal was fit for a king Thanks Mean Chef - perfect steak
-
Mean, another winner. This is very simple to prepare. Your directions are very detailed. The only problem I had was the steaks were undercooked for our tastes but it could be my oven not your recipe. I used the NY Strip and a peppercorn medeley. I had to use a Rose for the wine since it was all I had, but it turned out fabulous anyway. Thanks for posting this recipe!
-
This is definitely a steak lover's dinner. A few common sense pointers: if you use a thicker cut of meat, you'll have to roast longer. I used a ribeye cut and to roast close to 8 minutes. Also, if you eat mostly vegetarian during the week and are looking to indulge in a meaty meal . . . this is not the way to do it, as it is most certainly a meal for hardcore carnivores. <br/><br/>That being said: Yum!
see 31 more reviews
RECIPE SUBMITTED BY
newspapergal
United States