The Best Way to Make Steak au Poivre - Kitchen Conundrums with Thomas Joseph - Martha Stewart

heavy cream

🥗Healthier: Greek yogurt

💰Cheaper: milk + cornstarch

Greek yogurt reduces calories while maintaining creaminess

Coarsely grind black peppercorns using the flat side of a meat mallet.

Mix crushed black peppercorns with kosher salt in a bowl.

Take a strip steak (about 1.5 inches thick, approximately 1 pound) and coat it lightly with vegetable oil.

Generously season the steak with the peppercorn and salt mixture on all sides.

Allow the steak to come to room temperature for at least 30 minutes before cooking.

Preheat a 10-inch cast iron skillet over medium-high heat for 3-4 minutes and add a little vegetable oil to the pan.

Cook the steak in the skillet for about 10-12 minutes total, flipping halfway through (after about 5 minutes) to develop a crust.

While the steak cooks, peel and finely mince one small shallot.

After cooking the steak for 5 minutes on one side, sear the fat cap for 1-2 minutes.

Check the internal temperature of the steak aiming for 125-130 degrees Fahrenheit for medium-rare.

Remove the steak from the heat, place it on a plate, and loosely cover it with aluminum foil to rest for about 15 minutes.

In the same skillet, add the minced shallots to the pan juices and bits of peppercorn.

Add 2 tablespoons of unsalted butter to the skillet and cook the shallots over medium heat until translucent and tender.

Pour in 1/4 cup of cognac, increase the heat, and reduce until syrupy, leaving a trail when stirred.

Cooking Techniques

Equipment Needed

Spice Level:

Allergens