Restaurant Level French Pepper Steak (Steak au Poivre)

Generously salt the steaks with about 1 to 1.5 tablespoons of salt per steak.

Let the salted steaks dry brine on the counter for 30 to 60 minutes.

Preheat the oven to 450°F.

Add 250 to 300 g of whole peppercorns to a blender and pulse on high speed 4 to 5 times to coarsely crack the pepper.

Sift the cracked pepper through a fine mesh strainer to remove the powdery bits, leaving about half a cup of coarsely ground black pepper.

Dab the salted fillets with a paper towel to remove excess moisture.

Press each fillet firmly into the coarsely ground black pepper to encrust the steaks.

Heat a 12-inch stainless steel sauté pan over high heat and add a squiggle of canola oil.

Once the oil is shimmering, carefully add the steaks to the pan and press them down with a spatula to ensure even contact.

Equipment Needed

Allergens