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Steak au Poivre

BobSBobS Posts: 2,485
edited 11:11PM in EggHead Forum
I decided to do steak au poivre after reading about it in Cooks Illustrated, but thought that I could do it one better with a reverse sear, starting on the Egg.

One of the keys to steak au poivre is the pepper, and I like the flavor but not the heat from that many peppercorns, so I started by doing a rough crush on some peppercorns...

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... and then slowly simmered them in EVOO for 8 minutes and then let them stand to cool. This takes the heat out of the pepper but leaves the flavor (can't remember if that tip came from Cooks Illustrated or Fine Cooking).

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I put a nice heavy coat of pepper on the steak....

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... and then put it on the Lg at 250 for 25 minutes, with some mesquite and brought the temp up to 105. Forgot to get a picture of that, but it looks essentially raw.

At that point, I did a 90 second sear on each side, in a very hot skillet, inside on the stove. I put the steak on a warm plate to let it rest and proceeded to make the sauce. I added about one tablespoon of butter and sauteed some shallots, flamed the shallots with Cognac and stirred in heavy cream.

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I ended up with this fine little plate with a baked potato...

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... and served it with some more fresh tomatoes...

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... and a bottle of Ommegang, Abbey Ale.

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I am having a little more of the Cognac. Life is good!
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Comments

  • Carolina QCarolina Q Posts: 8,358
    man, that looks SOOO good!! nice cook, Bob!!
    Michael 
    Central Connecticut 

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  • cookn bikercookn biker Posts: 13,400
    Oh, my weakness is Beef Tips au Poivre!!
    Did you love it Bob?
    Molly
    Colorado Springs
    "Loney Queen"
    "Respect your fellow human being, treat them fairly, disagree with them honestly, enjoy their friendship, explore your thoughts about one another candidly, work together for a common goal and help one another achieve it."
    Bill Bradley; American hall of fame basketball player, Rhodes scholar, former U.S. Senator from New Jersey
    LBGE, MBGE, SBGE , MiniBGE and a Mini Mini BGE
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  • BobSBobS Posts: 2,485
    cookn biker wrote:
    Oh, my weakness is Beef Tips au Poivre!!
    Did you love it Bob?

    It was really outstanding, if I do say so myself! You could do the pan sauce on the egg, but since it is finishing in a skillet (for the extra sauce flavors, it is a lot easier inside. The pan sauce is easy and adds a lot.
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  • Capt FrankCapt Frank Posts: 2,578
    Beautiful! :cheer: :cheer:
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  • Rezen73Rezen73 Posts: 356
    Steak au Poivre is one of my favorite dishes... nicely done! :D
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  • Bear 007Bear 007 Posts: 343
    Nice job Bob
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  • Steak au Poivre is on my short list to make.

    Except for the cream, it looks exactly like Steak Diane, which I've made for years. However, I'd never argue with a cream addition. :)

    Thanks for the post. Now I know what I'm shooting for.
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  • RRPRRP Posts: 15,555
    That ROCKS!!! You did well! Thanks for sharing!
    Ron
    Dunlap, IL
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  • bobbybbobbyb Posts: 1,349
    Yum. On me bucket list. Thanks for posting.
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  • BobSBobS Posts: 2,485
    Thanks folks. This is really a pretty easy cook and it comes out looking very high end. I should have added a little fresh parsley at the end, but I forgot to pick some up when I went to the store.
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  • Austin  EggheadAustin Egghead Posts: 3,342
    That is beautiful. A clink of the snifter is in order for that cook ;)
    Eggin in SW "Keep it Weird" TX
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  • smbishopsmbishop Posts: 1,087
    Eggcellent!
    Large, Small, and a LOT of Eggcessories!  Southlake, TX
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  • BeliBeli Posts: 10,751
    Wowwwwwwwwwwwww, Bob...can I be your friend?????? :P
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  • BobSBobS Posts: 2,485
    Beli wrote:
    Wowwwwwwwwwwwww, Bob...can I be your friend?????? :P

    Thanks Beli -- I am just trying to keep up with you.
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  • Very nice beer to go with it as well...The cook looks awesome.
    www.finandflame.com

    www.oldfishinglure.com
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  • LDDLDD Posts: 1,225
    great job. looks like you nailed.

    that's a good tip about heating the pepper before hand... thanks :)
    context is important :)
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  • NibbleMeThisNibbleMeThis Posts: 2,254
    I like that you found a way to get the most out of the Egg but still get a nice pan sauce.
    Knoxville, TN
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  • BacchusBacchus Posts: 6,019
    One of my favorite cooks. One of Altons early "Good Eats" episodes featured this, and is what got me interested in indoor cooking after 25 years of only grilling/smoking. Prior to that my only indoor quests were scrambled eggs, crock pot chili/spagetti sauce, and grilled cheese sandwhiches.
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