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Steak au Poivre, reverse sear
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SmokeyPitt
Posts: 10,490
This has been done many times I'm sure but I thought I would share. It is really easy, sounds fancy, and you get to play with fire.
Pepper the steak
Google made this picture for me (auto-awesome effects). Pretty cool. Thanks google!
Set up for reverse sear. CI skilled is under the foil.
Sear
After the sear remove steak to rest pour in some bourbon (should be cognac but bourbon works great IMO). If you want, you can light it on fire. It is probably best to remove the skillet from the egg when you add the bourbon, or pour carefully. If bourbon hits the coals it will flare up real quick. I added some salt, pepper, garlic, and some herbs. Reduce the sauce.
Pour on the sauce, or add the steak back to the pan and cover the steak.
Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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It looks good! I prefer to add pepper after the steak is cooked while it is resting. I don't like the taste of burned pepper.____________________Entrepreneurs are simply those who understand that there is little difference between obstacle and opportunity and are able to turn both to their advantage. •Niccolo Machiavelli
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I too am a big fan of steak au Poivre...and especially taking nips of the cognac during the cook! LOL
Re-gasketing America one yard at a time. -
Indeed! About 1 shot in the sauce, and 6-10 shots in the cook!Which came first the chicken or the egg? I egged the chicken and then I ate his leg.
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I might give that a try next time, or perhaps add extra to the sauce after adding the cream. I don't mind the taste but it is a very strong flavor.paqman said:It looks good! I prefer to add pepper after the steak is cooked while it is resting. I don't like the taste of burned pepper.Which came first the chicken or the egg? I egged the chicken and then I ate his leg. -
You all tried this with green peppercorns? Love it.*******Owner of a large and a beloved mini in Philadelphia
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Awesome =D>
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Killer idea using the CI as the heat barrier!Lovin' my Large Egg since May 2012 (Richmond, VA) ... and makin' cookbooks at https://FamilyCookbookProject.com
Stoker II wifi, Thermapen, and a Fork for plating photo purposes
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