Steak au Poivre, reverse sear

SmokeyPitt

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. 

 

buzd504

Wow!

paqman

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.

RRP

I too am a big fan of steak au Poivre...and especially taking nips of the cognac during the cook! LOL

SmokeyPitt

Indeed!  About 1 shot in the sauce, and 6-10 shots in the cook! 

SmokeyPitt

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.

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.  

jlsm

You all tried this with green peppercorns? Love it.

Phatchris

Awesome =D>

Cookbook_Chip

Killer idea using the CI as the heat barrier!