Steak au POIVRE

RRP

OK - I admit it this wasn't an egg cook since from start to finish it's a flash and needing undivided attention so not worth firing up the egg. With all the butter, whipping cream and cognac this makes for one fine meal! WooWoo!

Chubbs

=P~ looks delicious Ron

Tinyfish

All my favorite ingredients mixed together. ..what could be better

SGH

^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ ^:)^ 

RRP

huh...the picture got stripped off and I can't repost it now either...weird!!!

Supercilious_In_5280

Looking good

caliking

I love steak au poivre!! Tried once or twice but did not like the way I made it. Would you mind sharing the recipe?

RRP

caliking said:

I love steak au poivre!! Tried once or twice but did not like the way I made it. Would you mind sharing the recipe?

Glad to!

STEAK au POIVRE

RRP's adaptation of Alton Brown’s 2005 recipe on Food Network

Ingredients:

Sirloin or Ribeye steaks

Kosher salt

Pepper corns & grinder

1 T of butter

1 tea EVOO

1/3 cup plus splash more Remy Martin cognac

½ cup heavy cream

Directions:

At least 4 hours before mealtime Jaccard the meat and salt with kosher salt. Wrap or bag the meat so according to CI the salt will draw out the moisture in the meat, melt the salt and then re-absorb the salty moisture.

Then 2 hours before mealtime remove the wrapped meat and place on the counter to come to room temperature…a rack will allow air to circulate.

Grind fresh peppercorns so there are 30 grinds per side. Use back of spoon to press into the meat.

In medium skillet over medium heat melt butter and EVOO until they start to smoke. (#6 on our stove) and place meat in the pan and cook for 2 minutes and then flip for 1.5 more minutes. Quickly remove meat to a plate and tent it.

With skillet off the burner add the 1/3 cup cognac and carefully light it with a long match. Gently shake pan until the flames die. Return the pan to the burner on medium heat and add the cream. Bring the mixture to a boil and whisk until consistency makes it stick to the back of a spoon, which will take about 5 minutes. Add back a splash of cognac and return steaks to the pan.

Spoon the sauce over the meat and serve. Incidentally “Burgundy Mushrooms” is a delicious side dish!

Double Bogey

WOW!!! I can only imagine how great that thing will taste.

RRP

For the very first time I served it last night with baked potatoes with butter and sour cream plus a Caesar salad and that really made a terrific meal!

caliking

Much appreciated @RRP

RRP

I wish PhotoBucket or somebody would quit screwing around with my picture!