Steak au POIVRE

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!