Steak Au Poivre

Prep time: 35 min

Cook time: 10 min

Serves: 2

The freshly-crushed pepper in this recipe for Omaha Steaks Strip Sirloin Steaks gives flavor, not spice. Pan-broiled and flamed with warm liquor, this mouth-watering steak is both a healthy and delicious main course.

Featured Omaha Steaks Product

Boneless New York Strips

4 (8 oz.) steaks

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Ingredients

2 Boneless Strip Sirloins, thawed
1 Tbsp. coarsely ground pepper
Oil
1/3 cup Armagnac, Cognac or Bourbon, warmed

Preparation

About 30 minutes before cooking, press the crushed peppercorns into both sides of the steaks, using the heel of your hand. Gauge about 1/2 Tbsp per steak.
In a heavy skillet, heat 1 tsp. oil.
Sear steaks on both sides very quickly over high heat.
Reduce heat and cook to desired doneness.
Quickly flame steaks with the warm liquor.
Remove steaks to a hot platter, rinse pan with 1 tsp. of the same liquor and pour over steaks.

Although it can be grilled with success, traditionally steak au poivre is panbroiled or sautéed. The pepper for steak au poivre must be crushed in a mortar, cracked with a rolling pin or whirled in a blender to make rather course pieces. Do not be afraid to use a generous amount. Freshly crushed pepper is not hot.