Ingredients with Measurements:
- 2 boneless ribeye steaks, about 1 1/2 inches thick
- 2 tablespoons black peppercorns, crushed
- 1 tablespoon kosher salt
- 2 tablespoons unsalted butter
- 1/4 cup cognac
- 1/2 cup heavy cream
Special equipment needed:
- Grill
- Meat thermometer
Step-by-step instructions:
1. Preheat grill to high heat.
2. Season both sides of the steaks with crushed peppercorns and kosher salt.
3. Grill steaks for 4-5 minutes on each side for medium-rare, or until desired doneness is reached. Use a meat thermometer to check the internal temperature of the steaks, which should be 135°F for medium-rare.
4. Remove steaks from the grill and let them rest for 5-10 minutes.
5. While the steaks are resting, melt butter in a saucepan over medium heat.
6. Add cognac to the saucepan and cook for 1-2 minutes, until the alcohol has evaporated.
7. Add heavy cream to the saucepan and stir until the sauce has thickened, about 5 minutes.
8. Slice the steaks and serve with the sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Grill temperature: High heat
- Internal temperature of steaks: 135°F for medium-rare
Serving size:
- 2 servings
Nutritional information:
- Calories per serving: 650
- Fat: 53g
- Protein: 38g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 0g
- Sodium: 1,400mg
Substitutions for ingredients:
- Ribeye steaks can be substituted with other cuts of steak, such as filet mignon or New York strip.
- Cognac can be substituted with brandy or whiskey.
- Heavy cream can be substituted with half-and-half or whole milk.
Variations:
- Add chopped shallots to the sauce for extra flavor.
- Use a different type of peppercorn, such as green or pink, for a unique twist.
- Top the steaks with crumbled blue cheese or sautéed mushrooms.
Tips and tricks:
- Let the steaks rest before slicing to ensure that the juices redistribute and the meat stays tender.
- Crush the peppercorns with a mortar and pestle or a spice grinder for the best flavor.
- Use a meat thermometer to ensure that the steaks are cooked to your desired level of doneness.
Storage instructions:
- Store leftover steak and sauce separately in airtight containers in the refrigerator for up to 3 days.
Reheating instructions:
- Reheat the steak in a skillet over medium heat until warmed through.
- Reheat the sauce in a saucepan over low heat, stirring occasionally, until warmed through.
Presentation ideas:
- Serve the sliced steak on a platter with the sauce drizzled over the top.
- Garnish with chopped fresh herbs, such as parsley or thyme.
Garnishes:
- Chopped fresh herbs, such as parsley or thyme
- Crumbled blue cheese
- Sautéed mushrooms
Pairings:
- Roasted vegetables, such as asparagus or Brussels sprouts
- Creamy mashed potatoes
- Crusty bread
Suggested side dishes:
- Grilled corn on the cob
- Caesar salad
- Garlic bread
Troubleshooting advice:
- If the sauce is too thin, cook it for a few more minutes until it thickens to your desired consistency.
- If the steak is overcooked, try marinating it in a mixture of olive oil, garlic, and herbs before grilling to add moisture and flavor.
Food safety advice:
- Use a meat thermometer to ensure that the internal temperature of the steak reaches 135°F for medium-rare.
- Wash your hands and all surfaces that come into contact with raw meat to prevent cross-contamination.
Food history:
- Steak au Poivre is a classic French dish that originated in the mid-20th century. The name translates to "pepper steak" in English.
Flavor profiles:
- This dish is rich and savory, with a bold peppery flavor and a creamy cognac sauce.
Serving suggestions:
- Serve with a glass of red wine, such as a Cabernet Sauvignon or a Pinot Noir.
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Region: French