Ingredients with Measurements:
- 2 boneless ribeye steaks (1 1/2 inch thick)
- 1 tablespoon black peppercorns
- 1 teaspoon salt
- 1 tablespoon olive oil
- 2 tablespoons unsalted butter
- 1/4 cup cognac
- 1/2 cup heavy cream
Special equipment needed:
- Cast iron skillet
- Meat thermometer
Step-by-step instructions:
1. Crush the black peppercorns with a mortar and pestle or in a plastic bag with a rolling pin.
2. Season both sides of the steaks with salt and the crushed black peppercorns, pressing them into the meat.
3. Heat the olive oil in a cast iron skillet over medium-high heat.
4. Add the steaks to the skillet and cook for 4-5 minutes on each side, or until the internal temperature reaches 130°F for medium-rare.
5. Remove the steaks from the skillet and let them rest on a cutting board for 5 minutes.
6. In the same skillet, melt the butter over medium heat.
7. Add the cognac and stir to scrape up any browned bits from the bottom of the skillet.
8. Add the heavy cream and stir until the sauce thickens, about 2-3 minutes.
9. Slice the steaks against the grain and serve with the sauce.
- Time:
Preparation time: 10 minutes
- Cooking time: 10-12 minutes
Temperature:
- Internal temperature of the steak: 130°F for medium-rare
Serving size:
- 2 servings
Nutritional information:
- Calories: 670
- Fat: 54g
- Protein: 38g
- Carbohydrates: 2g
- Fiber: 0g
- Sugar: 1g
Substitutions for ingredients:
- Ribeye steaks can be substituted with filet mignon or New York strip steaks.
- Cognac can be substituted with brandy or whiskey.
- Heavy cream can be substituted with half-and-half or milk.
Variations:
- Add chopped shallots or garlic to the sauce for extra flavor.
- Use a different type of peppercorn, such as pink or green, for a different flavor profile.
- Grill the steaks instead of pan-searing them for a smoky flavor.
Tips and tricks:
- Let the steaks come to room temperature before cooking for even cooking.
- Use a meat thermometer to ensure the steaks are cooked to your desired doneness.
- Let the steaks rest before slicing to allow the juices to redistribute.
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 small 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 fresh herbs, such as parsley or thyme.
Pairings:
- Serve with a side of roasted vegetables or a simple green salad.
- Pair with a bold red wine, such as Cabernet Sauvignon or Syrah.
Suggested side dishes:
- Roasted Brussels sprouts
- Garlic mashed potatoes
- Grilled asparagus
Troubleshooting advice:
- If the peppercorns are burning in the skillet, turn down the heat or remove the skillet from the heat for a few seconds to cool down.
Food safety advice:
- Always wash your hands and surfaces before and after handling raw meat.
- Use a meat thermometer to ensure the steak is cooked to a safe internal temperature.
Food history:
- Steak au poivre is a classic French dish that originated in the 19th century.
Flavor profiles:
- Bold, peppery, rich
Serving suggestions:
- Serve with a crusty baguette to soak up the sauce.
Related Categories
Cooking Method: N/A
Course Type: N/A
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Ingredient: N/A
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Region: French
Taste: Savory, Peppery, Rich, Umami, Caramelized