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    Home » Meat

    Steak au Poivre

    Published: Jul 8, 2020 · Modified: May 19, 2023 by Tammy Circeo · This post may contain affiliate links · Leave a Comment

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    Jump to Recipe Print Recipe

    I was only 15 years old when I had Steak au Poivre for the first time. And I was on a date with my now husband of 31 years! He was in the military stationed in Spain where my family had recently moved. For my 16th birthday, he gave me a giant stuffed dog, a trilogy of Norman Rockwell books, and this lovely meal of Steak au Poivre at a restaurant called Rancho Texano near Madrid.

    Finished Steak au Poivre on platter with sauce

    This post may contain affiliate links which means that if you click them and purchase something, I get a little commission. Thank you for your support.


    You might not think of Steak au Poivre as being Spanish and indeed, it is not. It is full on French. However, a restaurant with a name like "Rancho Texano" can serve steaks from every country's cuisine, right? For years, I would order Steak with Pepper at restaurants and was always disappointed because it came with sauteed sweet peppers rather than a pepper sauce. Fast forward through the years and I created my own reality from the memory.

    What kind of steak to buy?

    You should buy what you like to eat! For the two of us, I buy a Porterhouse steak because he likes the strip and I like the filet. We both win.

    Porterhouse Steak separated from the bone
    Steaks seared in cast iron skillet

    Cooking method

    Remove the steaks from the fridge about 30 minutes before cooking. Season them well with salt. Use a cast iron skillet if you have one. The next choice would be stainless steel and always avoid non-stick skillets.

    Sear the steaks and cook to your desired doneness.

    How to know if your steak is done to your liking:

    Based on a 1-inch thick steak and high heat, the following times and temperatures are a great guide:

    • For a rare steak, cook it 7 minutes, 3 ½ on each side. The internal temperature will be 115-120 Fahrenheit.
    • For a medium rare steak, cook it 8 minutes, 4 on each side. The internal temperature will be 130-140 Fahrenheit.
    • For a medium steak, cook it 9 minutes, 4 ½ on each side. The internal temperature will be 140-150 Fahrenheit.
    • For a medium well steak, cook it 10 minutes, 5 minutes on each side. The internal temperature will be 150-156 Fahrenheit.
    • And for a tragically well done steak, cook it 12 minutes, 6 minutes on each side. The internal temperature will be 160-210 Fahrenheit.

    Remember that the steak will keep cooking after you've removed them from the heat so take it off the heat sooner than you think they are done. You can always return it to the skillet if it's not quite done, but you can never reverse the cook!

    Melted butter, garlic, and rosemary in the skillet

    Remove the steaks to a platter, then add butter, fresh rosemary, and garlic to the skillet. When the butter is melted, return the steaks to the skillet and spoon the butter over them.

    Steaks in skillet with seasonings

    To make the pepper sauce:

    Remove the steaks to a platter and deglaze the skillet with cognac. You can light it on fire, if you want! Add creme fraiche and lots of freshly ground pepper!

    Peppercorns, creme fraiche, and cognac for the sauce

    Pour the sauce over the steaks and enjoy one of the most satisfying meals you'll ever make. Serve the steaks with frites or roasted vegetables and end the meal with a lovely green salad dressed with vinaigrette.

    Steak au Poivre on vintage platter

    Other recipes you might like:

    • Creamy Chicken Pepper Skillet Dinner
    • Roast Chicken with Sundried Tomato Cream Sauce
    • Fennel Braised Sausages
    • Pork Chops with Marsala Fig Sauce

    Recipe

    A NY strip and a filet on a white platter with sauce

    Steak au Poivre (Pepper Steak)

    Tammy Circeo
    Steak au Poivre (Pepper Steak) is a delicious pan-seared steak that is finished with a peppery Cognac creme fraiche sauce and fit for a date night in!
    Print Recipe Pin Recipe
    Prep Time 30 minutes mins
    Cook Time 8 minutes mins
    Course Dinner
    Cuisine French
    Servings 2 steaks

    Ingredients
      

    • 2 steaks of your choice See notes
    • Salt to season
    • 2 cloves garlic smashed
    • 2 sprigs rosemary
    • 2 Tablespoons butter
    • ⅓ cup Cognac
    • ¼ cup creme fraiche See notes
    • 1 tablespoon black pepper freshly ground

    Instructions
     

    • Remove the steaks from the fridge about 30 minutes before cooking. Season them well with salt. Use a cast iron skillet if you have one. The next choice would be stainless steel and always avoid non-stick skillets.
    • Sear the steaks and cook to your desired doneness.
      For a rare steak, cook it 7 minutes, 3 ½ on each side. The internal temperature will be 115-120 Fahrenheit.
      For a medium rare steak, cook it 8 minutes, 4 on each side. The internal temperature will be 130-140 Fahrenheit.
      For a medium steak, cook it 9 minutes, 4 ½ on each side. The internal temperature will be 140-150 Fahrenheit.
      For a medium well steak, cook it 10 minutes, 5 minutes on each side. The internal temperature will be 150-156 Fahrenheit.
      And for a tragically well done steak, cook it 12 minutes, 6 minutes on each side. The internal temperature will be 160-210 Fahrenheit.
    • Remove the steaks to a platter, then add butter, fresh rosemary, and garlic to the skillet. When the butter is melted, return the steaks to the skillet and spoon the butter over them.
    • Remove the steaks to a platter and deglaze the skillet with cognac. You can light it on fire, if you want! Add creme fraiche and lots of freshly ground pepper!

    Notes

    For the two of us, I buy a Porterhouse steak because he likes the strip and I like the filet. We both win.
    If you can't find creme fraiche, you can substitute sour cream.
    If you can't handle that much black pepper, reduce it to your liking, but to be Steak au Poivre, it should have a fair amount!
    Keyword steak, steak au poivre
    Yum

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      Steak with Gorgonzola Cream Sauce
    • Ham hock in a large Dutch oven
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    I have always loved nurturing and feeding people. My cooking style is influenced by my Southern parents, time living in Europe, and the foods available in the Pacific Northwest, where I lived for over 20 years. I cook from scratch and strongly support local farms and producers, believing that food plays a pivotal role in our quality of life.

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