Steak Au Poivre Recipe
12 oz prime New York, Japanese Whiskey peppercorn
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Ingredients
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Ingredients
Method
Directions
- 1
Prepare the Steak
Start by bringing the New York strip steak to room temperature. This will help it cook evenly.
- 2
Crush the Peppercorns
Using a mortar and pestle, crush the black peppercorns coarsely. If you don’t have a mortar and pestle, you can place the peppercorns in a zip-lock bag and crush them with a rolling pin.
- 3
Season the Steak
Rub the crushed peppercorns and salt all over the steak, ensuring an even coating on both sides.
- 4
Sear the Steak
In a large skillet, heat the olive oil over medium-high heat. Once hot, add the steak to the skillet. Sear for 4-5 minutes on each side for medium-rare, or until your desired doneness is reached.
- 5
Deglaze the Skillet
Remove the steak from the skillet and let it rest on a cutting board. In the same skillet, add the Japanese whiskey, scraping up any brown bits from the bottom of the pan. Allow it to reduce slightly for about 2 minutes.
- 6
Add Cream
Lower the heat to medium and add the heavy cream to the skillet. Stir well and let it simmer for another 2-3 minutes until the sauce thickens.
- 7