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Steak Au Poivre

Posted on September 18, 2012.


My friends have heard the speech before - I don´t like going to steak houses because I can make the best steak you have ever had in my sleep. When I go out to diner, I want my palate and imagination challenged, and it does not take much creativity to prepare a good steak. In fact, there are only three steps to a great steak: 1) cut, 2) temperature, and 3) timing. When I make a steak, I prefer to use a dry-aged bone-in ribeye. That little extra fat and gristle really amp up the flavor, and there is nothing better than cooking meat on the bone. Make sure that you let your steaks rest at room temperature at least 30 minutes prior to cooking to insure they cook to a consistent temperature. I also brush the meat with a little olive oil just prior to grilling to create a nice crust and seal in the moisture of the steak.

The one steak that I do enjoy making and eating is Steak Au Poivre. This traditional French dish involves coating the surface of the meat with cracked pepper and is often accompanied by a pan sauce consisting of reduced cognac and heavy cream. For my version, I prefer to finish the steak with my Jalapeño Balsamic Reduction Sauce (see recipe). This sweet and spicy sauce is the perfect balance for the coarse black pepper crust of this dish.


4 12 ounce bone-in dry aged ribeye steaks, 1 1/2 inches thick preferred
6 tablespoons fresh and coarsely ground black pepper
1 tablespoon paprika
1 tablespoon garlic powder
2 teaspoons kosher salt
1 tablespoon olive oil
1/2 cup Jalapeño Balsamic Reduction Sauce (see recipe)


At least 30 minutes prior to cooking, remove steaks from the refrigerator.  Liberally season the steaks with paprika, garlic powder, salt and cracked pepper.  Turn steaks over every 15 minutes and hand press peppercorns into the meat.

Just prior to cooking, lightly brush both sides of the steaks with olive oil.

Using a medium to high flame grill, cook steaks to taste.  Only turn each steak once (approximately 5 minutes each side for medium rare, 7 minutes each side for medium).

Remove and drizzle with Jalapeño Balsamic Reduction sauce and serve.  


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Posted By: Chief Foodie Officer