+

Steak au Poivre (Peppercorn Steak)

Steak au Poivre (Peppercorn Steak)
4 servings Easy
Total: Active:
6 Ratings 

Ingredients (5)

  • 2 bone-in rib-eye steaks, each 1- to 1 1/2-inches thick and well marbled
  • Kosher salt
  • Freshly cracked black peppercorns
  • 3 tablespoons olive oil
  • 2 tablespoons unsalted butter (1/4 stick)
Try Amazon Fresh
Nutritional Information
  • Calories585
  • Fat50.82g
  • Saturated fat20.35g
  • Trans fat2.41g
  • Carbs0.37g
  • Fiber0.15g
  • Sugar0.01g
  • Protein32.3g
  • Cholesterol134.26mg
  • Sodium88.6mg
  • Nutritional Analysis per serving (4 servings) Powered by

Get fresh food news delivered to your inbox

Sign up for our newsletter to receive the latest tips, tricks, recipes and more, sent twice a week.

In this classic French dish, well-marbled, high-flavor rib-eye steaks are seasoned with salt and plenty of cracked black peppercorns, seared on the range and transferred to a hot oven to finish cooking. They’re basted with butter, that both flavors the steaks and yields a scant, rich sauce.

For additional meaty inspiration, check out our Basic Grilled Steak, Flank Steak Teriyaki, and Easy Seared Steak.

Tips for Beef

Instructions

  1. 1Blot the steaks dry with paper towels and season all over with plenty of kosher salt and freshly cracked black peppercorns. Let stand at room temperature for 1 hour to take the chill off the steaks and allow the salt to permeate the meat.
  2. 2Preheat the oven to 425°F. In a large, heavy cast iron pan over medium-high heat, warm the olive oil until very hot and nearly smoking.
  3. 3Add the steaks and let sear for about 2 minutes without turning. Turn the steak and let sear for another 2 minutes until both sides of the steak have a nice brown crust. Drain off the oil.
  4. 4Add the butter to the pan and flip the steaks a few times to coat with the butter. Transfer to the oven to finish cooking. Let the steaks roast in the oven for 1 minute, then, using a spoon, baste the steaks with the butter. Let roast for another 1 minute.
  5. 5Use an instant-read digital thermometer to take the temperature of the meat: it should measure 125°F for medium-rare. (If you like your steak a bit rarer, decrease the oven time by 1 minute or so, so the steaks read 120°F; for medium, increase the oven time by 1 to 2 minutes, until the steaks read 130°F.)
  6. 6Remove the steaks from the pan and transfer to a platter or cutting board. Tent loosely with foil and let rest for 10 minutes. Slice the steaks and serve.
Steak au Poivre (Peppercorn Steak)
Load Comments

Recommended from Chowhound

How to Eat So Well While Backpacking, It's Like You're Glamping
How To

How to Eat So Well While Backpacking, It's Like You're Glamping

by Amy Sowder | You're more hardcore than those sissy campers who require all the regular luxuries and a vehicle within...

Sip These Poolside Martinis this Summer
Drink

Sip These Poolside Martinis this Summer

by Amy Sowder | I like to have a martini/ Two at the very most/After three I'm under the table/ After four, I'm under...

How Losing 100 Pounds Caused Me to Fall in Love with Food
Healthy Eating

How Losing 100 Pounds Caused Me to Fall in Love with Food

by Amy Sowder | When I'm anxious or sad, I stuff my face with carbs and sugar and cheese, ingredients which are wonderful...