Recipe: steak au poivre

Steak au poivre 

Prep Time
45 mins


10-12 oz Skirt steak
2 tablespoons canola oil
2 teaspoons kosher salt
1 tablespoon fresh cracked black pepper
¼ cup unsalted butter
6 springs thyme
2 cloves peeled garlic

Au poivre sauce
2 tablespoons unsalted butter
¼ cup finely minced shallots
½ cup green peppercorns
2 oz cognac
1 cup beef stock
½ cup 35% cream
½ teaspoon kosher salt

1. Season skirt steak on all sides with salt and pepper. Temper for 30 minutes. 

2. Heat the pan over high heat with 2 tablespoons of canola oil. Once the pan is hot and the oil is starting to smoke, place the skirt steak down in the pan away from you, as to prevent any splatter on yourself. 

3. Sear steak for 3 minutes on the first side. Once you have a golden crust on the first side, flip the steak and repeat process on the opposite side another 3 minutes.

4. Drain out 70% of the fat and discard. Turn heat down to medium. Add cubed butter, thyme, and garlic. Allow butter to froth, and flip the steak again. Using a large spoon, start basting the steak with butter, allow the thyme and garlic to rest on top of the steak. Best for 2 to 3 minutes. Flip steak and repeat process on the opposite side. Test steak for doneness using a thermometer. Allow the steak to rest on a cool rack for 15 to 20 minutes.

5. As the steak is resting, drain out all fat and burnt aromatics. Wipe the pan and then place over medium high heat. Add 2 tablespoons of butter, melt and then add shallots and green peppercorns. Sweat 5 minutes no colour, then deglaze pan with brandy. Allow to catch fire and burn off the alcohol. Once flames dissipate, add beef stock, turn heat up to high and simmer beef stock. Reduce by half, 10 minutes, add cream and bring to a boil, reduce until desired consistency. Season with kosher salt to taste, sauce is ready.

6. Carve rested steak against the grain into 2 cm-thick slices, fan steak out on server plate, season exposed meat with sea salt and fresh cracked pepper. Now pool au poivre sauce around steak and serve.