Seaks are great source for protein, there many ways to prepare steak but the most classic way is with just salt and pepper. Today we will discuss a French classic recipe for steak au poivre. It is very tender and delicious in taste.
To prepare this recipe, first you have to run to your butcher and ask him for beefsteak cut. I would prefer you buy filet mignon; it is very tender and delicious and goes perfect with steak au poivre. It is expensive then any other cut because of its tenderness, so if you are on a budget you can buy boneless strip steak or a ribeye. Make sure that your steak is about one and a half inch thick and fresh.
Now season your steak with a drizzle of olive oil, kosher salt and freshly ground peppercorns. To grind peppercorns crush them in a mortar and pestle or can even use a metal skillet with the bottom of another heavy pot to crush the peppercorns. Transfer the crushed peppercorns to a plate and apply them thoroughly. Make sure that steak is properly covered with peppercorns, salt and olive oil.
Once you have marinated your beef, do make sure that your beef is at room temperature. Start your gas grill at least twenty minutes before your start grilling beef. To start your gas grill, check the supply for the gas or gas level in propane tank. Make sure to have enough gas supply for the whole grilling process. Once you have checked the gas supply; turn the knobs on and ignite the fire with the help of a lighter. Make sure to clean the grates of the gas grill and apply very little amount of oil on the grates and let the grates be hot, on a high heat for about ten minutes. Once you have a hot gas grill, lower the heat to medium and place your steak, cook for four minutes each side in a horizontal angle from the grates of the gas grill to get perfect restaurant style sear. Once a side is seated properly, flip the steak with the help of kitchen tongs, do not use fork, as it will poke holes in the steak that will cause you losing delicious juices from the steak.
When your steak is done cooking keep it aside and let it fresh for about ten minutes, seriously during this period don’t poke or cut your steak it will make the difference as during that process all of the moisture from the center travels towards the whole steak.
Now start to prepare the sauce in the pan add, little bit of olive oil, about half a cup of cognac or brandy, a small amount of cream and lightly sprinkle pepper. Mix them and cook them on low heat for a minute, then add any juices from the steak that are gathered on the plate. Simmer the sauce on the low heat for about five minutes or until it has reduced by about half. Stir in a tablespoon of butter and season it with kosher salt.Now slice the steak thinly, drizzle the sauce over it, and serve.