Steak au Poivre
By msanders93
This dish is a classic in France and always wonderful with a frisée salad, french fries, and a bottle of red wine. For sear-roasting steak, a cast-iron pan works best.
Ingredients
- 4 New York strip or sirloin steaks (6 to 8 oz. each), 3/4 inch thick, patted dry
- Salt
- 3 Tbs. coarsely ground black peppercorns
- Olive oil for the pan
- 1 cup red wine (Cabernet Sauvignon or Pinot Noir)
- 4 to 6 Tbs. butter, sliced
Details
Servings 4
Adapted from finecooking.com
Preparation
Step 1
Heat the oven to 500°F.
Sprinkle the steaks with salt on both sides, and then press the ground peppercorns into the steaks on both sides.
Set a large cast-iron skillet over medium-high heat and add just enough olive oil to make a light film. When the oil is very hot, add the steaks, cooking until nicely browned on one side, about 3 min. (If the pan is small, work in batches.)
Flip the meat over and put the skillet in the oven. For medium-rare steaks, roast for 3 min. for 6-oz. steaks; 4 min. for 8-oz. steaks. Check for doneness with the tip of a knife or by pressing with your fingertips, keeping in mind that the steaks will cook a bit more as they sit. Transfer the steaks to a warm plate and tent with foil.
With a spoon, remove any fat from the skillet. Put the skillet back on the burner and heat to medium high.
Add the wine and cook until it's reduced to 1/4 cup, about 7 min., scraping up the browned bits with a wooden spoon.
Whisk in the butter a slice at a time, whisking until completely melted.
Taste and adjust the seasonings, drizzle the sauce over the steaks, and serve immediately with more sauce on the side.
Review this recipe