Today we’re making steak au poivre. Don’t be intimidated by this recipe. This dish is really easy to make!
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****PRINT RECIPE WITH INSTRUCTIONS AND PROCESS SHOTS****
INGREDIENTS WITH GRAM AMOUNTS
2 12 ounces New York strip steaks – trimmed and removed from fridge 1-2 hours before
3 tablespoons black peppercorns – coarsely crushed
2 teaspoons kosher salt
2 tablespoons vegetable oil
1/3 cup cognac or brandy
1 cup heavy cream
1 tablespoon unsalted butter – cold
1 medium shallot – minced
1 tablespoon green peppercorns – optional
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Billy Mark: @bluecrestproductions
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24 Comments
The ingredient amounts (also in grams) are right in the description and the print recipe is linked there as well. As always, thanks for liking our recipes and videos and sharing our family table each week. Also, be sure to check out our cooking/food podcast which just hit its 6 month anniversary: https://www.youtube.com/@sipandfeastpodcast
Glad you mentioned leaving the towel on the hot pan handle!! I made the mistake of grabbing one while butter basting a steak last year and burnt my palm so badly, 10/10 do not recommend skin on hot pan. 😮
I put the oven at 300 and put the steak in for a little longer. That way, I don't miss my target temp. I would suggest to everybody to do the same. The heat just gradually gets through the steak and there's no crying. Thanks for the great videos! Love your stuff because you do things most people can easily do for their family.
👍🏻
A thought or two: don't bother trimming the fat; it's full of flavor. Flame the cognac; that way, there won't be any residual alcohol taste. Otherwise: yum!
Sam The Cooking Guy says he'd rather have 1 great steak a month than 1 cheap steak per week.
Burned pepper is not good! Can't wait to make this! I always salt and dry brine my steaks on a rack in the fridge for at least 24 hours.
Looks delicious, I'm making it this week for sure, Thanks for sharing, Also, your son is adorable.
Can I use cooking sherry?
in my experience searing a steak in butter produces a better result and flavor than oils
Great video! Your son seems to be doing well and a congratulations is in order for making the school basketball team!
what model of burner was that? Thanks.
Can you adopt me? I will be a taste tester for you. I am a little bit old, 73. Not too old??
Jim’s wardrobe would be complete if he bought 2 or 3 more plaid shirts.
Nicely done. I am an exceptional cook myself, but I watch your videos as much for your family as your food. Nice work, my man.
James – congratulations. Practice, practice, practice.
vs
Ohhh no braces!😁
Hmmm, why not use a Pepper Grinder for those Black Pepper Corns?
Love watching you all taking bites off the plate together, just like what happens in my kitchen. Very relatable! Warm. Love it. Great looking dish made accessible. Thank you.
mortar and pestle for the black pepper corns dude 👍
LESGO JAMES!
It’s about damn time the star of the show returned.
NY Strip is my favorite cut. Can't wait to make this! Also, I like that you went back to the music from your older videos. This jazzy tune is my fav.
Add another secret ingredient. Horseradish sauce. 1/2 teaspoon per person in the sauce.
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