Steak au Poivre Recipe
When you flambé the Cognac for this steak au poivre recipe, make sure your pan is really hot and your eyebrows are out of the way.
Keywords
- french
- beef
- rib eye steak
- main
- dinner
- nut free
- gluten free
- sear
- blender
- cast iron skillet
- bon appétit
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Ingredients
- 2 (1 1/2-inch–thick) boneless rib eyes (about 14 ounces each)
- 5 tablespoons grapeseed or vegetable oil, divided
- Kosher salt
- 3 tablespoons unsalted butter, divided
- 1 large shallot, finely chopped
- 1/4 cup plus 2 tablespoons cognac
- 1 cup heavy cream
- 2 teaspoons coarsely ground black pepper
- 1 tablespoon green peppercorns in brine
- 4 garlic cloves, crushed
- 4 small sprigs rosemary; plus more for serving (optional)
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