Steak Au Poivre with Jalapeño Reduction Sauce | Mark Waltrip
The most entertaining cooking class I ever took was with Tim Love, the award winning Texas chef. He said, "If you put anything you on piece of meat beyond…
Ingredients
- 4 12 ounce bone-in dry aged ribeye steaks, 1 1/2 inches thick preferred
- 6 tablespoons fresh and coarsely ground black pepper
- 1 tablespoon paprika
- 1 tablespoon garlic powder
- 2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1/2 cup Jalapeño Balsamic Reduction Sauce (see recipe)
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