Perfect Steak Au Poivre

Sweet baby heyzeus. This is what we’re making my bestie Leslie and Abe’s roommate Scott and Scott’s boyfriend Sean tonight. Yep. For months now these golden people have endured the burnt smell of circuit board and Abe and me in our underwear working on our laptops into the wee hours. And although Leslie just lives one block away, I haven’t seen her for months thanks to precise temperature cooking…. and Abe.

Mother nature has flipped the switch of winter to DEEP TUNDRA MODE. We can’t tell whether we’re in the East Village or trapped in a non-descript snow globe so we’re cooking the most comforting and heaviest dish in the world to offset the chill. This recipe is probably just 100 calories and two pinkies-up from being on ThisIsWhyYoureFat.com: STEAK AU POIVRE!

All we have to do to prep the steaks for the sous vide is season each side generously with cracked black pepper and salt before we seal them in the bags.

Gorgeous grass fed and marbled steaks.

Cook the steak for two hours at 57 C.

Ingredients:

  • 4 steaks, 6 to 8 ounces each about 2 inches thick
  • Salt to taste
  • 2 tablespoons of whole peppercorns
  • 1 tablespoon unsalted butter
  • 1 teaspoon olive oil
  • 1/3 cup Cognac
  • 1 cup heavy cream

Save the drippings in the bag for sauce. Once the steaks come out of their two hour 57° C water bath they get a hot olive oil and butter sear for a minute on each side.

Then put a nice sear on the steaks.

Put the steaks on plates and prepare yourself for some fancy ’90s cooking techniques to go down.

Pour your cognac onto the browned bits in the pan, LIGHT IT ON FIRE with a long match, I just use my tongs to hold a regular match. I’m not so sure it’s okay to flambé in a teflon pan… so if you’ve got a stainless steel one, go ahead and use that instead. Shake the pan gently until the flames extinguish.

Add cream.

Mix drippings and reduce.

Now we turn the heat to medium and add the cream, whole peppercorns, a touch of salt, and dippings from the sous vide bag. Take your time and let that mix reduce, reduce, reduce.

This is just like the movie Pi.

Go to Pommes Frites.

Don’t be scared of how pink and bloody the steak is, embrace the juicy delicousness. We follow the French Culinary Institute to make sure we leave our steaks in the water bath long enough to pasteurize.

Abe and I ran out to our local fritery to get some Belgium jems deep fried in peanut oil. They’re the perfect side dish to the steak we’ve made with love and care for some of the greatest people in our lives. Thank you dear friends, now get ready to get fat.

Tags: , , , , , , , , , , ,

Subscribe

Subscribe to our e-mail newsletter to receive updates.

8 Responses to “Perfect Steak Au Poivre”

  1. Scott
    January 28, 2011 at 10:29 am #

    A+ meal and company! Thank you both. I feel lucky to have been even a small part of your culinary adventure.

    • January 28, 2011 at 7:03 pm #

      Scott you are so elite, we love you for lyfe.

  2. January 28, 2011 at 3:36 pm #

    Oh yummmmm. This is my favorite meal in the world. I am always afraid of lighting the cognac on fire!

    • January 28, 2011 at 7:03 pm #

      The tong method I have to say is pretty fullproof. Good luck, Liz! <3

  3. January 28, 2011 at 5:30 pm #

    This is supercute. I especially like the action cooking picture ;)

    • January 28, 2011 at 7:02 pm #

      Madeline! You’re super cute! Thanks for reading. :-)

  4. Josh F
    January 29, 2011 at 4:41 pm #

    Total SILF.

    • January 31, 2011 at 2:24 pm #

      Yah bro, it’s dat juicy.

Leave a Reply