Beef
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September 9 is National Steak au Poivre Day. Here at BarbecueBible.com, we’re celebrating with one of the great French steak preparations: beef crusted with cracked black pepper and served with a Cognac cream sauce.
Traditionally, steak au poivre is made with filet mignon in a skillet on the stovetop. We’re taking it outside, using ribeye and a cast-iron skillet over a wood fire.
The idea for this version came from BarbecueBible Test-Kitchen Director Steve Nestor, who cooked a ribeye steak au poivre in cast iron over a wood fire in 2023. His original version inspired the approach here.
Why Ribeye for Steak au Poivre?
Ribeye brings considerably more marbling and beef flavor to the equation.
It also stands up well to the assertive flavors in this dish. There’s a lot going on between the cracked peppercorns, Dijon mustard, Cognac, and cream. Ribeye doesn’t disappear underneath the sauce.
Cast Iron Meets Wood Fire
Set up the grill for a two-zone wood fire, with a hot side and a cooler side. A chimney starter makes quick work of getting the fire going. The hot side will heat the skillet and cook the steak; the cooler side gives you a place to finish the sauce, especially once the Cognac comes out.
Lightly brush the ribeye with Dijon mustard, then coat it with freshly cracked black peppercorns. The mustard helps the pepper stick to the steak. And cracked is the operative word here. You want some texture from the peppercorns, not a coating of finely ground pepper.
Heat a 10-inch cast-iron skillet over the hot side of the fire. Add the butter, then the pepper-crusted ribeye.
Cooking the steak in cast iron rather than directly on the grill grate keeps the butter, rendered beef fat, and browned bits in the pan.
Photo by: Steve Nestor
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Transfer the ribeye to a wire rack set over a sheet pan and let it rest while you make the sauce. Don’t wipe out the skillet. The butter, beef drippings, and browned bits left behind are the starting point for the au poivre sauce.
Building the Au Poivre Sauce
With the steak resting, sauté the diced shallot directly in the skillet, then add the mushrooms you grilled earlier over the wood fire.
Move the skillet to the cooler side of the grill before adding the Cognac. Pour it into the skillet, then ignite it with a long match or butane lighter, keeping your face and hands back from the pan. Let the flames burn out on their own, then stir in the Dijon mustard and heavy cream. Cook until the sauce reduces and thickens.
Ingredients
- 1 thick-cut ribeye steak, 16 to 20 ounces
- 1 tablespoon Dijon mustard, for brushing the steak
- 2 tablespoons coarsely cracked black peppercorns, plus more for the sauce
- 2 tablespoons butter
- 8 ounces mushrooms, sliced
- 1 shallot, diced
- Kosher salt
- 3 tablespoons Cognac
- 1 teaspoon Dijon mustard, for the sauce
- 1 cup heavy cream
Instructions
- Set up the grill for a two-zone wood fire, with a hot side and a cooler side.
- Grill the sliced mushrooms over the wood fire until browned. Set aside.
- Lightly brush the ribeye with 1 tablespoon Dijon mustard, then coat it with the cracked black peppercorns.
- Place a 10-inch cast-iron skillet over the hot side of the fire. When the skillet is hot, add the butter. Once the butter melts, add the ribeye and cook for about 4 minutes. Flip the steak and cook for another 4 minutes, or until cooked to your desired doneness.
- Transfer the steak to a wire rack set over a sheet pan and let it rest while you make the sauce. Do not wipe out the skillet.
- Sauté the diced shallot in the remaining butter and steak juices. Add the grilled mushrooms and season with kosher salt and additional cracked black pepper.
- Move the skillet to the cooler side of the grill and add the Cognac. Ignite it with a long match or butane lighter, keeping your face and hands back from the pan. Let the flames burn out on their own.
- Stir in 1 teaspoon Dijon mustard and the heavy cream. Bring the sauce to a boil, then cook until it reduces and thickens.
- Slice the rested ribeye and spoon the au poivre sauce over the top. Serve immediately.
Au poivre isn’t limited to ribeye. The same peppercorn-and-Cognac treatment works with strip steak, sirloin, or the traditional filet mignon. You can also take the sauce beyond beef and serve it with pork chops, lamb, or venison.
Photo by: Steve Nestor
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Not Hot Enough? Pepper Steak Barbecue University Style
This steak gets its smoky char flavor from a singular grilling method—cavemanning, aka grilling directly on the embers. I like to start with a nice thick T-bone for this recipe—1-1/2 inches thick. Season it super generously with coarse sea salt and cracked black pepper.
Build a charcoal fire and rake out the embers to an even layer. Fan the coals with a folded newspaper to dislodge any ash.
Then lay the T-bone directly on the coals. Grill until the bottom is charred and beads of blood start to pearl on the top, 3 minutes or so. Move the steak once or twice with tongs, so it grills evenly. Then, using long-handled tongs, invert it and grill the other side the same way. Transfer the steak to a wire rack over a sheet pan, shaking it to dislodge any embers.
And now the pepper sauce. Heat 1/4 cup extra virgin olive oil in a long-handled skillet directly on the embers. Add 4 thinly sliced jalapenos, 4 thinly sliced garlic cloves, and 1 cup chopped fresh cilantro. Cook the ingredients in the oil, stirring with tongs, until the jalapenos and garlic are sizzling and lightly browned. Pour the mixture over the steak and dig in.
Whichever version you choose, I’m sure you’ll agree that pepper(s) make a great steak taste even better!
Do you have a favorite steak au poivre? Share your photos on Steven’s social media: @stevenraichlen.