Treat your taste buds to the indulgent flavors of our sauce au poivre with this cast iron steak recipe. Made with a medley of crushed peppercorns, brandy, and cream, this velvety sauce adds a layer of sophistication to your favorite meats. Drizzle generously over grilled steaks or roasted poultry for a truly decadent dining experience.
Contents
Sauce au Poivre is the perfect condiment for topping beef tenderloin, leftover steak, or a classic steak! This flavorful pan sauce only requires a handful of ingredients and can turn any ordinary cut of meat into a delectable main course and today it’s being paired with a juicy cast iron steak.
Ingredients
For the Steaks
- ▢ 2 1.5 lbs bone-in New York strip steaks
- ▢ Salt
- ▢ 2 tbsp Girl Carnivore Ooomami powder
- ▢ 1 tbsp Coffee Junkie rub
- ▢ ¼ cup Peppercorns coarsely crushed
- ▢ 1 tbsp butter or cooking oil
For the Sauce au Poivre
- ▢ 4 tbsp butter divided
- ▢ 2 cloves garlic minced
- ▢ ½ cup Beef broth or stock
- ▢ 1 tsp Girl Carnivore Ooomami Powder
- ▢ 1/4 cup bourbon
- ▢ 1/2 cup Heavy cream
Garnish
- ▢ Thyme parsley, and chives
- ▢ Flakey salt
Instructions
Prep the fire
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Prep your campfire by building a 2 zone fire, with a cool side and a hot side. Do this by arranging your coals to one sde of the fire ring or grill.
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When the coals are ashed over and maintaining and even heat, place your cast iron skillet on the grill grate to pre-heat until it just behind to smoke.
Prep the steaks
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Meanwhile, rub the steaks with a liberal sprinkle of salt, Ooomami powder, and coffee rub.
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Then, using your hands, press a layer of freshly cracked pepper over the surface of the steaks.
Cook the steaks
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Add a tablespoon of butter to the cast iron pan and swirl to coat.
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Place the steaks in the skillet, you should hear a good sizzle.
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Allow the steaks to sit, without disturbing them for 3 to 5 minutes to form a good crust.
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Flip, only when the steak releases easily without any tugging, and cook to desired doneness. 125° for rare.
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Remove the steaks from the pan, tent with foil, and rest.
Make the Sauce au Poivre
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Move the cast iron pan to the cooler side of the grill.
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Add 1 tablespoon of butter and the shallots.
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Sauté for 3 minutes, until soft.
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Add a splash of the beef broth and deglaze the pan, scraping up any browned bits.
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Add the remaining broth and maneuver the pan over the heat so that the liquid simmers.
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Add the bourbon and cook 3 to 5 minutes.
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Add the heavy cream and allow the liquid to just simmer, stirring often, until the sauce thickens and coats the back of a spoon.
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Remove from heat, and stir in the remaining butter until smooth.
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Return the steaks to the pan
Garnish and serve
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Garnish the steak au poivre with freshly minced parsley, thmye, or chives.
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Serve the steaks from the pan and spoon additional sauce over top.
Nutrition
Serving: 1g | Calories: 763kcal | Carbohydrates: 10g | Protein: 55g | Fat: 55g | Saturated Fat: 28g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 23g | Trans Fat: 1g | Cholesterol: 214mg | Sodium: 233mg | Potassium: 884mg | Fiber: 3g | Sugar: 1g | Vitamin A: 686IU | Vitamin C: 1mg | Calcium: 102mg | Iron: 6mg
