steak au poivre is usually made with a thicker cut of meat such as a filet, but my fav is rib eye so rib eye it is!
this steak is super simple and super elegant !
4 steaks
kosher salt
fresh cracked peppercorns
1 stick of butter
1 cup of heavy cream
1/3 cup plus 1 tsp of cognac
take your steaks out 30 minutes prior to cooking. season really well with salt and pepper. melt one stick of butter into your cast iron skillet and add steaks once butter has turned a tad brown.
once steaks are cooked about 2-minutes per side depending on thickness. take you steaks out and place on a plate. with a tented piece of foil. turn off your stove and to the pan (brown bits and all) add the cognac and ignite the alcohol and shake pan until the flames are gone. return the pan to the stove and add cream. bring to a boil and reduce heat, and cook for 3-4 minutes until sauce has thickened. serve over steak and serve with the potatoes.
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