Steak au Poivre is a French dish that consists of a steak coated with cracked peppercorns, drizzled with a nice gravy. The name alone sounds fancier than anything I’ve ever cooked, but I’ll tell you that it’s pretty straight forward. And damn is it delicious. I don’t usually make gravy with the drippings from my steaks, but this recipe has changed my mind because the gravy was so savory and rich and just perfect over mashed potatoes. This is now easily one of my favorite ways to cook steak, so I hope you feel the same after you try it!

Steak au Poivre
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For the Steak
  1. 2 1 inch thick rib-eye steaks about 8oz each
  2. Kosher Salt
  3. 2 tbsp crushed peppercorns
  4. 1 tbsp butter
  5. 2 tbsp olive oil
For the Gravy
  1. 3 cloves of garlic, thinly sliced
  2. 1/4 cup dry red wine
  3. 3/4 cup beef stock
  4. 1/4 heavy cream
  5. 1 tbsp flour
For the Steak
  1. Heat your frying pan at medium high, and melt the butter and olive oil.
  2. At room temperature, take your steaks and lightly sprinkle with Kosher salt
  3. Sprinkle on the peppercorns evenly between the 2 steaks and press lightly into the steak so the peppercorns don't easily spill off.
  4. Once the oil and butter is hot and bubbly, gently place your steak in the frying pan. Remember, it's better to cook one steak at a time than to overcrowd the pan.
  5. Let the steak sit for 4 minutes, and then gently flip to the other side, leaving it for 4 minutes.
  6. Remove your steak from the pan and let it sit on your cutting board, loosely covering with foil.
For the Gravy
  1. With the pan still on the heat, add your garlic and stir around for about 60 seconds.
  2. Pour the wine in the pan, and use your spatula to loosen the steak drippings and garlic from the bottom of the pan. Cook off the wine for 2-3 minutes.
  3. Pour in the beef stock and stir.
  4. Mix your flour and cream, and pour that into the pan.
  5. Whisk your gravy until it thickens enough to coat the back of your spoon.
  6. Slice your steak and drizzle the gravy on top.
  7. Serve with mashed potatoes and your favorite vegetable. ­čÖé
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