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
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
- 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.
- 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
- Meanwhile, rub the steaks with a liberal sprinkle of salt, Ooomami powder, and coffee rub.
- Then, using your hands, press a layer of freshly cracked pepper over the surface of the steaks.
COOK THE STEAKS
- Add a tablespoon of butter to the cast iron pan and swirl to coat.
- Place the steaks in the skillet, you should hear a good sizzle.
- Allow the steaks to sit, without disturbing them for 3 to 5 minutes to form a good crust.
- Flip, only when the steak releases easily without any tugging, and cook to desired doneness. 125° for rare.
- Remove the steaks from the pan, tent with foil, and rest.
MAKE THE SAUCE AU POIVRE
- Move the cast iron pan to the cooler side of the grill.
- Add 1 tablespoon of butter and the shallots.
- Sauté for 3 minutes, until soft.
- Add a splash of the beef broth and deglaze the pan, scraping up any browned bits.
- Add the remaining broth and maneuver the pan over the heat so that the liquid simmers.
- Add the bourbon and cook 3 to 5 minutes.
- Add the heavy cream and allow the liquid to just simmer, stirring often, until the sauce thickens and coats the back of a spoon.
- Remove from heat, and stir in the remaining butter until smooth.
- Return the steaks to the pan
GARNISH AND SERVE
- Garnish the steak au poivre with freshly minced parsley, thmye, or chives.
- 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
