***JJR4884's New York Strip au Poivre DIY***

so.......... how'd it go?

fine then fuck you

very yummy looking!
I personally like to have some more significant pepper texture in my sauce. I take the whole peppercorns and do a rough crack to them. To add some nice color, I'll use a mix of black/white/green/red peppercorns.

Originally Posted by Fisch330ciTopasBlau

very yummy looking!
I personally like to have some more significant pepper texture in my sauce. I take the whole peppercorns and do a rough crack to them. To add some nice color, I'll use a mix of black/white/green/red peppercorns.

i'll use very very coarse pepper on the steak itself... sometimes i'll use the mix too, depends on what I buy... tellicherry pepperscorns is what i'm stocked with right now... amazing

Originally Posted by JJR4884

fine then fuck you

just made this tonight. fvcking amazing!

holy fuark this was so good. Easily best dinner I've made in 2011.

glad you liked it.... i hope you used accolades method in the page before... thats how i have been doing it for the past year or two, so much better

bumping this thread. I'm gonna make this tomorrow night to practice before I make it for a special chick. I think it will wow her, like it has for everyone else. Thanks Russo.

Looks delicious, how come you put it in the oven for 7min over continuing to sear it?

Originally Posted by accolade

I must have no been paying attention to the forum when this thread was made. This is a very unconventional way of making it. The au poivre is meant to be a quick pan sauce.

I make mine much different...

I use whole peppercorns that are flash ground in the spice grinder, leaving the grind very course. The cracked pepper is pressed into the meat. Then I sear the steaks in a hot cast iron pan, transfer to a baking sheet and either finish in the oven or return to the pan once the base of the sauce is made. At this point you can do a quick sautee on some shallot, onion, I've even tossed in button or sliced mushrooms. Add cognac to the pan, where it will flame and use it to deglaze the pan (the good stuff is stuck to the pan), add the cream and let it cook. You can return the steaks to the pan and pan baste them to finish cooking, this will really infuse the flavors into the meat.

Russo, I've acutally never heard of the au poivre cooking that long. Any place I've seen it made at does it the quick way.

Wait.. So if i am to understand this correctly the steak is returned to the pan after the oven simply to infuse the Au Poivre sauce for a very short time correct?
So..
1. Sear steak in pan
2. Move steak to oven
3. Flámbé cognac and add the remaining elements of the Au poivre to pan
4. Finish steak breifly in pan containing Au Poivre

Originally Posted by AfghanScarface

Wait.. So if i am to understand this correctly the steak is returned to the pan after the oven simply to infuse the Au Poivre sauce for a very short time correct?
So..
1. Sear steak in pan
2. Move steak to oven
3. Flámbé cognac and add the remaining elements of the Au poivre to pan
4. Finish steak breifly in pan containing Au Poivre

Correct
I've come a long way since this thread lol.....

The issue with my previous recipe was that i was using enough for like, 12 friggin steaks. With that much cream, you needed to cook it low because if you cook it on high, the cream and butter will separate, then leave you with a sauce looking like an STD

But ya... cook the steak, take it off and let it rest, hit the pan with cognac, let it deglaze, add some butter, shallots, whole peppercorns, and cream... within 5 min your sauce should be ready to go and your steak will be properly rested.

I have now learned to cook the steak a little lower that way it cooks 100% in the pan, no stove necessary. Cool on a rack and tent it to keep i warm.

Originally Posted by sgplayer69

Looks delicious, how come you put it in the oven for 7min over continuing to sear it?

i didn't enjoy burning the outside of the steak, plue the oven at 350 cooks it a little more delicately than keeping it on a hot pan. Allows the steak to cook a bit more evenly as well.... however like i mentioned, i've turned the heat down just enough to get a perfect sear as soon as the steak is ready to be flipped

I'll say something that I am not sure that most people are not going to agree with...

If you're going to cook it all the way in a pan, flip frequently.

Originally Posted by accolade

I'll say something that I am not sure that most people are not going to agree with...

If you're going to cook it all the way in a pan, flip frequently.

i actually agree on this, however i won't flip it for the first time until it has a nice char on it... if the crust is still gray, leave it. then flip frequently, and also sear the sides as well, a 30-45 second hit will do the job.

I'm going to have to try to make this one night. I had never had it before but got it at a steak house while I was home for Christmas and holy sh!t...rare meat with a bourbon cream sauce