Green Peppercorn Steak
Inspired by a classic French recipe, Steak au Poivre, this steak with creamy peppercorn sauce is an easy and elegant way to prepare a grilled steak. Green Peppercorns have a milder flavor and bite than the fully ripened Black Peppercorns, but are bold and intense in this sauce.
To crack the Green Peppercorns, pulse a few times in a spice grinder or crush with a mortar and pestle. This opens up the peppercorns and releases the volatile oils that will enhance the flavor of the dish.
A good quality cut of steak is important in this dish. We recommend a top sirloin, ribeye, filet mignon porterhouse or NY Strip. We cooked our steak and the sauce in a cast iron skillet on the grill. You can prepare the dish on the stove with very high heat, but be prepared for some smoke as you sear and cook the steak.
Helpful Hint: You may have a stocked bar with cognac and brandy, we do not. While there are substitutions such as red wine or bourbon, it's not as authentic as using cognac or brandy. The small size bottles available at the liquor store, think airplane or hotel mini fridge size, are about 1/4 cup and work perfectly for this recipe.
- Evenly salt the steaks with Kosher Salt and let them come to room temperature.
- Preheat grill to high with one side of the grill set to direct heat and the other side indirect heat.
- Add canola oil to cast iron skillet and heat to high on the direct heat side of the grill
- As soon the oil begins to smoke, CAREFULLY, move the skillet to the indirect heat side of the grill.
- With a paper towel, pat the steaks dry and place them in the skillet. (Do not crowd the skillet, cook in batches if needed)
- Return the pan to the direct heat side of the grill but reduce the heat to medium high.
- Sear the steaks for about 4 minutes or until it releases from the pan with tongs.
- Flip the steaks and further reduce the heat to medium.
- Continue cooking to desired doneness. Click here to see recommended meat temperatures.
- Remove steaks from grill to a platter and tent with foil to keep warm.
- In the same pan, add the shallots (you might need a little more oil if your steaks were really lean) and saute for 2 minutes.
- Add the cognac or brandy and scrape the bottom of the pan with a wooden spoon to release all of the brown bits.
- Cook until alcohol is almost completely cooked out. (Some recipes want you to ignite the alcohol, I chose to cook it down instead)
- Add beef broth and Green Peppercorns and increase heat to high to bring sauce to a boil.
- Boil the sauce 4-5 minutes until it reduces slightly and starts to thicken.
- Pour in the milk and continue cooking until sauce is thickened and coats the back of the wooden spoon.
- Pour the sauce over the steaks and serve immediately.