Green Peppercorn Steak
Inspired by a classic French recipe, Steak au Poivre, this creamy peppercorn sauce is an easy and elegant way to dress grilled steak. Green Peppercorns have a milder flavor and bite than the fully ripened Black Peppercorns, but still create a bold and intense sauce.
A good quality cut of steak is important in this dish. We used a T-bone steak, but you can certainly make this with top sirloin, ribeye, filet mignon, porterhouse, or NY Strip. And while we like using cognac or brandy in the sauce, you can also consider using red wine, bourbon, or even cider or apple juice if you prefer to cook without alcohol.
Ingredients:
- 1 T-bone steak, approximately 1 pound
- 1 Tablespoon Kosher Salt or more, if necessary
- 2 Tablespoons canola oil
- 1/4 cup finely chopped shallots or onions
- 1/4 cup cognac or brandy
- 3 Tablespoons Green Peppercorns, cracked
- 1 cup low sodium beef broth or stock
- 1/4 cup milk
Instructions:
- Evenly salt the steak with Kosher Salt and let it come to room temperature, about 45 minutes.
- Preheat grill to medium-high with one side of the grill set to direct heat and the other side indirect heat.
- Add canola oil to cast iron skillet or other heat-proof skillet. Place on the direct-heat side of the grill
- As soon the oil begins to smoke, move the skillet to the indirect heat side of the grill.
- With a paper towel, pat the steak dry and place it in the skillet.
- Return the skillet to the direct heat side of the grill.
- Sear the steak for about 4 minutes, or until the meat releases easily from the skillet when moved with tongs.
- Flip the steak and further reduce the heat to medium.
- Continue cooking to desired doneness. Click here to see recommended meat temperatures.
- Remove steak from grill to a platter and tent with foil to keep warm.
- In the same pan, add the shallots, adding more oil if necessary. 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.
- 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.
