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Gallery Flat-Iron Steak au Poivre Credit: Bryan Gardner Recipe Summary prep: 30 mins total: 55 mins Servings: 2
Ingredients Ingredient Checklist 2 flat-iron steaks (6 to 8 ounces each) Coarse salt 2 tablespoons black peppercorns 1 tablespoon canola oil 2 tablespoons unsalted butter 1 large shallot, halved and thinly sliced (1/2 cup) 1/3 cup cognac 1 tablespoon Worcestershire sauce 2/3 cup low-sodium or homemade chicken stock 2 tablespoons heavy cream
Gallery Flat-Iron Steak au Poivre Credit: Bryan Gardner
Recipe Summary prep: 30 mins total: 55 mins Servings: 2
Gallery
Flat-Iron Steak au Poivre Credit: Bryan Gardner
Flat-Iron Steak au Poivre
Credit: Bryan Gardner
Flat-Iron Steak au Poivre
Recipe Summary prep: 30 mins total: 55 mins Servings: 2
Recipe Summary
prep: 30 mins total: 55 mins
Servings: 2
prep: 30 mins
total: 55 mins
prep:
30 mins
total:
55 mins
Servings: 2
2
Ingredients
Ingredients
- 2 flat-iron steaks (6 to 8 ounces each) Coarse salt 2 tablespoons black peppercorns 1 tablespoon canola oil 2 tablespoons unsalted butter 1 large shallot, halved and thinly sliced (1/2 cup) 1/3 cup cognac 1 tablespoon Worcestershire sauce 2/3 cup low-sodium or homemade chicken stock 2 tablespoons heavy cream
Directions
Season steaks with salt and let sit at room temperature 30 minutes. Meanwhile, place peppercorns in a plastic bag and coarsely crack with a meat mallet or rolling pin. Transfer peppercorns to a plate. Lightly pat steaks dry and coat both sides of each steak with peppercorns, pressing to adhere.
Heat a medium skillet, preferably cast-iron, over medium-high. Swirl in oil and cook steaks, turning once, until internal temperature reads 135 degrees (for medium-rare), 6 to 8 minutes total. Transfer to a plate and tent with foil.
Discard fat from pan. Add butter and shallots and cook, stirring often, until shallots soften and begin to brown, 1 to 2 minutes. Carefully add cognac and cook, scraping up any bits from the bottom of pan, until almost evaporated, 3 minutes. Add Worcestershire and stock and simmer until reduced by half (to about 1/3 cup), 4 to 5 minutes. Add cream and cook until heated through and thickened slightly, about 1 minute more. Slice steaks against the grain, divide between two plates, and top with sauce.
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Most Helpful Most Positive Least Positive Newest
