Rustic Western Dry-Aged Steak Au Poivre
How to Cook Rustic Western Dry-Aged Steak Au Poivre:
- Crush the peppercorns coarsely using a mortar and pestle or a heavy skillet.
- Press the crushed peppercorns onto both sides of the steaks, and season with salt.
- In a skillet, melt butter over medium-high heat. Sear the steaks for about 4 minutes per side for medium-rare.
- Remove the steaks and keep warm. Add cognac to the skillet and deglaze, scraping up the browned bits.
- Add heavy cream and reduce the sauce until it thickens slightly.
- Return the steaks to the skillet, warm briefly in the sauce, and serve.
Find Dry Aged Steak in these Beef Boxes by Lazy T:
ingredients
Ingredients for Rustic Western Dry-Aged Steak Au Poivre :
- 2 Lazy T Dry Aged Steaks (such as ribeye or sirloin, about 8 oz each)
- 2 tablespoons whole black peppercorns
- Salt, to taste
- 2 tablespoons unsalted butter
- 1/4 cup cognac or brandy
- 1 cup heavy cream
