The French classic, Steak au Poivre, is probably my favorite "non-grilled" steak recipe. You would think that the big chunks of black pepper would make it overbearing but I think it is just perfect. This recipe is a variation of Steak Au Poivre.
|Served with garlic green beans and twice baked red bliss potatoes with bacon crumbles.|
When my sister, aka "Nibble Me Sis", was in town for a week, she declared that this was the best steak she had ever tasted. The ingredients and preparation are very simple so you want to be sure to use a quality beef since it will stand out. You'll also need some type of flat grilling surface, like a cast iron plate setter, grilled or pan.
Green Peppercorn Encrusted Manhattan Filet
- 2 New York Strip Steaks
- 1 tablespoon finely ground NMT Beef Rub or other beef rub
- 2 tablespoons green peppercorns, coarsely crushed
- 1-2 tablespoon black peppercorns, moderately crushed
- 4 tablespoons butter
- Preheat your grill to 450°F. Place the cast iron skillet or griddle in the grill to preheat also.
- Trim off excess fat from the steak and cut into half lengthwise, resulting in 4 filet total. Tie around each filet with butcher's twine.
- Season each side of the filet with the finely ground beef rub. Place the cracked pepper (green and black) on a plate and then pressed each side of each steak firmly into the pepper so that a crust adheres to the meat.
- Place butter in the skillet or griddle and sear the steaks about 2 minutes per side (see notes).
- Switch the steaks to a raised rack and put them back on the grill with the dome lid closed. Allow the steaks to roast until they reach your desired internal temperature. I was going for 130°F for medium-rare and it took about 7 more minutes after the sear.
- Allow to rest (or don't) and serve.
|Since this has few ingredients, you want quality meat. This time I was using a Meyer Natural Angus NY Strip (Choice) branded as Greenwise at Publix.|
|For steaks, I grind my NMT Beef Rub finely as shown in the upper left. For briskets and chuck roasts, I use very coarsely ground like on the right.|
|My pepper grinder won't ground coarse enough for my liking so I crush the peppercorns by pressing down on a mallet.|
|You want to get as much pepper to stick as you can get it, it will form a crust.|
|Here I was using a cast iron plate setter. You definitely need to add butter/oil because you want the peppercorns simmering in it a bit. I've tried au Poivre straight up on a dry heat grill and it usually burns instead of forming a crust.|
|If you don't want to mess with the rack, you can just cook the steaks 3-5 minutes per side on the cast iron. I like using the two step process, you want the crust dark, not burned.|
Another option would be to compliment this steak with my Green Peppercorn and Blue Cheese Sauce. Personally, I like it straight up without any sauce other than maybe a compound butter on top.