Griddling Up A Classic French Steak Dinner: Steak Au Poivre On The Flat Top!
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- Опубліковано 12 лют 2024
- If you're looking for new griddle recipes or new ways to enjoy a steak dinner, then try this classic Steak Au Poivre recipe on the griddle! We started with cracked peppercorn crusted New York Strips (though filets are more traditional), and made a cognac cream sauce in a skillet on the flat top grill. Serve your steak au poivre (or peppered steak) with some asparagus for a complete griddle dinner that's restaurant-quality but way cheaper than going out!
This fancy griddle dinner is great to make at home for a special occasion like Valentine's Day or an anniversary, and it's a delicious way to enjoy your steaks - much different than just a regular grilled or griddled steak!
Here are the ingredients in the cream sauce for the Steak Au Poivre:
-1 tablespoon ghee or high heat cooking oil
-1/2 shallot finely diced
-1 cup beef stock (reduced to 1/2 cup)
-1/2 cup cognac
-1/2 cup heavy cream
-Reduce by about 1/2 and then add the plate drippings from when the steaks are resting after they cook
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Looks money. Steak and asparagus is such a classic combo
Nailed that one too Neil and Amy. That's the expensive version of the Peppered Steak, Thanks for sharing with us it looked delicious and was liked by all. Fred.
Our pleasure!
🔥🔥🔥🔥🔥 my guy doesn't missss!!!
Appreciate that...cheers
Thanks Neal - I'm in Eastern Canada - Your French is "not all that bad" - lol - The Steak au Poivre looks awesome! - Peace - Cheers!
Hey I appreciate that..cheers
Another banger, Boss!! Looks great.
You already know!
Looks excellent, Brother! The only thing I add is green brined peppercorns. It adds another depth of flavor... Give it a try next time!
Sounds great!
Hey Neal. I like your take on the asparagus, I'll try this next time. I typically will do a balsamic followed by a hit of olive oil, salt & pepper. Pretty much what I do with zucchini.
Heck yeah...cheers
You are obviously are very experienced, and are a great teacher. My wife doesn't like the onions in the sauce so I srrain it before the cream goes in. The onion flavor is there and the sauce is silky and shiny. Another well done video!
Thanks for sharing
you could do a fine grind on the steaks and in teh sauce the coarse pepper...with fine grind meat makes good contact with the griddle for a nice sear. the large pepper doesn't allow for meat to make good contact so it's gray
I'll tell ya that looks awesome guys , a lot better then pretzels for dinner !! THANK YOU FRANK FROM MONTANA.....
hahhahah agreed...cheers bud
Bravo Sir. Votre francais et tres bon se soir. Thanks for the video and GRIDDLE ON DUDES.
Hé, j'apprécie vraiment ça... bravo
You guys should make a fancier version of corned beef, cabbage and potatoes for saint Patricks Day!
Will do....thanks
Never grated lemon zest on asparagus. Great tip. Usually use lemon juice. Really appreciate your twist on the griddle. Good stuff
Thanks for watching wildman...appreciate ya
Pronounce it however you like. Peppery cream sauce for the win👍😊
hhahhahah If I cant speak English...good luck on this...hahaha
WOW! I can almost taste this steak. Wish I could. I'm going to the store tomorrow and grab a couple steaks. We have some cream we need to use.
Thanks so much for this.
Absolument...thanks for commenting...
Looks darn appetizing! Nicely done mate! Cooking idea for you: Tacos de Barbacoa and Barbacoa Torta done 2 ways! Your taste buds will love you for this cook! Top of the line…Mexican street Barbacoa tacos! See if you can kick it up a notch!
Challenge accepted
"give that steak it's business" great line Neil and a very creative use of the griddle again - Thanks
Glad you enjoyed it
Love your show I would love to see your version of chichen wonton tacos
interesting....cheers
Nice cook! I’ve had that sauce before and it’s outstanding….love the pepper forward taste. Don’t have a steak…..do a nice ground patty or pork chop. Never seen citrus on asparagus so that is on my cooking to do list.
Great sub....
Crazy good. I make mine almost the same as you. I haven’t cooked that in years! Doing a 15lb packer this weekend 😁💪🏻💪🏻
heck yeah..
That looks awesome Neal! Definitely a change up on a steak recipe, enjoyed the video! Cheers bro 🍻
One of my favorite things to make. I have to do it in cast iron though. I believe it the fond for this. Yours looks amazing
It's so good!
Another kicked up cook ❤❤❤
ty
I'm a pepper lover so I love Steak Au Poivre. Great cook Neal.
Yes sir....first few bites were ok....but after sitting down and enjoying it...spot on for sure
Oh dang, I've never thought to add lemon zest to the asparagus! Really great tip there Neal! And according to my sister who is a self-proclaimed asparagus aficionado, the thick stalk asparagus is the most flavorful. Question, what would you think about doing the salt/pepper treatment to the meat and then wrapping it for an hour or 2 before dropping it onto the flattop? You would probably need to lightly pat it dry, but it just has me wondering ...
The entire meal looks amazing! I made Steak Au Poivre about 2-months ago. Seriously, I think yours kick my you know what :) You never disappoint! Great work!!
hahah I appreciate that...I have tried seasoning many different times...couldn't ever tell the difference...Im sure maybe a scientific change...but for me just cant find it..
Sous vide picanha seared
Curious about the choice to follow package directions to make the beef broth from bullion and then reduce it. Would it not have been more efficient to just determine how much you wanted it to reduce to and then only use that amount of water when making the initial broth? Is there something to be gained from the evaporation process that simply using less water in the first place would not have provided?
you will not only concentrate the flavors and thicken the liquid, you will speed up the reduction time later when adding it to a pan sauce or other recipe
What do you think surface temp of griddle when steak went on?
460 ish
i don't know but that sauce looks like it could be good with a couple portobello mushrooms simmered in it then enjoyed with the steaks.
Absolutely you could...
I am sure this is good, but it seems to skip out on deglazing the fond of the steak in the pan with the cognac?
By adding the beef stock...side by side its unnoticeable..I also added some pepper corns from the griddle as well..I have made this many many times in the restaurant and unless its side by side...i couldnt tell a difference...also by resting the steak and adding the juices back in...seemed to do the trick