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How to cook the perfect steak like a pro chef, no matter your budget.

STEAK AU POIVRE

Servings:

serving time1

Ingredients

  • 1 2-inch thick filet mignon, preferably USDA Prime

  • Salt

  • 1 tablespoon vegetable oil

  • 2 tablespoons butter

  • Au Poivre Steak Sauce (Black Peppercorn Sauce):

  • 2 tablespoons crushed black peppercorns (cook 20-30 seconds)

  • ⅓ cup cognac (light it up)

  • 1 cup Beef stock

  • 1 cup heavy cream

  • 2 tablespoons butter

Instructions

  1. Preheat oven to 200˚F/95˚C.

  2. Pat steak dry with a paper towel, and season all sides of the steak with kosher salt.

  3. Transfer to a wire rack on top of a baking sheet, and bake for about 40 minutes to an hour, until the internal temperature reads about 115˚F/50˚C for rare. Adjust your bake time if you want your steak more rare or well-done.

  4. Heat vegetable oil in a pan over high heat until smoking.

  5. Sear the steak for 1 minute on one side, then flip.

  6. Add butter and baste the steak for 1 minute. Flip the steak, then baste for another 15 seconds.

  7. Remove the steak from the pan and set aside while you make the peppercorn sauce.

  8. Using the steak pan, cook crushed black pepper for roughly 20 seconds.

  9. Add cognac and cook off the alcohol. Add beef stock and cook down to half a cup. Add heavy cream. Bring mixture to a boil and stir until the sauce coats the back of a spoon. Approximately 5 minutes.

  10. Add 2 tbsp of butter and mix into the sauce. Season with salt.

  11. Spoon the sauce on the plate. Place the steak over the sauce and serve.

STEAK AU POIVRE

CAST-IRON PORTERHOUSE STEAK

Servings:

serving time2

Ingredients

  • 1 2-inch thick T-Bone or Porterhouse, preferably USDA Prime

  • Salt

  • Pepper

  • 1 tablespoon vegetable oil

  • 2 tablespoon butter

  • 2 garlic cloves, peeled and smashed

  • 2 sprigs fresh rosemary

  • 3 sprigs fresh thyme

Instructions

  1. Remove steak from refrigerator about 30 minutes before cooking, to bring steak to room temperature.

  2. Preheat oven to 400˚F/200˚C.

  3. Season all sides of the steak with salt and pepper.

  4. Heat vegetable oil in a pan over high heat until smoking. Sear the steak for 2 minutes on the first side, then flip.

  5. Place garlic, rosemary and thyme on top of steak. Add butter to pan.Using a large spoon, baste butter on top of herbs and steak for 2 minutes. Flip and baste other side for about 15 seconds.

  6. Put the pan in the oven and bake for about 5-7 minutes for Medium Rare.

  7. Rest the steak on a cutting board or wire rack for about 10 minutes.

CAST-IRON PORTERHOUSE STEAK

ROAST BEEF WITH GRAVY

Servings:

serving time6-8

Ingredients

  • 3lb - 4lb Top Round Roast

  • 2 tablespoons olive oil

  • Salt

  • Pepper

  • 1 onion, cut into large chunks

  • 1 garlic bulb

  • 5 celery, cut into large chunks

  • 4 carrots, cut into large chunks

  • 3-4 sprigs fresh rosemary

  • 3 tablespoons flour

  • ½ cup red wine

  • 4 cups beef stock

Instructions

  1. Remove meat from refrigerator and bring to room temperature. Rub the meat in oil, then season generously with salt and pepper.

  2. In a large cast iron pan, heat oil on medium-high heat. Sear all sides of the meat, roughly 2-3 minutes each side. Remove the meat from the pan and turn the heat off.

  3. Add onion, garlic, celery, carrots, and rosemary to the pan. Place the roast on top of the vegetables.

  4. Bake at 325˚F for about 60 minutes (125˚F for rare doneness). If the vegetables look dry, add a little water to prevent burning.

  5. Cover meat with tin foil and let rest for 30 minutes, while you make the gravy.

  6. Sprinkle in flour and mash all the vegetables. Pour in ½ glass of red wine and let bubble for a minute or two. Add beef stock. Bring to a boil, then simmer until you reach your desired consistency. Using a sieve, remove excess bits from your gravy.

  7. Slice meat thinly and serve with gravy.

ROAST BEEF WITH GRAVY

FLAP STEAK WITH CHIMICHURRI SAUCE

Servings:

serving time2

Ingredients

  • 1 ½ - 2lb Flap steak, flank steak, skirt steak, or hanger steak

  • Salt

  • 1 tablespoon vegetable oil

  • Chimichurri Sauce:

  • ¼ oz fresh mint

  • 1 cup fresh parsley (1 bunch)

  • 1 cup fresh cilantro (1 bunch)

  • 2 tsp dried oregano

  • 1 small red onion

  • 1 jalapeno

  • 4 garlic cloves

  • 2 lemons, zest and juice

  • 1½ cups olive oil

  • ½ teaspoon salt

  • ½ teaspoon pepper

Instructions

  1. Make chimichurri sauce. Chop all the ingredients, add to a large bowl and mix well.

  2. Place steaks in large plastic food storage bag, add ⅓ cup chimichurri and marinate for at least an hour or overnight.

  3. Remove steak from refrigerator about 30 minutes before cooking, to bring steak to room temperature. Pat dry and season generously with salt and pepper.

  4. Heat vegetable oil in a pan over medium-high heat. Sear the steaks between 3-4 minutes each side. These cuts are best when medium-rare.

  5. Remove the steaks from the skillet and let rest on a cutting board for 10 minutes.

  6. Slice thin, against the grain. Spoon the chimichurri sauce on top and serve!

FLAP STEAK WITH CHIMICHURRI SAUCE
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