Grilled Ribeye Steak au Poivre

Yield 4
RECIPE Ingredients
  • 4 Ribeye Steaks
  • Kosher salt
  • 3 tablespoons whole peppercorns
  • 2 tablespoons unsalted butter
  • 1 shallot, finely chopped
  • 1/3 cup Cognac
  • 1 container Veal Demi-Glace
  • 1/3 cup heavy cream


Recipe notes
Our recipe makes bistro-style steak au poivre with an extra-crunchy crust easy to achieve at home. Grilling outside means it doesn't heat up the kitchen.
RECIPE Preparation
  1. Remove the steaks from the refrigerator about 30 minutes prior to cooking. Season steaks on all sides with salt.
  2. Coarsely crush the peppercorns with a mortar and pestle or the bottom of a heavy skillet. Spread the peppercorns evenly onto a plate. Press the steaks, on both sides, into the pepper until it coats the surface. Set aside.
  3. Make the sauce: Melt butter in a medium skillet, add shallots and sauté over medium-high heat until translucent and soft, about 2 to 3 minutes. Stir in 1 tablespoon of cracked peppercorns. Add cognac. Cook, stirring, until alcohol is cooked off and mixture is reduced. Whisk in demi-glace. Simmer until the sauce has thickened enough to coat the back of a spoon, approximately 5-6 minutes. Hold over lowest heat while you prepare the steaks.
  4. Heat grill to medium-high or heat coals in a charcoal grill until they glow bright orange and ash over.  Lightly oil hot grates.
  5. Grill steaks for about 6 minutes on the first side. Using tongs, flip each steak to the other side and grill for another 6 minutes, or until desired doneness. We suggest medium-rare, which would register 125 degrees on an instant-read thermometer.
  6. Let steaks rest for 5-8 minutes before plating. While steaks are resting, remove sauce from the heat. Stir in heavy cream. Taste for seasoning and add a pinch of salt if needed. Spoon sauce over steaks and serve immediately.