Gordon Ramsay’s Steak Au Poivre is made with beef steaks, peppercorns, butter, shallots, cognac, heavy cream, and beef stock. It serves 6-8 and takes about 30 minutes to prepare and cook.
More Gordon Ramsay Recipe:
💗 Why You’ll Love This Steak Au Poivre Recipe:
- Steak Seared Just Right: Enjoy Gordon Ramsay’s expert cooking skills with a perfectly grilled steak.
- Cracker Crust: Enjoy the strong and rich flavor of a peppercorn crust, which gives every bite more depth.
- Well-cooked meat: The meat is always cooked just right by Gordon Ramsay, so you can be sure you’ll have a great meal.
- Full of flavor: When you mix seared steak with peppercorn crust, you get a delicious and unique dish.
❓ What Is Gordon Ramsay Steak Au Poivre Recipe?
Gordon Ramsay’s Steak Au Poivre is made with seared perfection, golden crust, pepper, garlic, thyme, shallots, a touch of cognac, a creamy finish with heavy cream , and a delightful balance of bold flavors.
🥩 Gordon Ramsay Steak Au Poivre Ingredients
- 1½”-thick New York strip steaks (about 1½ lb. total) Kosher salt, freshly ground pepper
- 1Tbsp. whole black peppercorns
- 2 Tbsp. vegetable oil
- 4 garlic cloves, 2 smashed, 2 thinly sliced
- 3 sprigs thyme
- 3 Tbsp. unsalted butter, divided
- 1 large shallot, finely chopped
- ⅓ cup cognac, dry sherry, or brandy
- ½ cup heavy cream
- Flaky sea salt
🍛 How To Make Gordon Ramsay Steak Au Poivre
- Put paper towels on the steaks to dry them. Kosher salt and a lot of ground pepper should be used to season everything. Wait fifteen to thirty minutes.
- Use a mortar and pestle or a small pot to crush peppercorns into a much coarser powder than ground pepper.
- You can also put them in a plastic bag that can be sealed and rock it around.
- Medium-high heat should be used to heat the oil in a large skillet, ideally one made of cast iron. Put the steaks on the grill and leave them alone for about 3 minutes. This will give them a deep golden brown crust.
- Now flip the food over and cook the other side for about three minutes, or until it turns golden brown.
- Place the steaks on their sides with tongs if they have a fat cap on top. Cook for about 3 minutes, or until they are browned.
- Medium-low heat should be used. For the pan, add thyme leaves, smashed garlic cloves, and 1 tablespoon of butter.
- Place an instant-read thermometer into the thickest part of each steak and cook, basting the steaks all the time, for about two minutes, or until the temperature reads 120°.
- Allow the steaks to rest for 10 minutes after moving them to a cutting board.
- Add the crushed peppercorns, shallot, garlic slices, and the last 2 tablespoons of butter to the pan.
- Stir the mixture often and cook for about 5 minutes, until the shallot and garlic are softened but not browned.
- Add the cognac to the pan after taking it off the heat. Place on medium-low heat and cook for one to two minutes, stirring often, until most of the cognac is gone and the spoon leaves streaks in the pan.
- To make the sauce smoother, add cream and bring to a boil.
- Cook for about one minute, or until the sauce covers the spoon. Use kosher salt to season.
- Put the steaks on a plate and cut them across the grain and across. Mix the sauce with any juices that were on the cutting board that you put back into the pan.
- Season the steak with sea salt and pour a lot of sauce over it.
💭 Recipe Tips
- For even cooking, make sure the steaks are at room temperature before you cook them.
- For a great sear, use a cast-iron pan.
- For a strong taste, crush peppercorns into small pieces.
- Let steaks rest after cooking so that the juices can get back into the meat.
- Control the smoothness of the sauce by changing how long the cream boils.
🥗 What To Serve with Steak Au Poivre?
Steak Au Poivre pairs beautifully with a side of creamy mashed potatoes and a crisp, fresh green salad, creating a balanced and satisfying meal, roasted vegetables, garlic butter green beans, and more for a delightful and balanced meal.
🎚 How To Store Leftovers Steak Au Poivre?
- In the fridge: Store leftovers Steak Au Poivre in an airtight container for up to 3 days.
- In the freezer: Wrap leftovers Steak Au Poivre tightly in plastic wrap and aluminum foil before freezing for up to 3 months.
🥵 How To Reheat Leftovers Steak Au Poivre?
- In the oven: Place leftovers Steak Au Poivre in a preheated oven at 350°F for 10-15 minutes.
- In the microwave: Reheat leftovers Steak Au Poivre in 30 seconds while covering them.
FAQ’S
How Do I Know If The Steak Is Cooked To My Desired Level Of Doneness?
Use an instant-read thermometer and aim for an internal temperature of 120°F for a medium-rare steak.
What Is The Difference Between Steak AU Poivre And Steak Diane?
While both use a pan sauce, Steak Au Poivre is distinguished by its heavy black pepper crust and inclusion of cognac or brandy, whereas Steak Diane often includes mustard, Worcestershire sauce, and sometimes flambéing with brandy
What Can I Do If The Sauce Becomes Too Thick?
If the sauce becomes too thick, you can adjust the consistency by adding a small amount of additional cream or a splash of broth or water.
Can I Make Steak AU Poivre Without Thyme?
Yes, you can omit thyme or substitute it with another herb according to your preference, as thyme is not the primary flavor in this dish.
Try More Gordon Ramsay Recipe:
Gordon Ramsay Steak Au Poivre Nutrition Facts
- Calories:678
- Total Fat: 46g
- Saturated Fat: 22gg
- Trans Fat: 0.5g
- Polyunsaturated Fat: 1.9g
- Monounsaturated Fat: 17g
- Cholesterol: 207mg
- Sodium: 671mg
- Total Carbohydrates: 8.2g
- Dietary Fiber: 1.3g
- Sugars: 2.1g
- Protein: 48g
- Potassium: 784.9mg
Gordon Ramsay Steak Au Poivre
Description
Gordon Ramsay’s Steak Au Poivre is made with beef steaks, peppercorns, butter, shallots, cognac, heavy cream, and beef stock. It serves 6-8 and takes about 30 minutes to prepare and cook.
Ingredients
Instructions
- Put paper towels on the steaks to dry them. Kosher salt and a lot of ground pepper should be used to season everything. Wait fifteen to thirty minutes.
- Use a mortar and pestle or a small pot to crush peppercorns into a much coarser powder than ground pepper.
- You can also put them in a plastic bag that can be sealed and rock it around.
- Medium-high heat should be used to heat the oil in a large skillet, ideally one made of cast iron. Put the steaks on the grill and leave them alone for about 3 minutes. This will give them a deep golden brown crust.
- Now flip the food over and cook the other side for about three minutes, or until it turns golden brown.
- Place the steaks on their sides with tongs if they have a fat cap on top. Cook for about 3 minutes, or until they are browned.
- Medium-low heat should be used. For the pan, add thyme leaves, smashed garlic cloves, and 1 tablespoon of butter.
- Place an instant-read thermometer into the thickest part of each steak and cook, basting the steaks all the time, for about two minutes, or until the temperature reads 120°.
- Allow the steaks to rest for 10 minutes after moving them to a cutting board.
- Add the crushed peppercorns, shallot, garlic slices, and the last 2 tablespoons of butter to the pan.
- Stir the mixture often and cook for about 5 minutes, until the shallot and garlic are softened but not browned.
- Add the cognac to the pan after taking it off the heat. Place on medium-low heat and cook for one to two minutes, stirring often, until most of the cognac is gone and the spoon leaves streaks in the pan.
- To make the sauce smoother, add cream and bring to a boil.
- Cook for about one minute, or until the sauce covers the spoon. Use kosher salt to season.
- Put the steaks on a plate and cut them across the grain and across. Mix the sauce with any juices that were on the cutting board that you put back into the pan.
- Season the steak with sea salt and pour a lot of sauce over it.
Notes
- For even cooking, make sure the steaks are at room temperature before you cook them.
For a great sear, use a cast-iron pan.
For a strong taste, crush peppercorns into small pieces.
Let steaks rest after cooking so that the juices can get back into the meat.
Control the smoothness of the sauce by changing how long the cream boils.
Gordon Ramsay Steak Au Poivre