{"id":573,"date":"2025-02-12T23:20:43","date_gmt":"2025-02-12T15:20:43","guid":{"rendered":"https:\/\/artoz.xyz\/index.php\/2025\/02\/12\/easy-steak-au-poivre-recipe-30-minutes\/"},"modified":"2025-02-12T23:20:43","modified_gmt":"2025-02-12T15:20:43","slug":"easy-steak-au-poivre-recipe-30-minutes","status":"publish","type":"post","link":"https:\/\/artoz.xyz\/index.php\/2025\/02\/12\/easy-steak-au-poivre-recipe-30-minutes\/","title":{"rendered":"Easy Steak Au Poivre Recipe (30 Minutes)"},"content":{"rendered":"

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If you\u2019re looking for an impressive steak dish that\u2019s restaurant-quality but easy to execute at home, this steak au poivre is the recipe for you. Don\u2019t let the French name intimidate you. Instead of beef tenderloin or strip steak which is often traditionally used in this French dish, I opt for flank steak. It\u2019s less expensive and easier to work with, but still a delicious and flavorful cut of beef.\n<\/p>\n

The steak gets the same \u201cau poivre\u201d treatment with a peppercorn crust and creamy pan sauce, but without the stress that accompanies cooking smaller individual steaks. You\u2019ll have an incredibly memorable steak with a rich sauce in just 30 minutes, start to finish.\n<\/p>\n

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The Right Cut of Beef <\/span> <\/h2>\n

I can\u2019t take full credit for substituting flank steak for filet. The brilliant idea was a suggestion from Matt Moore, author of Butcher on the Block<\/em>. Since I know we\u2019re all looking for ways to eat well with budget in mind, I asked him for some economical swaps for beef tenderloin. He suggested trying flap steak, hanger steak, or flank steak.\n<\/p>\n

After our email conversation, I knew immediately that flank steak was the route I wanted to take. It\u2019s a familiar ingredient, one my dad taught me how to prepare and I felt comfortable giving it the \u201cau poivre\u201d treatment.\u00a0\n<\/p>\n

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Simply Recipes \/ Sara Haas<\/p>\n

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Tips for Cooking Steak at Home <\/span> <\/h2>\n

There are plenty of tips and tricks for cooking steak, but one of the best is something I learned from grilling legend Steven Raichlan. He recommends scoring a flank steak before cooking it since the cut is so lean it tends to curl when introduced to heat, leading to uneven cooking. Making a cross-hatch pattern helps the steak lay flat\u2014now, I never make a flank or skirt steak without prepping it that way.\n<\/p>\n

Another key to success is choosing the right pan. I prefer a large stainless steel, carbon steel, or cast iron pan for searing. All can withstand high temperatures and create a beautiful crust on your steak, but I grab my cast iron pan more often than not.\n<\/p>\n

Finally, know how you\u2019d like your steak cooked. Many lean cuts of beef are served medium-rare, but the amount of time it takes to accomplish that depends on a few factors (thickness, cooking temperature, etc). With so many variables, it can be challenging to know when your steak is at the desired temperature.\n<\/p>\n

That\u2019s why Matt Moore recommends using a digital meat thermometer. Insert it into the thickest part of the steak to get an accurate reading, and \u201calways remember,\u201d he says, \u201cthat a steak cooked over high heat in a pan will continue to cook up to 5+ degrees when removed from the pan and resting,\u201d so be sure to allow for that carryover cooking.\n<\/p>\n

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Simply Recipes \/ Sara Haas<\/p>\n

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Quick Tips <\/span> <\/h2>\n
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  • Choose your peppercorns: <\/strong>Have fun with flavor! There are a variety of peppercorns available, so experiment and have fun. Black peppercorns are traditional, but green are also delicious, or try a blend to make it your own.\u00a0<\/li>\n
  • Prep the ingredients before cooking:<\/strong> Things happen fast in this recipe, so have your ingredients prepped and ready to go before cooking your steak.\u00a0<\/li>\n
  • Slice against the grain:<\/strong> Flank steak is lean, and if cut with the grain, it can be tough and chewy to eat. Instead, find the grain and slice against it or perpendicular to it. Cutting this way cuts the muscle fibers, providing a more tender result.<\/li>\n
  • Make it a meal: <\/strong>For a classic pairing, serve steak au poivre with homemade pommes frites or baked frozen french fries.<\/li>\n<\/ul>\n<\/div>\n
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