Uploaded June 2026 | Updated September 2026, 2 weeks ago
Cooked Live Steak au Poivre | Reverse Seared | Amazing recipe, Prime Day Deal from Cooker King!
#cookerking #cookerkingcookware #primeday
Reverse searing is the absolute best way to cook thick-cut steaks for Steak au Poivre because it ensures an edge-to-edge perfect doneness while preventing the dense peppercorn crust from burning during a prolonged pan fry. By slow-baking the meat first and finishing with a lightning-fast sear, you achieve a juicy interior and an incredibly flavorful, toasted crust without any bitterness
26% off on Prime Day
amazon.com/COOKER-KING-Stainless-Non-Stick-Compatible/dp/B0FB337JMT?maas=maas_adg_110724F3434199D006E3D2E9AED1530A_afap_abs&ref_=aa_maas&tag=maas&th=1
### Steak Au Poivre
#### Ingredients
**For the steak:**
* 2 steaks (1½–2 inches thick)
* 2 tbsp whole black peppercorns, crushed
* Kosher salt
* 1 tbsp olive oil
* 2 tbsp butter
**For the sauce:**
* 1 shallot, finely diced
* 2 cloves garlic, minced (OPTIONAL)
* ¼ cup cognac or brandy
* 1 cup beef stock
* 1/4 TO 1/2 cup heavy cream
* 1 tbsp Dijon mustard
* 1 tsp Worcestershire sauce
* 1 tbsp green peppercorns (optional)
* Salt to taste
---
#### 1. Prep the Steak
* Pat steaks dry.
* Season generously with kosher salt.
* Press crushed peppercorns firmly into both sides of the steaks.
* Let sit at room temperature for 30 minutes.
Step 1: The Smoke Bath
Preheat your pellet grill to 160-200°F.
Season the steaks generously with kosher salt.
Place the steaks on the smoker and cook with oak pellets for approximately 45 minutes, or until the internal temperature reaches 110°F.
Remove the steaks from the smoker and let them rest while you prepare for the sear.
#### 2. Sear the Steak
* Heat COOKER KING or a cast-iron skillet over high heat.
* Add olive oil.
* Sear steaks 2-3 minutes per side until a deep crust forms.
* Remove and rest.
#### 3. Make the Sauce
* Lower heat to medium.
* Add shallots and cook 2 minutes.
* Add garlic and cook 30 seconds.
* Carefully add cognac and ignite if desired.
* Add beef stock and scrape up all the browned bits.
* Reduce by about half.
* Add cream, Dijon, Worcestershire, and green peppercorns.
* Simmer until thick enough to coat a spoon.
#### 4. Finish
Add back steak basting untill your desired temperature is reached.
* Slice steak.
* Spoon sauce over the top.
* Garnish with parsley if desired.
### My BBQ Version
Since you're cooking a lot outdoors, try adding:
The peppercorn cream sauce with a medium-rare ribeye is hard to beat. It looks restaurant-quality on camera, too. 🔥🥩
Any questions, LMK....
Cooked Live Steak au Poivre | Reverse Seared | Amazing recipe, Prime Day Deal from Cooker King!
#cookerking #cookerkingcookware #primeday
Reverse searing is the absolute best way to cook thick-cut steaks for Steak au Poivre because it ensures an edge-to-edge perfect doneness while preventing the dense peppercorn crust from burning during a prolonged pan fry. By slow-baking the meat first and finishing with a lightning-fast sear, you achieve a juicy interior and an incredibly flavorful, toasted crust without any bitterness
26% off on Prime Day
amazon.com/COOKER-KING-Stainless-Non-Stick-Compatible/dp/B0FB337JMT?maas=maas_adg_110724F3434199D006E3D2E9AED1530A_afap_abs&ref_=aa_maas&tag=maas&th=1
### Steak Au Poivre
#### Ingredients
**For the steak:**
* 2 steaks (1½–2 inches thick)
* 2 tbsp whole black peppercorns, crushed
* Kosher salt
* 1 tbsp olive oil
* 2 tbsp butter
**For the sauce:**
* 1 shallot, finely diced
* 2 cloves garlic, minced (OPTIONAL)
* ¼ cup cognac or brandy
* 1 cup beef stock
* 1/4 TO 1/2 cup heavy cream
* 1 tbsp Dijon mustard
* 1 tsp Worcestershire sauce
* 1 tbsp green peppercorns (optional)
* Salt to taste
---
#### 1. Prep the Steak
* Pat steaks dry.
* Season generously with kosher salt.
* Press crushed peppercorns firmly into both sides of the steaks.
* Let sit at room temperature for 30 minutes.
Step 1: The Smoke Bath
Preheat your pellet grill to 160-200°F.
Season the steaks generously with kosher salt.
Place the steaks on the smoker and cook with oak pellets for approximately 45 minutes, or until the internal temperature reaches 110°F.
Remove the steaks from the smoker and let them rest while you prepare for the sear.
#### 2. Sear the Steak
* Heat COOKER KING or a cast-iron skillet over high heat.
* Add olive oil.
* Sear steaks 2-3 minutes per side until a deep crust forms.
* Remove and rest.
#### 3. Make the Sauce
* Lower heat to medium.
* Add shallots and cook 2 minutes.
* Add garlic and cook 30 seconds.
* Carefully add cognac and ignite if desired.
* Add beef stock and scrape up all the browned bits.
* Reduce by about half.
* Add cream, Dijon, Worcestershire, and green peppercorns.
* Simmer until thick enough to coat a spoon.
#### 4. Finish
Add back steak basting untill your desired temperature is reached.
* Slice steak.
* Spoon sauce over the top.
* Garnish with parsley if desired.
### My BBQ Version
Since you're cooking a lot outdoors, try adding:
The peppercorn cream sauce with a medium-rare ribeye is hard to beat. It looks restaurant-quality on camera, too. 🔥🥩
Any questions, LMK....
