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/ck/ - Food & Cooking

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File: 94 KB, 640x426, Steak-au-Poivre.jpg [View same] [iqdb] [saucenao] [google]
6048942 No.6048942 [Reply] [Original]

This is one of my favorite dishes. Any tips to make it even better?

My routine:

>Crush peppercorns in towel with pan
>Take steaks, season with salt
>Press both sides of steak in crushed pepper
>Very hot pan with some butter
>Cook medium rare
>Sometimes make a cream sauce with cognac for authentic experience

>> No.6048956

I only pepper one side rather than both. I like it better that way.
I pseudo-deglaze the pan with salted, thinly sliced shallots (the salt extracts liquids and together, help in deglazing) then again with brandy cuz fuck using proper cognac.
Finally, a dollop of panna and some fresh-chopped parsley and I'm good to go.

>> No.6049024

I too enjoy wasting a bunch of peppercorns

>> No.6049047

>putting French words after your memesteak to make it sound fancy

Is that not literally just a typical pan seared steak with lots of pepper?

>> No.6049168

>>6049047
No, steak au poivre is a fairly specific recipe and is completed by the pan sauce.

>> No.6049190

>>6048942
It's used when the steak tastes bad, bad quality steak

>> No.6049197

>>6048942

I'm sorry, did you say you pepper your angus?

>> No.6049199

>>6049190
Troll or retarded?

>> No.6049286
File: 993 KB, 520x375, ibvq8.gif [View same] [iqdb] [saucenao] [google]
6049286

>>6048942
>Very hot pan
>some butter

>> No.6050102

>>6049199
No it's true, le steak au poivre, it was in moyen age, people use poivre to hidden the bad quality, the bad "goût"

i'm sorry for my bad english

je voulais dire que le poivre en général était utilisé dans le temps pour cacher le mauvais goût dû à la mauvaise qualité de la viande, mais c'est devenu une épice comme un autre de nos jours

>> No.6050112

>>6048942
First tip: Don't use butter in a very hot pan unless you have groundnut oil or another neutral oil in there first. The butter will burn and become bitter and horrible. You can add butter later in the process, just don't use it as your main fat.

>> No.6050144

>>6050112
same with the pepper.
OP puts it on the rare meat.
It'll just burn in the pan.

>> No.6050153

>>6050112
>>6050144

It doesn't always work that way in practice. I've made steak au poivre several times--it's one of my favorite recipes--and I just use straight butter on medium high heat. They always come out perfectly cooked. Granted, I like them rare, but even so they're not blue-rare.

>> No.6050165

>>6050153
So you do NOT use a very hot pan.

>> No.6050192

>>6049190
>white person with shitty taste buds detected

High quality meat is enhanced by seasoning and sauce. Every time. Normal people can differentiate more than 1 flavor at a time.

>> No.6050460

>>6050102
>it was in moyen age, people use poivre to hidden the bad quality
Yeah sure
>be medieval lord
>my beef is getting stinky
>instead of having a new animal slaughtered I have my kitchen use spectacularly expensive imported spices to hide the taste of much cheaper meat that has gone bad

>> No.6050473

>>6050460
>justifying how you just got owned
>lol