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A plate with grilled steak au poivre topped with sauce, green asparagus, small Parmesan-crusted potatoes, a swirl of white sauce, and a round breaded item on a light surface.

Grilled Steak Au Poivre with Parmesan-Crusted Potatoes

A woman in a tan jacket standing in a kitchen.Emily White
A luxurious and indulgent meal, this Grilled Steak Au Poivre features a bone-in ribeye with a rich, peppery whisky cream sauce, paired with golden, crispy Parmesan-crusted baby Yukon potatoes.
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Prep Time 20 minutes
Cook Time 40 minutes
Total Time 1 hour
Meal Type Dinner, Lunch, Main Course
Cuisine American
Servings 2
Calories 1403 kcal
Difficulty Intermediate
Ingredient Cost $26
Shopping Cost$55

Equipment

  • Cast-iron skillet (for steak)
  • Medium saucepan (for sauce)
  • Large baking sheet (for potatoes)
  • Oven
  • Tongs
  • Meat Thermometer

Ingredients
 
 

Steak Au Poivre:

  • 1.5 lbs ribeye steak bone-in
  • 1 tablespoon unsalted butter
  • 1 teaspoon peppercorns fresh ground tri-color
  • 2 oz whisky Old Parr 12 whisky or any quality whisky
  • 2 oz heavy cream
  • Kosher salt to taste

Parmesan-Crusted Potatoes:

  • 2 tablespoons unsalted butter melted
  • 24 oz potatoes halved, baby Yukon
  • ½ cup Parmesan cheese freshly grated
  • 1 ½ teaspoons garlic finely chopped, fresh
  • 1 teaspoon fresh thyme chopped
  • 1 teaspoon fresh rosemary chopped
  • 1 teaspoon kosher salt

Instructions
 

Prepare the Potatoes:

  • Preheat the oven to 425°F (220°C).
  • In a large mixing bowl, toss the halved Yukon potatoes with melted butter, Parmesan cheese, chopped garlic, thyme, rosemary, and kosher salt.
    2 tablespoons unsalted butter, 24 oz potatoes, 1/2 cup Parmesan cheese, 1 1/2 teaspoons garlic, 1 teaspoon fresh thyme, 1 teaspoon fresh rosemary, 1 teaspoon kosher salt
  • Spread the potatoes on a baking sheet, cut side down, to allow a crispy crust to form.
  • Roast in the oven for 20-25 minutes, or until golden brown and crispy on the edges.

Season and Sear the Steak:

  • Season the ribeye generously with kosher salt on both sides.
    1.5 lbs ribeye steak
  • In a cast-iron skillet over medium-high heat, melt 1 tablespoon of butter until it’s sizzling hot.
    1 tablespoon unsalted butter
  • Add the ribeye to the skillet, pressing it down slightly for an even sear. Cook for 4-5 minutes per side or until the internal temperature reaches 130°F (for medium-rare) or to desired doneness.
  • Remove the steak from the skillet and allow it to rest on a cutting board.

Make the Peppercorn Whisky Sauce:

  • In the same skillet, add the whisky to deglaze the pan over medium heat, scraping up any browned bits.
    2 oz whisky
  • Add the freshly ground peppercorns, letting them simmer in the whisky for 1-2 minutes.
    1 teaspoon peppercorns
  • Stir in the heavy cream and simmer until the sauce has slightly thickened, about 3-4 minutes.
    2 oz heavy cream
  • Adjust seasoning with salt as needed.
    Kosher salt

Serve:

  • Slice the steak against the grain and drizzle with the peppercorn whisky sauce.
  • Plate the Parmesan-crusted potatoes alongside the steak.
  • Garnish with fresh thyme or rosemary sprigs if desired.

Notes

Adjust Doneness: For medium-rare, aim for an internal temperature of 130°F before resting. For medium, cook to 140°F.
Pairing Suggestion: This meal pairs well with a full-bodied red wine or a whisky-based cocktail to enhance the flavors.

Nutrition

Calories: 1403kcalCarbohydrates: 64gProtein: 86gFat: 83gSaturated Fat: 43gPolyunsaturated Fat: 4gMonounsaturated Fat: 32gTrans Fat: 1gCholesterol: 303mgSodium: 1811mgPotassium: 2446mgFiber: 8gSugar: 4gVitamin A: 1275IUVitamin C: 70mgCalcium: 420mgIron: 9mg
Keyword Grilled Steaks, Indulgent Dinner, Parmesan Potatoes, Peppercorn Steak, Ribeye Steak Recipe, Steak Au Poivre

Ingredient Costs: Cost of Recipe by Ingredient Measurements

Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases

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