Grilled Steak Au Poivre with Parmesan-Crusted Potatoes
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.
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.
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
Ingredient Costs: Cost of Recipe by Ingredient Measurements
Shopping Costs: Cost of Recipe with Brand New Ingredient Purchases
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