Epic pepper crusted steak au poivre - just like a steakhouse at home

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Pepper-crusted steak, a pink center, and a creamy pan sauce worth chasing around the plate. This is absolutely a lick-the-plate situation.

I’m making steak au poivre from my new book, PRIME CUTS, walking you through crushing the peppercorns, building that crust, searing the steak, and turning the good stuff left in the pan into sauce.

I am so proud of how this one turned out. It is simple, effective, and uses high-quality ingredients to do the heavy lifting. Whether you are prepping for a dinner party or just want a better steak at home, this method delivers consistent, restaurant-quality results every single time.

Get your copy of the new book here: https://geni.us/PrimeCuts

Give it a go, and subscribe for more recipes and meat know-how from my kitchen.

CHAPTERS

0:00 Steak au poivre from Prime Cuts
0:18 The steak
0:50 Crushing the peppercorns
1:52 Seasoning and coating the steak
2:14 Getting the pan ready and searing
3:10 Making the pan sauce
4:34 Slicing the steak
5:10 Sauce, serving, and the taste test

#SteakAuPoivre #SteakRecipe #JessPryles


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