Cast Iron Campfire Steak au Poivre
Thick umami and peppercorn crusted New York strips and a rich whisky pan sauce come together to take the classic steak au poivre from fine dining to a must make cast iron campfire recipe.
One of fine dining’s timeless recipes, steak au poivre is a standard recipe of traditionally, a fork-tender filet mignon coated in peppercorns, seared and served with a luxurious cream sauce.
What you need to make this recipe?
- New York Strip Steaks - Girl Carnivore Ooomami Powder - Coffee Junkie rub - Peppercorns - Cooking oil - Butter - Garlic - Beef broth - Bourbon - Heavy Cream
First, season the steaks with a liberal coating of salt, Ooomami powder, coffee rub, and a thick coating of freshly cracked peppercorns.
Place the steaks in the hot pan and don’t touch them until a solid crust has formed 3 to 4 minutes.
Next, make the sauce. Maneuver the pan to maintain a medium heat and add the shallots and another tablespoon of butter to the pan.
This campfire recipe takes white linen dining to the great outdoors with a cast iron live fire steak au poivre, peppery pan seared steaks in a luscious bourbon sauce.
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