Name: Pepper-Crusted Rib Steak
Yield: Serves 4
Cuisine: American
Ingredients: 2 cups Beef Jus; 2 shallots, finely chopped; 2 tablespoons plus 2 teaspoons unsalted butter; ¼ cup Cognac; 2-pound rib steak on the bone, trimmed of excess fat, trimmings reserved; ¼ cup Szechuan peppercorns; 6 cloves garlic, unpeeled; ¼ cup olive oil; 1½ teaspoons Dijon mustard; ¼ cup black peppercorns; ¼ cup heavy cream

Preparation info

Serves
4

Difficulty
Medium

Appears in

America's Best Chefs Cook with Jeremiah Tower

By Jeremiah Tower

Published 2003

About

In Ducasse’s wonderful book written with Linda Dannenberg, The Flavors of France, this dish was given the grand title of Piece de Boeuf de Chalosse Poêle en Croute de Poivre, Grosses Frites a la Graise d’Oie, et Salade Croquante de Coeurs de Laitue. To us, it’s “steak au poivre.” What caught my eye were the potatoes—fat French fries cooked in goose fat—the most sublime way to cook them, if not us

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Ingredients

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