A Perfect Steak Au Poivre

There’s no better way to prepare steak than pan-roasted with a tremendous au poivre. A close second would be chargrilled over a wood fire with good olive oil and salt, or maybe even compound butter. But generally speaking, I keep it simple.

To be honest, I don’t eat beef often at home. We don’t even serve it that often at the restaurant. Beef keeps getting more and more expensive, so when I do feature it, it’s mostly the underutilized cuts: tongue, tripe, zabuton, chuck flap, sweetb