Name: Porterhouse au Poivre
Prep time: 5 min
Total time: 1 h 30 min
Yield: Makes 4 servings
Ingredients: 1 large porterhouse or T-bone steak, 2½ to 3 pounds and at least 2 inches thick; 2 tablespoons mixed peppercorns, such as black, green, red, and white; ½ cup Cognac; ½ cup heavy cream; 1 large shallot or scallion, minced; 1 teaspoon kosher salt, plus more to taste for the sauce; 3 tablespoons butter; Oil for coating grill grate; 2 tablespoons olive oil

Preparation info

Makes
4
servings

Difficulty
Easy
Ready in
1 hr 30

Appears in

Mastering the Grill

By Andrew Schloss and David Joachim

Published 2007

About

Here’s the classic steak au poivre, done on the grill with a porterhouse steak. The steak is big, brawny, and rubbed with coarsely cracked peppercorns, but the Cognac cream sauce adds a touch of elegance, balancing out the dish nicely.

Ingredients

2 tablespoons mixed peppercorns, such as black, green, red, and white
1 large porterhouse or T-bone steak, 2½ to 3

Method

Directions

Put the peppercorns in a zipper-lock bag, press out the air, seal, and coarsely crush with the bottom of a heavy skillet.
Pat the steak dry with paper towels and rub all over with the olive oil. Press the crushed pepper into both sides of the meat. Cover loosely with foil and let the meat rest for 1 to 2 hours at room temperature.