Grilled Steak au Poivre with Green Peppercorns and Brandy

Grilled Steak au Poivre with Green Peppercorns and Brandy

Makes: 2 servings

2 ribeye beef steaks, each about 1-inch thick and 12 ounces

Salt

Vegetable oil for high-heat cooking

2 large shallots, finely chopped, about 1/2 cup

1/3 cup brandy

1/2 cup beef stock or low-sodium beef broth

1/2 cup heavy whipping cream

2 tablespoons drained canned green peppercorns

2 teaspoons Worcestershire sauce

1/2 teaspoon Dijon mustard

Fresh herbs, for garnish

1. Have all the ingredients ready and near the cooking surface. Season the steaks lightly with salt and let stand at room temperature while you prepare the grill.

2. Heat the oven to its lowest setting. Have a sheet pan ready.

3. Heat a gas grill to medium-high or prepare a charcoal grill and let coals burn until covered with gray ash. When the grill is hot, place a large 12-inch well-seasoned cast-iron skillet on the grill grate. Cover the grill and heat the pan until a drop of water sizzles on contact, about 10 minutes.

4. Lightly oil the steaks on both sides and place them in the heated skillet on the grill. Cover the grill and cook without turning for 4 minutes. Flip and cook to brown the second side and nearly finish the cooking, 2 or 3 minutes, or about 130 degrees on a thermometer. Remove steaks to the sheet pan and place in the oven while you make the sauce. Reserve the skillet.

5. Put the skillet the steak was in over a burner on medium-high. Add the shallots and brandy. Boil, scraping up pan drippings, until liquid has reduced by half. Add broth and boil to reduce by half again. Stir in cream, peppercorns, Worcestershire sauce and Dijon. Boil to reduce sauce to the thickness of heavy cream. Taste for salt.

6. Pour sauce over steaks. Garnish with herbs.

Note: No grill? No worries! Simply cook the steak as directed on a burner set to medium-high.