Best Grilled Rib Eye Steak Au Poivre With Dijon Roasted Garlic Aioli Panko Fries And Tomato Salad Recipes

Rib-Eye Steak Au Poivre With Balsamic Reduction image

Provided by lazyme

Categories Steak

Time 30m

Yield 4 serving(s)

Number Of Ingredients 6

2 tablespoons whole black peppercorns
4 (3/4 lb) boneless rib-eye steaks (b 3/4-inch thick)
1 tablespoon vegetable oil
2 tablespoons unsalted butter
1/2 cup balsamic vinegar
salt

Steps:

Coarsely grind peppercorns with a mortar and pestle.
Pat steaks dry and coat both sides with peppercorns, pressing to adhere.
Season with salt.
Heat oil with 1 tablespoon butter in a 12-inch heavy skillet over.
moderately high heat until hot but not smoking.
Reduce heat to moderate and cook steaks, 2 at a time, about 4 minutes on each side for medium-rare.
Transfer steaks to a platter.
Add vinegar to skillet and deglaze by boiling over high heat, scraping up brown bits.
Simmer vinegar until reduced to about 1/4 cup.
Remove from heat and whisk in remaining tablespoon butter until melted.
Season sauce with salt and drizzle over steaks.

Grilled Steak Au Poivre image

Provided by Jackie 6

Categories Steak

Time 20m

Yield 4 serving(s)

Number Of Ingredients 11

4 rib eye steaks, 3/4-inch thick
1 1/2 teaspoons olive oil
1 teaspoon salt
3 -4 tablespoons peppercorns, coarsely cracked
2 tablespoons butter
4 shallots, minced
2 tablespoons cognac or 2 tablespoons brandy
1/3 cup dry red wine
3 tablespoons heavy cream
1 1/2 cups beef gravy, canned or homemade
salt & freshly ground black pepper, to taste

Steps:

Steak: Prepare a hot fire. Rub steaks lightly with oil & season with salt. Spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat.
Cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. Serve with Creamy Cognac Sauce.
Sauce: In a large skillet, melt butter over medium heat. Add shallots & cook just until softened but not browned, 1 to 2 minutes.
Add cognac & standing back, ignite with a long-handled match. When flames subside, add wine & bring to a boil. Continue cooking until liquid reduces by half, about 3 to 5 minutes.
Whisk in cream & gravy & bring to a boil. Cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. Season with salt & pepper. Serve with steak.

Nutrition Facts : Calories 373.2, Fat 16.1, SaturatedFat 8.2, Cholesterol 33.3, Sodium 1152.1, Carbohydrate 57, Fiber 20.2, Sugar 0.8, Protein 12.3

Rib-Eye Steak Au Poivre With Capers image

Provided by Manami

Categories Steak

Time 30m

Yield 2 serving(s)

Number Of Ingredients 12

2 tablespoons black peppercorns, coarsely crushed
1 tablespoon minced garlic
2 teaspoons ground cumin
2 tablespoons extra virgin olive oil
2 rib eye steaks, cut 1 3/4 inches thick
sea salt
1/4 cup dry red wine
1 tablespoon grainy mustard
1 teaspoon brined green peppercorn, drained
1 teaspoon capers (in 1 teaspoon of their brine)
1 tablespoon unsalted butter
1 teaspoon chopped parsley

Steps:

In a small bowl, combine the black peppercorns with the garlic, cumin and 1 tablespoon of the olive oil.
Rub this mixture all over the steaks and let stand at room temperature for 2 hours.
In a large skillet, heat the remaining 1 tablespoon of olive oil until shimmering.
Season the steaks with salt, add them to the skillet and cook over moderate heat until browned, about 4 minutes per side for medium rare.
Transfer the steaks to a warmed platter and season again with salt.
Discard the fat in the skillet.
Add the wine and simmer over low heat until reduced to a syrup, about 2 minutes.
Add the mustard, green peppercorns and capers in brine and stir once or twice.
Remove the skillet from the heat and stir in the butter.
Return the steaks to the skillet and turn to glaze with the sauce.
Transfer the steaks to plates, sprinkle with the parsley and serve with afore mentioned dishes.