Grilled Ribeye Au Poivre

The quality of the meat is essential. Prime age beef are best and most flavorful for grilling. Be sure to select well marbled, thick cut steaks.

 

Serve-4

 

1 teaspoon each fennel, cumin and corriander seeds

1 teaspoon  whole black peppercorns

1 teaspoon  kosher Salt

1 teaspoon  thyme leaves

2-22 ounce  rib eye steaks

4 Tablespoons olive oil

1 cup beef stock

3 Tablespoons minced shallots

1 clove garlic, minced

2 Tablespoons green peppercorns

¼ cup dark rum

4Tablespoons heavy cream

 

Peppercorn Crust:  In a dry pan, on medium heat, toast the fennel seeds, cumin seeds, coriander seeds, and whole black peppercorns until aromatic approximately 1-2 minutes.  Crush the spices in a spice grinder adding the salt and thyme. Season the Steaks on both sides and set aside until ready to cook.

Rum Sauce:  In a medium sized sauce pan sauté the shallots in 2 tablespoons of olive oil until softened, about 2 minutes. Stir in the garlic and the green peppercorns. Carefully off the heat add the rum and the beef stock. Return to heat and simmer for 5 minutes until the sauce starts to thicken. Stir in the cream and continue to reduce. Remove from heat and keep warm.

Grill the Steak:  Pre heat a grill. Drizzle remining olive oil over meat.  Place the steaks over the hottest part of the grill.. Allow to brown well for 4-5 minutes. Turn the steak and grill for another 4-5 minutes until tender.  Remove the meat and serve with au Poivre sauce.

 

Chef Allen Susser

chefallens.com