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.
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