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.




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