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Butter-Basted Ribeye With Au Poivre Sauce

by , Chef, Saltyard, Atlanta, Georgia

Butter-Basted Ribeye With Au Poivre Sauce
Easy Recipe

Serves 2 to 4

  • 2 (14-ounce) Certified Piedmontese ribeye steaks
  • Sea salt, to taste
  • Coarsely ground black pepper, to taste
  • 2 tablespoons canola oil
  • 4 tablespoons butter
  • 6 sage leaves
  • 1 sprig rosemary
  • 4 sprigs thyme
  • 4 garlic cloves

Take the steaks out of the refrigerator and let rest at room temperature for about 30 minutes before cooking. Season ribeyes generously with sea salt and coarsely ground black pepper. In a heavy bottomed pan, ideally cast iron, heat oil over high heat until shimmering. Add steaks and cook over high heat for 4 minutes, until well seared on bottom. Turn steaks over and add butter, sage, rosemary, thyme, and garlic. Continue cooking over high heat while constantly basting the steak in the butter mixture for another 4 minutes. Let rest 10 minutes before serving topped with Au Poivre Sauce (recipe follows). Simple sides are best for this dish: potato gratin, duck fat roasted potatoes, grilled asparagus, et cetera.

    • Au Poivre Sauce
    • 1 tablespoon butter
    • ⅓ cup minced shallot
    • 1 tablespoon minced garlic
    • 2 tablespoons chopped capers
    • 1 tablespoon black peppercorns, coarsely ground
    • 1 tablespoon smoked black peppercorns, coarsely ground
    • ½ cup cognac
    • 4 cups beef stock
    • 1½ teaspoons Dijon mustard
    • 2 cups heavy cream
    • Sea salt, to taste

    Heat a pan over medium heat, then melt butter and add the shallots, garlic, capers, and peppercorns. Deglaze the pan with cognac, then add stock, mustard, and cream. Cook until nappe (thick enough to coat the back of a spoon). Season to taste with sea salt.

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