Wood-Fired Ribeye Steak au Poivre Recipe
Steak au poivre is traditionally made with filet mignon on the stovetop, but this version trades the filet for a well-marbled ribeye and takes the whole operation outside.
The steak is brushed with Dijon mustard, crusted with cracked black pepper, and cooked in cast iron over a wood fire. The same skillet then becomes the base for a sauce of shallots, grilled mushrooms, Cognac, Dijon, and cream. The result is a wood-fired take on the French bistro classic with plenty of beef flavor and a serious peppercorn crust.
Recipe Notes
- Advance Prep: None
- Yield: 2 Servings
Ingredients
- 1 thick-cut ribeye steak, about 16 to 20 ounces
- 1 tablespoon Dijon mustard, for the steak
- 2 tablespoons coarsely cracked black peppercorns, plus more for the sauce
- 2 tablespoons butter
- 1 shallot, diced
- 8 ounces mushrooms, sliced
- Kosher salt
- 1/4 cup Cognac
- 1 teaspoon Dijon mustard
- 1 cup heavy cream
Recipe Steps
1: Set up your grill for a two-zone wood fire, with a hot zone for cooking and a cooler zone for working with the Cognac and sauce. Nestor built his fire by lighting wood chunks in a chimney starter and spreading them out to create the two zones.
2: Lightly brush the ribeye with Dijon mustard and crust it with freshly cracked black peppercorns.
3: Grill the sliced mushrooms over the wood fire until browned. Set aside.
4: Place a 10-inch cast-iron skillet over the hot fire. When the skillet is hot, add the butter.
5: Once the butter has melted, place the ribeye in the skillet. Cook for about 4 minutes, then turn and cook for another 4 minutes. Transfer the steak to a wire rack set over a sheet pan and let it rest.
6: Add the diced shallot to the butter and steak juices remaining in the skillet and sauté until softened. Add the grilled mushrooms. Season the shallot and mushrooms with kosher salt and additional cracked black pepper.
7: Move the skillet to the cooler side of the grill. Add the Cognac and carefully ignite it with a long match or butane lighter. Let the flames subside.
8: Stir in the remaining 1 teaspoon Dijon mustard and the heavy cream. Bring the sauce to a boil, then cook until it reduces and thickens.
9: Slice the rested ribeye and spoon the au poivre sauce over the top.
