Grilled Steak Au Poivre

For the Au Poivre Sauce:

Melt butter in a skillet over medium heat. Next sauté shallots and garlic, adding in the black pepper. Once tender, pour in the bourbon, allowing the alcohol to cook off & the liquid to reduce to a syrupy consistency. Finally, add the beef stock and heavy cream.

Once the mixture is reduced to a spoon-thick consistency, turn off the heat and pour in a container, allowing it to cool at room temperature before refrigerating until ready to use.

For the Steak:

Preheat the grill to 300 degrees and set up for two zone cooking. Meanwhile, trim the steak of any excess fat. Next, season liberally on all sides with the beef house blend seasoning. Finally, rest at room temperature for 15 minutes to allow the salt and pepper to adhere.

Once the grill is preheated, add the steak to the grill over indirect heat and cook until the internal temperature registers 110-115 degrees, about 45-60 minutes (this will vary based on the size of the steaks). Once this occurs, remove the steak from the grill and increase the grill temperature to at least 400 degrees. Add the steak back to the grill over the direct heat side this time. Flip every 2-3 minutes until the steak is well seared and the internal temperature reaches the desired doneness (for me, this is ~125-130 degrees). At this point, remove the steak from the grill and allow it to rest for ~15 minutes.

To Finish:

After about 15 minutes, slice the steak and serve with the au poivre sauce and sides of choice. Enjoy!