Grilled Steak Au Poivre
Grill a porterhouse with creamy au poivre sauce. Reverse-sear steps, timing, and sauce tips for a perfect steak every time.
Our House Blend Beef All-Purpose Seasoning is the perfect seasoning for everything from burgers to steaks. We love this blend for this grilled porterhouse steak with au poivre sauce.
This recipe comes from our friend Brandyn Baker of Black Dog BBQ.
Yield: 2+ servings
- Use a two-zone grill and reverse-sear: cook indirect to 110-115°F, then sear over high heat until desired doneness.
- Make the au poivre by sautéing shallot and garlic, adding cracked black pepper and bourbon, then cream and beef stock; reduce to spoon-thick.
- Let the steak rest 10 to 15 minutes after searing to lock in juices, then slice and serve with the sauce.
Spices
Featured in this Recipe
Preparation Instructions:
thespicehouse.com
Frequently Asked Questions
What is two-zone cooking and how do I set it up?
Two-zone cooking means one hot side for searing and one cooler side for gentle cooking. Preheat the grill to about 300°F for indirect cooking. Put coals or burners on one side only. Start the steak on the cooler side until it reaches 110-115°F, then move it to the hot side to sear.
How do I know when the steak is done?
Use an instant-read thermometer. Aim for 110-115°F before searing, then pull the steak from the grill at your target final temp. Typical targets: rare 120-125°F, medium-rare 125-130°F, medium 135-145°F. Expect 5-10°F of carryover while resting. The USDA recommends 145°F for whole cuts if you want to follow food safety guidance.
Can I use a different cut than porterhouse?
Yes. Ribeye, New York strip, sirloin, or tomahawk work well. Thinner cuts will cook faster so watch internal temps closely. Thick steaks 1.5 to 2 inches give you the best control with the reverse-sear method.
How do I make the au poivre sauce and can I make it ahead?
Sauté butter, shallot and garlic, stir in cracked black pepper, add bourbon and reduce until syrupy, then add beef stock and heavy cream and reduce to a spoon-thick sauce. Cool to room temperature, refrigerate up to 3 to 4 days, and reheat gently over low heat before serving.
What if I do not have bourbon or want less alcohol taste?
Substitute brandy, cognac, or a splash of dry red wine. If you want no alcohol, use extra beef stock and a teaspoon of balsamic vinegar for depth. Reduce the liquid until slightly syrupy to concentrate flavor.
How can I make the steak spicier or milder in pepper flavor?
Use coarsely cracked black pepper for a bold, crunchy bite. For milder heat, use finely ground pepper and reduce the amount. Toasting the pepper briefly in the skillet before adding liquids will boost aroma without adding more heat.
What if I do not have a grill?
Use the reverse-sear method in your oven and a hot cast-iron skillet. Roast at 250-275°F until the steak reaches 110-115°F, then sear in a very hot skillet 1 to 2 minutes per side until browned and at your final temperature.
What is two-zone cooking and how do I set it up?
Two-zone cooking means one hot side for searing and one cooler side for gentle cooking. Preheat the grill to about 300°F for indirect cooking. Put coals or burners on one side only. Start the steak on the cooler side until it reaches 110-115°F, then move it to the hot side to sear.
How do I know when the steak is done?
Use an instant-read thermometer. Aim for 110-115°F before searing, then pull the steak from the grill at your target final temp. Typical targets: rare 120-125°F, medium-rare 125-130°F, medium 135-145°F. Expect 5-10°F of carryover while resting. The USDA recommends 145°F for whole cuts if you want to follow food safety guidance.
Can I use a different cut than porterhouse?
Yes. Ribeye, New York strip, sirloin, or tomahawk work well. Thinner cuts will cook faster so watch internal temps closely. Thick steaks 1.5 to 2 inches give you the best control with the reverse-sear method.
How do I make the au poivre sauce and can I make it ahead?
Sauté butter, shallot and garlic, stir in cracked black pepper, add bourbon and reduce until syrupy, then add beef stock and heavy cream and reduce to a spoon-thick sauce. Cool to room temperature, refrigerate up to 3 to 4 days, and reheat gently over low heat before serving.
What if I do not have bourbon or want less alcohol taste?
Substitute brandy, cognac, or a splash of dry red wine. If you want no alcohol, use extra beef stock and a teaspoon of balsamic vinegar for depth. Reduce the liquid until slightly syrupy to concentrate flavor.
How can I make the steak spicier or milder in pepper flavor?
Use coarsely cracked black pepper for a bold, crunchy bite. For milder heat, use finely ground pepper and reduce the amount. Toasting the pepper briefly in the skillet before adding liquids will boost aroma without adding more heat.
What if I do not have a grill?
Use the reverse-sear method in your oven and a hot cast-iron skillet. Roast at 250-275°F until the steak reaches 110-115°F, then sear in a very hot skillet 1 to 2 minutes per side until browned and at your final temperature.
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