Porterhouse Au Poivre - BBQ And Grilling Recipes

Here’s the classic steak au poivre, done on the grill with a porterhouse steak. The steak is big, brawny, and rubbed with coarsely cracked peppercorns, but the Cognac cream sauce adds a touch of elegance, balancing out the dish nicely.

Prep: 5 minutes
Rest before grilling: 1 to 2 hours
Grill: About 25 minutes.

– Long-handled tongs.

– Watercress makes a nice garnish for the steak platter.
– For smoky-tasting steaks, soak 1 cup of wood chips in water for 20 minutes. Add the soaked chips to the low-heat area of the grill until they begin to smolder. Grill the steaks as directed, covering the grill to trap the smoke.

– Most supermarkets don’t usually cut steaks this thick. Call the meat department or your butcher ahead of time to order it.
– On this steak, the T-shaped bone separates the smaller and more tender tenderloin (or filet) from the larger and more flavorful top loin (strip). Make 4 servings by cutting the 2 pieces away from the bone and then cutting them into 4 pieces or by cutting all of the meat into ½-inch-thick slices and serving each guest a mix of tenderloin and top loin slices. The T-bone itself is up for grabs.

Gas: Direct heat, high (500°F)
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch charcoal bed (about 3 dozen coals) with high- and low-heat areas
Clean, oiled grate on lowest setting
Direct heat, red hot
12-by-12-inch bed with a 4-inch-deep area for high heat and a 2-inch-deep area for low heat Clean, oiled grate set 2 inches above the fire.

2 tablespoons mixed peppercorns, such as black, green, red, and white
1 large porterhouse or T-bone steak, 2½ to 3 pounds and at least 2 inches thick
2 tablespoons olive oil
Oil for coating grill grate
1 teaspoon kosher salt, plus more to taste for the sauce
3 tablespoons butter
1 large shallot or scallion, minced
½ cup Cognac
½ cup heavy cream.

1. Put the peppercorns in a zipper-lock bag, press out the air, seal, and coarsely crush with the bottom of a heavy skillet.
2. Pat the steak dry with paper towels and rub all over with the olive oil. Press the crushed pepper into both sides of the meat. Cover loosely with foil and let the meat rest for 1 to 2 hours at room temperature.
3. Heat the grill as directed.
4. Brush the grill grate and coat it with oil. Sprinkle the salt over both sides of the steak. Put the steak on the grill over high heat and cook until darkly crusted, 4 to 6 minutes per side. Reduce the heat to medium-low (on a gas grill) or move the steaks to the low-heat area (on a charcoal or wood grill), cover, and grill for another 10 to 15 minutes for medium-rare to medium-done (135° to 140°F). Transfer to a platter, cover loosely with foil, and let rest for 5 to 8 minutes.
5. While the steak rests, put the butter in a medium heavy-gauge skillet and melt over medium-low heat, either on a stove-top or directly on the grill grate. Add the shallot and cook until softened, 1 to 2 minutes. Add the Cognac and move the pan over the high-heat area of the grill or raise the heat to high; the Cognac might flame. Boil until reduced to about ¼ cup. Stir in the cream and any accumulated juices from the steak platter. Return to a boil and boil until slightly thickened, 2 to 3 minutes. Add salt to taste and serve with the steak.


This entry was posted on Thursday, December 8th, 2011 at 8:00 am and is filed under Steaks, Chops, and Other Quick- Cooking Cuts BBQ And Grilling Recipes. You can follow any responses to this entry through the RSS 2.0 feed. You can leave a response, or trackback from your own site.

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