Food Stylist: Brett Regot. Choose the right cut of meat and follow these easy tips to prepare steak au poivre for two. Armando Rafael for The New York Times. Food Stylist: Brett Regot. Choose the ...

“I cook tasting menus,” he said. But with home cooks in mind, the chef streamlined this steak au poivre recipe.

Let steaks rest at room temperature for at least 20 minutes before cooking. Meanwhile, set a large pot over medium heat. Add potatoes, enough oil to cover (4-6 cups), garlic, thyme and a good ...

Duck steak au poivre is “the kind of dish that was once prepared tableside in Montreal chophouses,” creating a type of casual dinnertime theater that’s also rare today. A few places still ...

I ordered a steak au poivre that was unbelievably tender The 14-ounce, dry-aged New York strip steak, topped with Courvoisier cream sauce and peppercorns, cost $60 and was worth every penny.

The success of steak au poivre partly depends on the peppercorns you use and how you apply them to the protein. Chef Tyler ...

Remove from the heat and stir in the remaining 2 tablespoons of butter. Season the sauce with salt. Slice the steak and transfer to plates or a platter. Spoon the sauce on top and serve.