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Grilled Steak Au Poivre

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“Entertain outdoors this summer. This is a great recipe for doing just that.”

Ingredients Nutrition

  • 4 rib eye steaks, 3/4-inch thick
  • 1 12 teaspoons olive oil
  • 1 teaspoon salt
  • 3 -4 tablespoons peppercorns, coarsely cracked
  • 2 tablespoons butter
  • 4 shallots, minced
  • 2 tablespoons cognac or 2 tablespoons brandy
  • 13 cup dry red wine
  • 3 tablespoons heavy cream
  • 1 12 cups beef gravy, canned or homemade
  • salt & freshly ground black pepper, to taste


  1. Steak: Prepare a hot fire. Rub steaks lightly with oil & season with salt. Spread crushed pepper on wax paper & press both sides of each steak into peppercorns to coat.
  2. Cook steaks on an oiled grill set 4 to 6 inches from coals, turning once or twice, until nicely browned outside yet still pink & juicy inside; about 6 to 8 minutes for rare. Serve with Creamy Cognac Sauce.
  3. Sauce: In a large skillet, melt butter over medium heat. Add shallots & cook just until softened but not browned, 1 to 2 minutes.
  4. Add cognac & standing back, ignite with a long-handled match. When flames subside, add wine & bring to a boil. Continue cooking until liquid reduces by half, about 3 to 5 minutes.
  5. Whisk in cream & gravy & bring to a boil. Cook until sauce is just thick enough to boat the back of a spoon, about 5 minutes. Season with salt & pepper. Serve with steak.

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