Steak au poivre, or pepper crusted steak is my go-to at an elegant steak house. The steak is coated with large, coarsely ground black peppercorns. With this recipe, I recreated my favorite steak dish with an added favorite flavor – rosemary. Together, the black pepper and rosemary create a delicious and flavorful crust — all you need is a glass of wine to feel like you’re dining out at the finest restaurant.
Note: I like to use oyster steaks for this recipe, but you can use your favorite cut such as rib eye or strip – just adjust the cooking time and use a thermometer for the most accurate desired cooking temperature.
- 2 1 lb oyster steaks
- 1 tsp olive oil + 2 tbsp olive oil
- Butcher block pepper
- 1 tsp fresh rosemary, roughly chopped
- 1/2 cup dry red wine
Preheat oven to 425 degrees. Drizzle steaks with 1 tsp olive oil, and sprinkle with salt on both sides. Add butcher block pepper enough to cover most of both sides of the steak. Press rosemary and pepper into steak. Heat 2 tbsp olive oil on a grill pan or large sauté pan, add the steaks and sear for 5-7 minutes on each side. Add wine and deglaze. Place in the oven until steaks reach desired temperature [depending on the thickness, about 8-10 minutes for medium].
Let steaks rest for 10 minutes, slice and serve.