Youtube Account: Jess Pryles

Epic pepper crusted steak au poivre - just like a steakhouse at home

Pepper-crusted steak, a pink center, and a creamy pan sauce worth chasing around the plate. This is absolutely a lick-the-plate situation. I’m making steak au poivre from my new book, PRIME CUTS, walking you through crushing the peppercorns, building that crust, searing the steak, and turning the good stuff left in the pan into sauce. I am so proud of how this one turned out. It is simple, effective, and uses high-quality ingredients to do the heavy lifting. Whether you are prepping for a dinner party or just want a better steak at home, this method delivers consistent, restaurant-quality results every single time. Get your copy of the new book here: https://geni.us/PrimeCuts Give it a go, and subscribe for more recipes and meat know-how from my kitchen. CHAPTERS 0:00 Steak au poivre…