📖 Instructions

1. Pat the steak dry: Begin by thoroughly patting your steak dry with paper towels. This helps achieve a beautiful sear.
2. Season generously with salt and pepper: Season both sides generously with kosher salt and freshly cracked black pepper. Don't be shy! A good crust is essential.
3. Sear the steak: Heat a large skillet (cast iron is ideal) over high heat until it's screaming hot. Add a tablespoon or two of high-quality vegetable oil, letting it shimmer. Once hot, carefully place the steak in the skillet and sear for 2-3 minutes per side until deep golden brown and slightly crispy. If using a meat mallet, gently pound the steak to about 1 inch thick for even cooking and to ensure a crispy crust.
4. Reduce heat and continue cooking: Reduce the heat to medium and continue cooking to your desired doneness. Use a meat thermometer for best results: rare (125-130°F), medium-rare (130-135°F), medium (135-140°F), medium-well (140-145°F), and well-done (145°F+). Remember that the steak will continue to cook slightly after you remove it from the heat (carryover cooking).
5. Make the cognac cream sauce: While the steak rests, pour off excess fat from the skillet. Add 1/4 cup cognac to the skillet and scrape up any browned bits from the bottom with a wooden spoon. Let the cognac reduce slightly, about a minute. Stir in 1/2 cup heavy cream and simmer gently until the sauce thickens slightly. Season with salt and pepper to taste.
6. Rest the steak: Once the steak reaches your desired doneness, remove it from the skillet and let it rest on a cutting board for 5-7 minutes. This allows the juices to redistribute, resulting in a more tender and flavorful steak.
7. Slice and serve: Slice the steak against the grain into 1/2-inch thick pieces. Spoon the cognac cream sauce generously over the sliced steak. Garnish with freshly cracked black pepper and fresh parsley.
8. Serve immediately and enjoy!: Serve your steak au poivre immediately, and enjoy its exquisite flavor!