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Steak Au Poivre


Developed by James Beard Award-winning chef Kevin Nashan, this Steak Au Poivre recipe swaps out a traditional cognac for Everclear to achieve a lighter sauce and brighter flavor profile.

Au Poivre Sauce Ingredients:
1 c. Everclear
4 Garlic Cloves, Sliced
2 tbsp. Butter
3 Sprigs, Thyme
Salt, to Taste
4 tbsp. Shallots, Minced
4 tbsp. Green Peppercorns, Chopped
1 qt. Heavy Cream
¼ c. Grain Mustard
Salt, to Taste

Steak Ingredients:
6 8 oz. Ribeye Steaks
½ c. Black Peppercorns
1 Garlic Clove, Mashed
¼ c. Grapeseed Oil (Or Another Neutral Oil)
Salt, to Taste


  1. Begin by making the au poivre sauce. Sweat garlic in butter briefly over medium heat, season with salt and deglaze with ½ cup Everclear. Then add cream, salt and thyme. Cook until reduced by half and strain.
  2. In a separate pan, sweat shallot in butter over medium heat until translucent. Season with salt and add chopped green peppercorns. Cook until toasted, then deglaze with the remaining ½ cup of Everclear. Then add reduced cream.
  3. In another pan, toast black peppercorns until warm and fragrant. Remove from heat and mash them by using the bottom of a pan or mason jar. Then mix with 2 tablespoons of neutral oil to make a paste.
  4. Season steak with salt and coat both sides with black peppercorn paste. Sear over medium heat for 2 minutes and flip once a nice brown crust has formed.
  5. Add butter and baste steak. Then add thyme and smashed garlic. Once butter is foamy, remove from pan and rest for 5 minutes.
  6. Cook steak in a clean pan over medium heat with au poivre sauce, spooning sauce over steak.
  7. Remove steak from pan, plate and serve.

Please Enjoy Responsibly.


Created By: Chef Kevin Nashan

Kevin Nashan won a James Beard Award for Best Chef: Midwest in 2017, after being a finalist in the category in 2014 and 2016 and a five-time semifinalist. He has cooked for President Barack Obama, and he won the 2013 Cochon 555 Barbecue competition in St. Louis. When he’s not in the kitchen, he can be found training for triathlons and ironman competitions (he’s completed six!), playing sports, hunting, and being outdoors. He loves enjoying all St. Louis and Tulsa have to offer with his wife, Mina, and their two sons, Max and Miles.