Description
Pepper-crusted steak au poivre nestles between crispy baguette slices, creating a French-inspired culinary masterpiece. Juicy beef, rich pan sauce, and peppery notes promise a gourmet lunch experience you’ll savor with every delectable bite.
Ingredients
Scale
Meat:
- 2 boneless ribeye steaks, cut 1 inch thick (about 1.5 pounds or 680 grams)
Seasonings:
- Kosher salt, as needed
- Freshly ground black pepper, as needed
- 1 tablespoon cracked black peppercorns or mixed peppercorns
Cooking Ingredients:
- 1 tablespoon vegetable oil
- 4 tablespoons unsalted butter
- 1 medium shallot, diced
- 1/4 cup cognac, brandy, or sherry
- 1 cup beef stock
- 1/2 cup heavy cream
Salad Ingredients:
- 2 cups wild arugula
- 1 tablespoon extra-virgin olive oil
- 2 teaspoons red wine vinegar
Sandwich Components:
- 1 loaf ciabatta bread, cut into 4 portions and halved lengthwise, toasted
- 1/4 cup pickled red onions
Instructions
- Thoroughly dry the steaks and generously coat with salt and freshly ground black pepper, ensuring complete coverage.
- Preheat a large cast-iron skillet to medium-high heat, add vegetable oil, allowing it to heat uniformly.
- Carefully place steaks in the skillet, cooking until a rich golden-brown crust forms on the bottom, approximately 3 minutes.
- Flip the steaks, incorporate butter into the pan, and continuously baste with melted butter until achieving medium-rare doneness (120°F / 49°C), roughly 3 additional minutes.
- Transfer steaks from the skillet and allow them to rest for 10 minutes before slicing thinly against the grain.
- Using the same pan, sauté shallots until translucent and tender, then introduce cracked peppercorns and cook for an additional minute.
- Deglaze the pan with cognac, allowing alcohol to evaporate for approximately 1 minute.
- Pour beef stock into the pan, reducing the liquid by half over 4 minutes, then whisk in cream until the sauce thickens and coats the back of a spoon.
- In a separate bowl, dress arugula with olive oil and red wine vinegar, tossing gently to combine.
- Assemble the sandwich by layering sliced steak on toasted ciabatta bread, drizzle with au poivre sauce, top with dressed arugula and pickled onions.
- Close the sandwich, slice diagonally, and serve immediately while warm and flavorful.
Notes
- Ensure steaks are completely dry before seasoning to achieve a perfect golden-brown crust and maximum flavor absorption.
- Use a heavy cast-iron skillet for optimal heat distribution and creating a beautiful sear on the meat.
- Let the steak rest after cooking to allow juices to redistribute, guaranteeing a tender and succulent sandwich.
- For a lighter version, swap ciabatta with whole wheat bread or use lettuce wraps to reduce carbohydrate intake.
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Category: Lunch, Dinner, Snacks
- Method: Sautéing
- Cuisine: French
Nutrition
- Serving Size: 4
- Calories: 610 kcal
- Sugar: 3 g
- Sodium: 480 mg
- Fat: 44 g
- Saturated Fat: 19 g
- Unsaturated Fat: 20 g
- Trans Fat: 0.5 g
- Carbohydrates: 32 g
- Fiber: 2 g
- Protein: 38 g
- Cholesterol: 130 mg