Steak Au Poivre

Making a steak at home that rivals your favorite steakhouse isn't as hard as you think! All it takes is a great cut of meat, a few simple techniques, and a killer sauce that is unbelievably effortless. This Steak Au Poivre with Beer Reduction and Bleu Cheese Compound Butter is one of the best at homemade steaks you will ever make. Promise!
By / Photography By Aaron Snow | August 27, 2016


Pat steak dry with paper towels. Generously sprinkle with kosher salt. Using a pepper mill, set on medium, crack a hefty amount of pepper on both sides of the steak. Rubbing in salt and pepper on both sides, lift up and cover any remaining edges with the mixture and rub in to adhere. Let sit for at least 30 minutes. Remove beer reduction (recipe below) from fridge and discard any solids that may have formed over the top of the liquid. Heat cast iron skillet to a medium high heat. Let skillet warm on stove for five minutes. Add the oil and the butter to the skillet. If the butter is smoking, turn down the heat to medium. Grab the steak with a pair of tongs and place into hot skillet. Let sear for three minutes per side (for medium rare). With the tongs, sear each side of the steak, about one minute per edge. Once complete, remove from skillet, and allow to rest for 10 minutes. Add the beer reduction to the pan on medium heat. Scrape the bottom of the pan to release any bits. Reduction may become smoky as it reduces. Once the reduction thickens into the consistency of a loose syrup, remove skillet from heat. Place steak on serving tray and drizzle reduction over the top. Slice a generous portion of bleu cheese compound butter to place on top. Finish with a generous sprinkle of finishing salt.

Beer Reduction

Toss the first 8 ingredients in a large saucepan and bring to a rolling boil. Reduce the heat to medium and cover for 30 minutes. Strain and discard the solids. Place liquid back in saucepan and add bottle of beer. Reduce the stock on medium heat until it reaches about ⅓ cup measurement. Add butter, rosemary, and sugar. Transfer to a heat safe bowl with lid and place in fridge overnight.

Bleu Cheese Compound Butter

About this recipe

Blue Cheese Compound Butter recipe can be found on our website:


  • 16 ounce New York Strip
  • peppercorns or pepper mill set on medium
  • kosher salt
  • 2 tablespoons oil (high temp such as GrapeOla or peanut oil)
  • 1 tablespoon unsalted butter
  • finishing salt such as Sel de Gris or Maldon
  • cast iron skillet
Beer Reduction
  • 5 cups water
  • 1 celery stalk
  • 1 bay leaf
  • ½ teaspoon pepper
  • 1 teaspoon salt
  • 2 cloves garlic
  • 8 ounces marrow bones, sawed into pieces
  • 1 large onion, sliced
  • 2 cloves garlic
  • 1 bottle beer
  • 2 tablespoon unsalted butter
  • 1 sprig rosemary
  • 1 tablespoon sugar
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