Steak Au Poivre Recipe

This Steak Au Poivre recipe pairs a thick-cut ribeye with a rich peppercorn brandy cream sauce and a fresh lemon-dressed arugula salad for a spectacular take on the French steakhouse classic. Featured on Griddle Nation, Nate Lippy uses high-heat griddle cooking, bold blackening seasoning, Dijon mustard, horseradish, fresh thyme, and heavy cream to create an elevated steak dinner packed with savory flavor.

The Inspiration

Steak au poivre is a celebrated French dish built around the natural partnership between beef and pepper. Traditionally, a steak is coated or seasoned generously with cracked peppercorns, seared, and served with a rich pan sauce. Cream, cognac or brandy, butter, and aromatics are common components, creating a dish that feels luxurious without requiring an overly complicated ingredient list.

On Griddle Nation, Nate Lippy takes that classic idea and adapts it to the show’s signature flat-top cooking style. The recipe maintains the essential characteristics that make steak au poivre so satisfying: richly seared beef, plenty of pepper, butter, aromatics, brandy, and a velvety cream sauce. However, several additions give this version its own personality.

Ingredients

• 3 Cloves Garlic, Sliced
• 3Tbsp Butter
• ½ Shallot, Minced
• 2Tbsp Fresh Thyme, Chopped
• 4oz. Brandy
• 2Tbsp Whole Peppercorns
• 1 Ribeye Steak, Thick Cut
• Graza Sizzle Oil
• Blackstone Blackening Seasoning
• 1Tbsp Horseradish
• 1Tbsp Dijon Mustard
• 1 ½ C Heavy Cream
• Salt and Pepper to Taste
• 2C Arugula
• Lemon Juice
• Graza Drizzle Oil
• Parsley, Chopped for Garnish

Method

• Preheat griddle to high heat. Allow 10-15 minutes or until the surface darkens and light smoke appears
• In a skillet, add garlic, butter, shallot, and 1TB Thyme. Add peppercorns and Brandy. Light the alcohol with a stick lighter and let burn off.
• To the skillet add horseradish, Dijon, and heavy cream. Season with salt and pepper. Whisk until smooth and sauce thickens.  Set aside.
• Scruff the surface of the steak with a sharp knife and season with blackening seasoning. Lay down a thin layer of Sizzle Oil on griddle and set steak in it to sear.
• Allow steak to sear for 2-3 minutes per side of until desired doneness. Set on a cutting board and allow the steak to rest before slicing.
• In a small bowl toss arugula with lemon juice, Drizzle oil, remaining chopped thyme and season with salt and pepper.
• To plate lay down sliced steak shingled, with a side salad of the arugula. Then spoon sauce over steak. Garnish with chopped parsley.

Serving Suggestions

Serve this Steak Au Poivre for date night, weekend entertaining, celebrations, or any dinner that calls for an elevated steakhouse-inspired meal. The lemon-dressed arugula salad provides a fresh counterpoint to the rich ribeye and peppercorn cream sauce, but the steak also pairs beautifully with griddled potatoes, roasted root vegetables, green beans, asparagus, or crusty bread for soaking up the extra sauce.

For entertaining, slice the rested ribeye and arrange it family-style on a large platter before spooning the warm peppercorn sauce over the top. Add the dressed arugula alongside the steak and finish everything with chopped parsley for a polished presentation.

Final Thoughts

This Steak Au Poivre recipe is a celebration of elevated outdoor cooking, combining bold flavor with the kind of familiar satisfaction that makes people come back for seconds. Whether you are cooking for guests or just upgrading a weeknight meal, it is a recipe that delivers with every bite.

For more information, check out the Griddle Nation website. Griddle Nation