Clem's Rib Steak-Frites au Poivre
 
 
 

Steak-Frites can be found in most bistros in gay Paris. It is simply steak with fries (or chips to the British). Steak au Poivre is steak with a peppercorn sauce. For dinner tonight, I decided to recreate this dish and see what the fuss is about (I am sure many of us would have had pepper sauce with a steak before but maybe not quite as made here tonight).

Steak au poivre is typically made with thick cuts of fillet mignon (beef tenderloin) but I decided to use ribsteak as this is my go-to cut for a thick steak.

Here's how to prepare the steak and sauce.

 

INGREDIENTS

  • Steak preferably thick cut.
    I used Rib Steak (bone-in).
     
  • Black Pepper corns.
     
  • Green Peppercorns.
    This is usually sold as a brined product.
     
  • Some corn flour for the peppercorn coat.
     
  • Beef stock.
     
  • Some cognac for deglazing the steak fond.
     
  • Some heavy cream.
     
  • Some butter.
     
  • Fries.
     
  • Some greens of your choice for the side dish.

 

METHOD

Steak

  • Let your steak come to room temperature if previously refrigerated.
     
  • Surface dry the steak with paper towels.
    I also let the steak sit uncovered in a refrigerator over the previous night to dry.
     
  • Crush a handful of Black Peppercorns (enough to coat one side of the steak).
    Add a small quantity of cornflour (starch) to the crushed peppercorns.
    This starch will help the pepper to stick to the steak and also aid in creating a crust.
     
  • Liberally salt both sides of the steak.
     
  • Now follow up with the pepper/cornflour mix on just one side of the side.
    Press down on the mix to help it adhere to the steak surface.
     
  • At this stage you can start making your fries the way you usually do.
    I used frozen steak fries done up in an air fryer (never as good as deep frying but will do in a pinch).
     
  • Heat up a film of cooking oil in a fry pan and when it is hot enough, place the uncoated side of steak down on the pan.
     
  • Let the steak fry until a nice brown seared surface results.
     
  • Lower the heat to the pan in order that the next side with its coat does not burn.
     
  • Now carefully flip the steak onto the peppercorn coated side and fry until a crust forms.
     
  • After seeing a crust result on the peppercorn side, check the internal temperature of the steak with an instant-read thermometer inserted into the centre of the steak.

    If you want medium rare, the temperature should be between 54 - 57oC.
    If the temperature is not reached you can leave the steak longer on the pan (do not let the crust burn) but the better option is to place the steak in a hot oven for all over heating. Do not let the steak over cook beyond your liking.
     
  • When the steak is done, set it aside to rest while you make the sauce.
     

Sauce

  • Away from any flame, deglaze the steak fry pan by pouring a few tablespoons of cognac onto the pan.
     
  • Bring the pan over heat to evaporate the alcohol from the cognac. You may also like to ignite the alcohol fumes (flambe) if you are so experienced.
     
  • Add some finely diced onions or onion powder next. If using the former, fry them until they are translucent. Now add a quantity of beef stock to flood the pan and bring it to the boil.
     
  • You now add a quantity (to your taste) of green peppercorns (without the brine).
     
  • Add some heavy cream next and continue stirring and simmering the sauce until it thickens (enough to coat the back of a spoon without quickly running off).
     
  • When the sauce has thickened, set it aside but keep it warm.
     
  • When you are ready to plate the dish, add some knobs of butter to sauce and stir it in until it all incorporates into a smooth, glossy sauce.
     

When you assemble the dish, you can spread some sauce on a plate first and then place the steak, peppercorn side up on top of it. Or you can simple ladle the sauce on top of the steak.

In Paris, the serving staff comes to your table with a platter where the steak sits in the sauce and from there they transfer steak and sauce onto your dining plate.

 

 

  


Clem's Rib Steak-Frites au Poivre
(Rib Steak with Peppercorn Sauce and Fries)
The other side was a simple Cos Lettuce/Cherry Tomato salad ranch dressed
 
 

 

ENJOY!!

 

www.clemkuek.com

 

15 August 2026
 

 



Created by Clem Kuek