How to make a pepper crusted steak
I'm looking for the best method to keep the peppercorns attached to the steak, in order to make a pepper crusted steak.
Very often when making this steak by merely rubbing in the peppercorns, the peppercorns fall off when searing it.
One method I've heard of was to baste the meat with an egg white and then rub it in the pepper. Just curious if there are any other better ways.
Any ideas?
Best Answer
Most recipes I am aware of simply press crushed pepper onto the steak. It is true that some will fall off, but these recipes apply pepper generously with that in mind. I have not come across the egg white method (not sure I want egg white on my steak), but I did see a recipe that adds crushed pepper to melted butter, then coating the steak with the mixture, then chilling before cooking. Regardless of the approach, I think allowing the meat to chill with the pepper will help.
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How do you make pepper crust steak?
Crush peppercorns in a mortar and pestle or grind in a coffee grinder until coarse. Pour pepper evenly onto a tray, adding some sea salt. Roll fillet over pepper and press into meat so it sticks and forms a crust. Heat oil in a frypan or barbecue hotplate until very hot then brown the fillet, to seal it, on all sides.How do you get peppercorns to stick to steak?
A newer technique for pepper-crusting steak is to crush untoasted peppercorns, then heat them in oil. When cooled, add salt and press them into the steak. The oil is then pepper-flavored and helps to enhance the flavor.How do you get the perfect crust on a cast iron steak?
Frequently seen on steakhouse menus, Steak au Poivre is a French term for steaks that have been crusted in coarsely cracked peppercorns before cooking. You can make this with any tender, boneless cut of steak but the most common choice is filet mignon.How to Make Steak Au Poivre | Classic French Recipe
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Answer 2
You're going to have some loss to be honest, it's the nature of the recipe. Egg white may help attach it but the flavor and texture are just wrong. Some things you can do are:
- Barbecue the meat, or use a grill pan: less contact with a cooking surface means less pepper gets rubbed off
- Use the right size cracked pepper: really big pieces tend to fall off, smaller pieces stay attached, but you don't want them too small or they'll burn and become bitter
- Sprinkle some salt along with the pepper: salt will draw out moisture from the steak which will help adhere the pepper to the meat
- Give it time: you want the natural juices of the meat to come out, that doesn't happen in 30 seconds. Take the steaks out of the fridge half an hour before cooking and rub the pepper in, then let them sit awhile. This will let the juices come out, and it will give time for the pepper essence to get drawn out as well. Remember, just because a peppercorn falls off doesn't mean it hasn't imparted flavor!
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