Stacked high with juicy ribeye steak and a flavorful pan sauce, this impressive dinner recipe may be the best way to enjoy ...

The classic French bistro dish Steak au Poivre, a peppercorn-coated steak with a light cream sauce, has plenty of zing from abundant pepper, which is subdued in a pan sauce with a few tablespoons of ...

Steak au poivre is one of those rare retro dishes that continues to hold up decades after its heyday. While black pepper is a key component to practically every steak seasoning blend, steak au poivre ...

Armando Rafael for The New York Times. Food Stylist: Brett Regot. Choose the right cut of meat and follow these easy tips to prepare steak au poivre for two. Armando Rafael for The New York Times.

Preheat the oven to 400°F. About 30 minutes before cooking, remove the steaks from the refrigerator. Pat the steaks dry with a paper towel and season them all over with the salt; set aside. Place the ...

What he’s known for: Working his way from Detroit to New York City and climbing the fine-dining ladder; earning a Michelin star early in his career; taking the helm at Saga after his mentor, James ...

Tim Harris tackles a French bistro classic that's easier than you think: steak au poivre. The Dapper Dad tackles a French bistro classic that's easier than you think: steak au poivre- ...

Step back in time to a steakhouse in the 1960s and two dishes would have been all the rage: steak Diane and steak au poivre. Though these have fallen out of favor with diners and might be considered ...

1. Bring the filets to room temperature for 30-45 minutes. 2. Season each filet generously with cracked black pepper and kosher salt. 3. Heat canola oil in a heavy-bottomed skillet or griddle over ...

Crispy baked russets get piled high with juicy strip steak and a rich, Cognac–black peppercorn cream sauce. Andee Gosnell is a San Francisco born, Birmingham-based food photographer, writer, and ...