Steak Au Poivre

Step 1

Remove the steaks from the fridge about 30 minutes before cooking. Season them well with salt. Use a cast iron skillet if you have one. The next choice would be stainless steel and always avoid non-stick skillets.

Step 2

Sear the steaks and cook to your desired doneness. For a rare steak, cook it 7 minutes, 3 ½ on each side. The internal temperature will be 115-120 Fahrenheit.For a medium rare steak, cook it 8 minutes, 4 on each side. The internal temperature will be 130-140 Fahrenheit.For a medium steak, cook it 9 minutes, 4 ½ on each side. The internal temperature will be 140-150 Fahrenheit.For a medium well steak, cook it 10 minutes, 5 minutes on each side. The internal temperature will be 150-156 Fahrenheit.And for a tragically well done steak, cook it 12 minutes, 6 minutes on each side. The internal temperature will be 160-210 Fahrenheit.

Step 3

Remove the steaks to a platter, then add butter, fresh rosemary, and garlic to the skillet. When the butter is melted, return the steaks to the skillet and spoon the butter over them.

Step 4

Remove the steaks to a platter and deglaze the skillet with cognac. You can light it on fire, if you want! Add creme fraiche and lots of freshly ground pepper!