Rustic Western Dry-Aged Steak Au Poivre

Top Sirloin Steak
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30 Minutes
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Step into the world of American Western cuisine with this Rustic Western Dry-Aged Steak Au Poivre. This dish, featuring a Lazy T Dry Aged Steak, is a nod to the cowboy-style cooking with a sophisticated twist. Perfectly embodying homestyle, ranch-style flavors, this steak au poivre combines the robustness of dry-aged beef with the classic pepper crust, creating a dish that is both hearty and refined – a true homage to the western and cowboy food traditions.


Ingredients for Rustic Western Dry-Aged Steak Au Poivre :

  • 2 Lazy T Dry Aged Steaks (such as ribeye or sirloin, about 8 oz each)
  • 2 tablespoons whole black peppercorns
  • Salt, to taste
  • 2 tablespoons unsalted butter
  • 1/4 cup cognac or brandy
  • 1 cup heavy cream


How to Cook Rustic Western Dry-Aged Steak Au Poivre:

  1. Crush the peppercorns coarsely using a mortar and pestle or a heavy skillet.
  2. Press the crushed peppercorns onto both sides of the steaks, and season with salt.
  3. In a skillet, melt butter over medium-high heat. Sear the steaks for about 4 minutes per side for medium-rare.
  4. Remove the steaks and keep warm. Add cognac to the skillet and deglaze, scraping up the browned bits.
  5. Add heavy cream and reduce the sauce until it thickens slightly.
  6. Return the steaks to the skillet, warm briefly in the sauce, and serve.

Find Dry Aged Steak in these Beef Boxes by Lazy T:

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