Adapted from Le Marais, A Rare Steakhouse
by Chef Mark Hennessey and Chef Jose Meirelles, Gefen Publishing House
6 (8-ounce) tournedos or pepper steaks
Coarsely ground black pepper (tournedos only)
Peanut oil or canola oil
Au Poivre Sauce if using
Remove the steaks from the refrigerator and bring them up to room temperature.
Place a heavy-bottomed, 12-inch skillet on the stovetop over high heat and get it smoking hot. If you are the type who likes to destroy their beef, preheat an oven to 450F.
Coat the steak lightly with your oil of choice, and then season very well with the salt, and pepper only if you are not making Steak au Poivre.
Place a little bit of oil into the hot pan and then immediately place the steak in the center of the hot pan. Let the steaks be… for at least one minute before futzing with them. At this point, you should have a good browned char on the one side. If not, leave it be for another minutes. Use tongs to turn the steak over and repeat the process on the other side. Remove the steak from the pan and let it rest on a plate for at least eight minutes before slicing into it.
If cooking the steak to medium-rare or higher, slide the steak into a hot oven for an additional five minutes for every temperature grade above medium-rare. Serve as is, or topped with au poivre sauce.
Recipe: Kosher, Meat