Steak Au Poivre Du Diable

1. 1

   Salt steaks generously a few hours in advance.

2. 2

   Make dry rub: Combine ground black peppercorns, coffee, cocoa, ground chile, cayenne, cumin, cinnamon, cloves, and brown sugar, and stir until incorporated. Set aside.

3. 3

   At preparation time, char jalapenos over stovetop flame (hold with metal tongs) until skin is bubbly and blackened, and set aside.

4. 4

   Pat steaks dry. Work dry rub into both sides of each steak.

5. 5

   Heat olive oil and 1 tablespoon butter together in large saucepan.

6. 6

   Once oil and butter are hot, add steaks. Flip only once in order to get a nice, dark sear on each side. (2-4 minutes per side depending on thickness of steaks and desired done-ness.)

7. 7

   Remove steaks from pan and set aside. Pour off remaining butter and oil.

8. 8

   Keeping pan off heat, pour in the cognac.

9. 9

   Dip pan, away from you, so that the cognac settles to where it is just touching the burner, as you return it to the heat. You should be rewarded with a nice flame emanating from the edge of the pan that touches the burner. Level pan and shake vigorously and carefully over the heat until the flames subside.

10. 10

    Stir in cream and bring to a boil. Stir often until sauce thickens and reduces.

11. 11

    Stir in last tablespoon of butter until incorporated and the sauce looks glossy, and remove from heat.

12. 12

    Slice steaks on a bias and plate each of them; drizzle with a generous helping of pan sauce and top each with a charred chile. Sprinkle with a good finishing salt, and serve.

* Per serving · 4 servings · Values may vary.