How To Cook Steak

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A Perfect Steak Dinner Recipe: Steak Au Poivre!

Pepper steak, Steak au poivre, Rib-eye with black pepper - Chef Andre Rochat shows you how to prepare a perfect steak dinner with bourbon cream sauce and potatoes au gratin. Step-by-step cooking instructions with a wealth of detailed recipe pictures will teach you how to cook rib-eye steak right. We'll also learn about mushrooms "provencal" and Chef Andre's masterpiece: French onion soup. What else could you want for dinner? I know - dessert! We'll talk about that as well - I'll introduce to you the bast candy of my entire chef career: Espresso Sea Salt Caramels! Oh. My. God.


rib-eye-steak

Who Is This French Master Steak Chef?

A quick little background on Chef Andre Rochat - and me...

Andre-Rochat-steak-dinner

Legendary Las Vegas restaurateur and chef, Andre Rochat, loves to go salmon fishing in Alaska. To be more specific - Andre comes to the Driftwood Lodge in SE Alaska, where I've been the executive chef for the last 12 seasons. So, Andre makes me nervous, of course. Wouldn't you be nervous - when a master in your field is looking over your shoulder?

Chef Andre is one of most gracious and generous persons I've ever met. He eats my food, and sometimes he even gives me a little compliment on it. But listen to this! Every year, he brings along for his one-week stay - 50 pounds of the very best imported French cheeses, a dozen huge loaves of his own French sourdough country bread, truffle pates, salamis, chocolates, and two whole boneless rib-eyes of prime quality grade. Unbelievable!

On the last evenings of his week-long fishing vacations, Chef Rochat always cooks a perfect rib-eye steak dinner for us, complete with his masterpiece French onion soup as a starter.

For the last six years, this was the best meal I've had all year long.


Andre-ribeye-steak

Ribeye Steak For Dinner? Make It Big!

Can you eat a 24-oz steak? (Over 2 days, maybe...)

ribeye-steak

Andre likes it big - for his guests. After covering the steaks on both sides with crushed black pepper, the chef "pounds" the meat lightly through a plastic bag to secure the seasoning.


ribeye-recipe

rib-eye-steak

ribeye-steak-recipe

Meanwhile, we prepare the potatoes au gratin by layering sliced russets with shredded Gruyere cheese, flour sprinkles, salt and pepper. Whisk together milk, cream, eggs, and a bit of nutmeg. Fill the pan with this custard mix and top it off with a thick layer of more shredded cheese. Bake at 350 degrees F for about 90 minutes.



potatoes-au-gratin

potatoes-au-gratin

Cooking The Steaks - Making The Sauce!

A creamy bourbon pepper sauce, that is!

cooking-steak

After searing the steaks, Chef Andre deglazes the pan with bourbon. Then he adds a generous amount of heavy cream and lets this reduce by one third, adjusting the seasoning with salt and pepper.


making-cream-sauce

cream-sauce

cream-sauce

bourbon-cream-sauce

cream-sauce

"Mushrooms provencal" is a wonderful side dish for our steak dinner. Chopped shallots, garlic, and lots of fresh parsley - sauteed and combined with quartered white mushrooms.


mushrooms-provencal

Chef Andre's Famous French Onion Soup

The perfect first course!

Andre always makes his own beef stock for his great onion soup. He simmers the trimmings from the whole ribeye together with peppercorns, bay leaf, garlic, celery, and carrots. He uses about 12 thinly-sliced onions and fries them slowly in butter and oil, until they are soft and a bit caramelized. Thick slices of pan-fried French country bread are perfect as "croutons" for this soup. Topped with shredded French Gruyere cheese and "baked" with the soup in the oven, these croutons soak in all the goodness of the stock and add richness and substance to the dish.


croutons

french-onion-soup

onion-soup

Right before serving, Chef Andre Rochat swirls egg yolks into some good port wine and carefully stirs this mixture into the soup. Our guests are elated!


yolks-port-wine

onion-soup

onion-soup

Voila! The Main Course Is Being Served!

"Steak au poivre"

We cleaned up the tables in my small Alaska lodge kitchen to create a serving area for 24 plated steak dinners.


steak-dinner

steak-dinner

And for dessert, I made a scrumptious Pear Almond Tart!


pear-tart

Chef Keem's Best Candy Ever. Ever! - Espresso Sea Salt Caramels

Now available online...

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Look What Andre Does In Vegas!

Excerpts from the menu of "Alize" - on top of the Palms Casino

Currently, Chef Andre Rochat owns 3 top French restaurants in Las Vegas. His food emporium includes also French bakeries and fine chocolate companies. Here's a sample of the "Alize" dinner menu:

ENTREES

Sautéed Veal Tenderloin with Braised Veal Shank
Truffled Pistachio Sausage, Sautéed Broccolini, Roasted Garlic and Polenta
Pinot Noir Sauce
44

Pan Roasted Free Range Chicken Breast
Savory Bread Pudding, Smoked Bacon, Button Mushrooms and Red Pearl Onions
Roasted Chicken Jus
36

Pan Seared Muscovy Duck Breast and Medjool Date Stuffed Duck Leg
Hazelnut Duck Pâté, Celery Root, Haricots Verts, Golden Raisins and Walnuts
Maple Browned Butter Sauce
42

Filet Mignon à la Rossini
Seared Duck Foie Gras, Crisp Potato Croquette, Asparagus, Caramelized Onions
Armagnac and Truffle Sauce
58

Grilled Rib Eye
Parmesan and Sweet Potato Gratin
Honey Glazed Turnips and King Oyster Mushrooms
Horseradish Beef Jus
52

Roasted Colorado Rack of Lamb
Braised Lamb Shoulder en Croûte, Caramelized Fennel
Braised Rutabaga and Chanterelle Mushrooms
Chestnut Foie Gras Sauce
52

Sautéed Kurabota Pork Chop with Melted Saint André Cheese
Roasted Jewel Yams, Braised Salsify and Fuji Apples
Pommes Glace
38

A Guest's Video Clip From The Alize Restaurant

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A Few Detailed Recipe Links

Clear instructions from Master Chefs

Cooking Rib-Eye Steak
Here, with Alton Brown from the FoodTV Network
More Ribeye Recipes
A variety of suggestions for steak recipes
Ribeye Info
Info on the "cut" and proper cooking methods
Emeril speaks...
Potatoes au gratin - the "Emeril" way..
Betty Crocker speaks...
Potatoes au gratin - cheesy!
Mushrooms Provencal
A tasty version here...
Richard Olney's Mushrooms
A simple French recipe

Steaks On Flickr...

Rib-Eye Steak by AlBargan
Slicing Steak by teresatrimm
Done... by Jeff Attaway
Seasoned by Jeff Attaway
Pure Beauty by Jeff Attaway
beautiful rib eye from five dot ranch in napa, ca bought at avedano's holly park market in bernal heights, san francisco. by beggyberry
FL_lamb by xmatt
Thanksgiving Day 2012 prep by teresatrimm
Thanksgiving Day 2012 prep by teresatrimm
Creating a stuffed steak by teresatrimm
Cowboy Steak Riccio's Steak and Seafood 2011 Summer Vacation California Las Vegas August 05, 2011468 by stevendepolo
Surf & Turf in #DavidsKitchen. Pan seared ribeye, scallops w/shiitake mushrooms, garden green beans. #fb #OhSoGood by David Reber's Hammer Photography
automatically generated by Flickr

What's Your Steak Preference?

Or, are you a vegetarian?

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A Variety Of Great Rib-Eyes From Amazon

I'm not listing the "used" price, o.k.?

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How Gordon Ramsey Does It...

A quick steak-cooking demo!

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Beryl Makes A Tasty "Cajun" Version Of Potatoes Au Gratin...

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EBay Is Your friendly Neighborhood Butcher Shop!

But you knew that already, didn't you?

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If This Page Made You Hungry...

You know how some folks feel most of the time!

A Day of Hope is a program of the CSU, Stanislaus Foundation that delivers baskets of food and turkeys to needy families in Stanislaus County for Thanksgiving.

It's Interesting To Watch A Master In Action, Isn't It?

Thank you for lingering all the way down here...

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  • Reply
    WeddingZazzle Jun 11, 2010 @ 7:56 pm | delete
    Yummy! Great photos too! Blessed by a SquidAngel :)
  • Reply
    stargazer00 Oct 14, 2009 @ 11:40 am | delete
    I love rib eye steak and this looks really fabulous! The whole meal looks great, the mushrooms, the potatoes, the soup, the pear almond tart.......
    Ok, I think I must go eat breakfast now. Blessed by a Squid Angel!
  • Reply
    JaguarJulie Aug 4, 2009 @ 7:26 am | delete
    Wow -- I just gained a couple of pounds looking at all those delicious pictures! I'm supposed to contain my meals to 4 oz. of meat -- can you dig that? Nope, me neither. We had ribeyes a few days ago -- and I couldn't finish mine so I treated the cats.
  • Reply
    papawu May 18, 2009 @ 12:47 pm | delete
    Ah Chef...Now this is the kind of lens a supreme carnivore and steak enthusiast like myself can really wrap his jaws around. Wonderful pictures and beautifully done. I felt like jumping into the screen with a fork and knife and cutting myself off a huge bite. I love ribeye for its marbled fattiness and the flavors which a cut like sirloin simply doesn't match. If you don't mind, I am going to lensroll this to my PHILLY CHEESESTEAKS lens beacuse ribeye is my favorite to use for thiese as well.
  • Reply
    mysticmama Apr 24, 2009 @ 11:49 am | delete
    excellent lens...ribeye is my favorite cut...though I would personally never fry one...I have a "texas style" barrel grill...nice hot coals and applewood...now that's the ticket...but love the pepper and sauce and those potatoes are amazing...5* as always...
  • Reply
    jenn_halls Feb 21, 2009 @ 10:04 am | delete
    This looks wonderful- now I am hungry for it and it's breakfast time! This lens has fabulous photos that make me feel like I could do it. Thank you so much!
  • Reply
    MiaBellezza Feb 17, 2009 @ 10:07 am | delete
    Wow this rib eye steak looks delicious. Great lens with oodles of fine photos - 5*!
  • Reply
    BusyQueen Feb 12, 2009 @ 2:44 pm | delete
    Nice lens. 5* from me! Thanks. Really informative. Nicely detailed. GREAT!
  • Reply
    Steak-Expert Feb 8, 2009 @ 1:58 pm | delete
    My husband is a huge ribeye fan. I am always looking for new ways of preparing those steaks. The soup was an added bonus!
  • Reply
    KimGiancaterino Feb 4, 2009 @ 4:55 pm | delete
    Wow... what a wonderful friend you have in Andre. You did a masterful job of capturing the artist at work. Thanks for adding this to Culinary Favorites From A to Z.
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