Steak au poivre du diable
Steaks
When I think of foods intentionally set on fire, classical Steak Au Poivre springs to mind. I developed this recipe as a riff on that stalwart French dish, and took it through the pantry of Puebla, Mexico... all the better to include the darkest and most devilish ingredients suitable for a dance in the flames. I held on to the technique, as well as the key elements (peppercorns, cognac, cream, and butter), but added a molé-reminiscent list of spices, plus the devil's brew in the form of ground coffee, to the steak rub. Out of the flames comes a rich, dark, and spicy pan sauce, perfect over a seared steak topped with a charred chilé. - srirachayeah
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