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What is the secret to the perfect steak? To us, it's a beautiful crust, nice char, and of course the flavor of the meat combined with our Pierre Poivre spice blend. Made with 8 different peppercorns, this blends creates a fantastic crust layered with textures, scents and aromas, guaranteeing you a great result each time.
Main Course
2-3
Lior Lev Sercarz
What is the secret to the perfect steak? To us, it's a beautiful crust, nice char and, of course, the flavor of the meat combined with our Pierre Poivre spice blend. Made with 8 different peppercorns, this blends creates a fantastic crust layered with textures, scents and aromas, guaranteeing you a great result each time.
1 ribeye steak (bone-in or boneless) - about 1 pound
Pierre Poivre N7
Fleur de Sel (or other salt)
Olive oil
Make sure you take the steak out of the refrigerator one hour before cooking.
Season both sides with a generous amount of fleur de sel and of course Pierre Poivre. To get an even better result, you can season your steak (on both sides) with salt and Pierre Poivre the day before, and refrigerate on a wire rack or tray, uncovered.
Preheat your oven to 375 degrees.
In a pan heat about 1 tablespoon of olive oil and place the steak in the pan. Cook on high heat for about 2 minutes on each side.
Place the pan in the oven and cook for another 7 minutes.
Remove the steak from the pan and set on a plate (or rack) for about 5 minutes to rest.
Slice, serve, and enjoy.
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724 11th Avenue
New York, NY 10019
info@laboiteny.com
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