Steak Au Poivre!

-Begin by prepping the steaks. Pat them dry, trim if necessary, and generously coat all sides with kosher salt. Let the steaks sit for about an hour to allow the salt to penetrate.

-Lightly crush your peppercorns and sift them to remove any fine bits, leaving only the coarse pepper. Coat both sides of each steak with the crushed peppercorns.

-Fire up your grill to a high heat. Once the grill is flaming hot, lightly spray it with tallow or oil to prevent sticking. 

-Place the steaks on the grill and cook until a nice crust forms, flipping to cook evenly.

-For a medium-rare doneness, aim for an internal temperature of 120-125°F. 

-While the grill is hot, roast your vegetables by tossing them in olive oil, salt, and pepper, and placing them on the grill.

-Once the steaks reach your desired temperature, remove them from the grill and let them rest.

Making the Sauce:

-In a pan over medium heat, add a bit of oil. 

-Add the minced shallot and a pinch of salt, cooking for about a minute until softened. 

-Add the minced garlic and cook briefly until fragrant, about a minute.

-Deglaze the pan by adding the bourbon, letting it reduce for a few minutes to cook off the alcohol. 

-Add the beef stock and let it simmer for a couple of minutes. 

-Stir in some thyme and a dash of Worcestershire sauce.

-Pour in the heavy cream, then simmer and reduce until the sauce thickens enough to coat the back of a spoon. 

-Stir in the green peppercorns and adjust the salt to taste. 

-Finish by adding cold butter, whisking until it melts and emulsifies the sauce.

-Slice the steaks and plate with the roasted vegetables. Spoon the peppercorn sauce over or under the steak, and enjoy your flavorful Steak au Poivre!