Steak frites au poivre

I look at this sub almost daily and have learned a lot from some of you. Have cooked my fair share of good steaks, but this might be the best yet.

Only peppered one side of the filet (to get more meat to cast iron contact for the pan sauce). Wish I’d taken a picture of the underside of the steak, too, as the crust was great. Won’t say perfect, but probably the best I’ve ever achieved.

The filet was from a local butcher (G&W if you’re in St. Louis). Pretty nice quality. Melted in my mouth.

Been wanting to make steak frites au poivre for a while. Finally got around to it because it’s dry January and I wanted to treat myself on a Friday night.

Will probably make this again on Sunday because I want to test the difference between au poivre with creme fraiche vs heavy cream. Tonight was the creme fraiche version (shoutout Randy Marsh).

Thanks for the inspiration.