Steak au Poivre Jacket Potato
★★★★☆
Ingredients
- 4 medium (8- to 10-ounces each) russet potatoes, scrubbed
- 1 tablespoon, plus 2 teaspoons neutral cooking oil (such as canola), divided
- 3¼ teaspoons kosher salt, divided
- 4 tablespoons unsalted butter, softened
- 1 tablespoon chopped fresh parsley, plus more for garnish
- 3 small thyme sprigs, plus 1 teaspoon fresh thyme leaves, divided
- 2 (12-ounce) beef strip steaks (1-inch thick), at room temperature
- 1½ tablespoons whole black peppercorns, coarsely ground, plus more for garnish
- 1 large shallot, finely chopped (about ⅓ cup)
- 3 garlic cloves, thinly sliced
- 2 tablespoons Cognac
- ½ cup beef broth
- ½ cup heavy whipping cream
- 1 teaspoon Dijon mustard
- Flaky sea salt, for garnish
Instructions
- 1. Preheat oven to 400°F. Using a sharp knife, cut a shallow cross about ¼-inch deep along the length and width of each potato, cutting only to the edges without slicing through. Rub potatoes evenly with 2 teaspoons of the oil and sprinkle all over with 1 teaspoon of the salt. Place potatoes, cut sides up, directly on middle rack. Bake until skins are crisp and potatoes are tender, 1 hour to 1 hour 15 minutes.
- 2. While potatoes are baking, stir together butter, parsley, 1 teaspoon thyme leaves, and ½ teaspoon of the salt in a small bowl until well combined. Set aside.
- 3. Remove potatoes from oven. Cut deep into the cross along the length and width of each potato, cutting down into the potato but not all the way through to the bottom. Carefully push opposite ends of potatoes toward each other to open centers and release steam. Place potatoes on a small baking sheet and return to oven. Bake at 400°F until potato skins are very crisp and potato flesh is dry, about 10 minutes more. Spoon 2 tablespoons of the butter mixture evenly into openings of the potatoes, letting it melt.
- 4. Pat steak dry with paper towels and sprinkle evenly on all sides with pepper and 1½ teaspoons of the salt, pressing to adhere. Heat remaining 1 tablespoon oil in a large cast-iron skillet over medium-high until smoking. Add steak; cook, turning every 3 minutes, until evenly browned on both sides, 6 to 8 minutes total, for medium-rare (125°F to 130°F), or until it reaches desired degree of doneness. Transfer steak to a cutting board; let rest 5 to 10 minutes, and reserve drippings in skillet.
- 5. Reduce heat to medium. Add shallot, garlic, thyme sprigs, 1 tablespoon of the butter mixture, and remaining ¼ teaspoon salt to drippings in skillet. Cook, stirring constantly, until shallots soften, about 2 minutes.
- 6. Remove skillet from heat; add Cognac carefully (mixture may flame briefly). Return skillet to medium heat. Add broth and cream, bring to a simmer over medium, and cook, stirring oc...
Baked potatoes can be cooked up to two days in advance, cooled completely, and stored in an airtight container in the refrigerator. Reheat them directly on the oven rack at 350°F for about 20 minutes to restore their crisp skins before filling. Be careful when adding Cognac to the hot pan as the mixture may flame briefly.
Wine Pairing: Bold Red