Chef Ian's Incredible 'Steak Au Poivre' with Red Miso and Sake

At Rendic Ranch, we believe great cooking begins with respect for the ingredients. That’s why we’re excited to feature Chef Ian, a chef whose approach to food mirrors our own philosophy.

Known for his creativity in the kitchen and his deep respect for clean, high-quality raw materials, Chef Ian builds dishes that let the ingredients speak for themselves. Rather than masking flavor, his cooking highlights it. Simple techniques, thoughtful preparation, and a sharp eye for balance allow exceptional ingredients to shine.

In this feature, Chef Ian shares his special twist on a classic recipe for Steak Au Poivre. You will definitely enjoy!!

Serving

2

Ingredients

• 2 ribeye steaks

• Salt, to taste

• 1 small knob of butter

• 1 tablespoon crushed red Kampot peppercorns (or substitute any peppercorn of your choice)

• 1 tablespoon red miso paste

• 1 cup sake

• ¼ cup mirin

• 1 quart beef bone broth

• 1 tablespoon cream

Equipment

• Stainless steel or cast-iron skillet

Instructions

1. Season the steaks and bring to room temperature 

   Pat the ribeye steaks dry and season generously with salt.

2. Cook the steaks

   Heat a stainless steel or cast-iron skillet over medium-high heat. Add the ribeyes and sear until a deep brown crust forms. Flip and continue cooking until the steaks reach medium-rare.

3. Rest the steaks

   Remove the steaks from the skillet and set them aside to rest. Leave the browned bits (fond) in the pan.

4. Start the pan sauce

   Reduce the heat slightly and add the butter to the skillet. Once melted, add the crushed red Kampot peppercorns and red miso paste, stirring to combine with the fond.

5. Deglaze

   Pour in the sake and mirin, scraping the bottom of the skillet with a spoon to release all the flavorful browned bits.

6. Add the broth

   Pour in the beef bone broth and stir until the miso paste dissolves completely.

7. Reduce the sauce

   Bring the mixture to a simmer and cook until the sauce reduces and thickens to a glossy texture.

8. Finish the sauce

   Stir in 1 tablespoon of cream, allow it to combine, and let the sauce reduce briefly for another moment.

9. Serve

   Slice the rested ribeyes if desired and spoon the warm red miso–sake au poivre sauce over the top. Serve immediately. Enjoy!