Tingly Steak Au Poivre and Grilled Corn with Tingly Butter Sauce

Looking for a steak worthy of grilling season?

Chef Doug gives the classic Steak Au Poivre a Sichuan twist with toasted black pepper, red Sichuan pepper, and green Sichuan pepper, creating a rich peppery crust with a subtle citrusy tingle. Finished with a creamy cognac sauce and paired with grilled corn brushed in Tingly Butter, it's a simple upgrade that's perfect for Fourth of July cookouts, summer BBQs, and backyard gatherings.

Why You'll Love It

• Classic Steak Au Poivre with a 50Hertz twist

• Rich cognac cream sauce

• Bright citrus notes from Sichuan pepper

• Grilled corn finished with Tingly Butter

• Perfect for grilling season

Ingredients

For the Steaks

• 3 tablespoons whole black pepper

• 1 teaspoon green Sichuan pepper

• 1 teaspoon red Sichuan pepper

• 1/8 teaspoon ground cayenne pepper

• 2 steaks, roughly 8 ounces each

• Salt

• Olive oil

For the Au Poivre Sauce

• 1 small shallot, diced

• 1–2 tablespoons unsalted butter

• 1 teaspoon garlic, minced

• 1 tablespoon cognac

• 1 teaspoon white wine vinegar

• 3–4 tablespoons chicken or beef stock

• 3–4 tablespoons cream

For the Corn and Tingly Butter Sauce

• 4–6 ears corn, husked

• 4 tablespoons unsalted butter

• 1–2 teaspoons Tingly Blend

• Fresh chopped chives for garnish

Instructions

Prepare the Pepper Blend

Add the toasted black pepper, green Sichuan pepper, and red Sichuan pepper to a mortar and pestle or food processor. Roughly crack the peppers and transfer to a small bowl.

Add the cayenne pepper and mix to combine. Reserve 1–2 teaspoons of the blend for finishing the sauce.

Remove the steaks from the refrigerator about 20 minutes before grilling. Season generously with salt and coat all sides with the pepper blend.

Preheat your grill.

Make the Tingly Butter

Lightly coat the corn with olive oil.

Melt the butter in a small saucepan or microwave-safe bowl. Stir in the Tingly Blend and set aside.

Grill the Steaks and Corn

Place a stainless steel sauté pan on the grill with 1 tablespoon olive oil.

Once the oil is shimmering, add the steaks and sear for 1–2 minutes per side. Move the steaks directly onto the grill grates and continue cooking until your desired doneness.

Remove the sauté pan from the grill and set aside. Do not wash it—you'll use the flavorful browned bits to make the sauce.

While the steaks cook, place the corn directly on the grill. Cook for about 2 minutes per side, rotating every quarter turn until lightly charred and tender, about 8 minutes total.

Transfer the corn to a platter and generously brush with the Tingly Butter.

Transfer the finished steaks to a plate and allow them to rest.

Make the Au Poivre Sauce

Return the sauté pan to the grill.

Add a tablespoon of butter and a drizzle of olive oil along with the diced shallots. Cook for 1–2 minutes until softened.

Add the garlic and cook for another minute.

Move the pan away from open flames and carefully add the cognac and white wine vinegar. Return the pan to the grill and cook until nearly evaporated.

Add the stock and cream and bring to a simmer. Cook until slightly thickened.

Finish with a tablespoon of butter and any juices collected from the resting steaks. Taste and adjust seasoning with salt and any reserved pepper blend as needed.

Serve

Slice the steaks and arrange on serving plates. Spoon the au poivre sauce generously over the top.

Serve alongside the grilled corn and finish with chopped chives.

Enjoy immediately.

A Grilling Season Upgrade

Steak Au Poivre has been a classic for generations, but a little Sichuan pepper gives it a completely new dimension. The bright citrus notes and gentle tingle pair perfectly with the richness of the steak and cream sauce, while the grilled corn brings a touch of summer sweetness to the plate.

If you're looking for something a little different for your next cookout, this Tingly Steak Au Poivre is an easy way to bring a little extra excitement to the grill.