Is it okay to take a classic French dish and serve it in a bowl? Yes! Especially when it's Steak au Poivre- because a bowl full of white rice is the perfect vessel to hold all of the rich, savory sauce that's spooned over your black pepper-crusted, pan-seared steak. And at 25 minutes start-to-finish, there's really no excuse not to treat yourself. Rub rib eye steaks with salt and freshly ground black pepper. Sear in a cast iron skillet, then deglaze with a mixture of broth and oyster sauce (which adds salty-sweet caramelized flavor and color). Curl up with these Saucy Steak au Poivre Bowls when you want a cozy but special dinner. This recipe was created in partnership with Bon Appétit and Chris Morocco.
Whisk the broth and oyster sauce in a bowl.
Season the steaks with kosher salt and the black pepper and let stand for 10 minutes.
Heat a 12-inch cast-iron skillet over medium-high heat until hot. Drizzle the steaks with 2 tablespoons oil and turn to coat. Place the steaks into the skillet and let cook undisturbed for 3 minutes. Turn the steaks over. Continue to cook for another 3 minutes or until the internal temperature of the steaks reaches 120°F. for rare. Remove the steaks to a cutting board.
Add the remaining 1 tablespoon oil, garlic and green onions to the skillet and cook and stir for 1 minute. Reduce the heat to medium. Add the broth mixture and cook and stir for 3 minutes or until the sauce is reduced by 2/3 and is thick enough to coat the back of a spoon, stirring to scrape up the browned bits from the bottom of the skillet.
Remove the skillet from the heat. Add the butter and stir until melted. Pour in any steak juices from the cutting board. Slice the steaks and serve in bowls over the rice. Drizzle with the sauce.
This nutritional information refers to each serving of the entire recipe and not just the products used as ingredients.