Ssamjang Steak au Poivre
By @juiceboxjaw
Au Poivre—a classic French pan sauce that traditionally accompanies steaks is dotted with peppercorns, providing a silky, rich, savory blanket of flavor. Ssamjang adds some depth to this simple sauce, and the spice of the peppercorns are highlighted with that of the Ssamjang. An optional teaspoon of Doenjang, soybean paste, ups umami factor to the max.
This dish can be served stand alone, or with sides such as mashed potatoes (may we suggest adding some crispy fried shallots?), roasted veg, a bright, vinegary salad, or a bowl of rice would also work well. Oh, and no shame in using some crusty bread at the end to sop up some of that sauce.
Servings: 3-4
Time: 30-45 minutes
Ingredients
- 3-4 servings of protein (think 3-4 smaller steaks, like a tenderloin cut; 3-4 bone in chicken legs; 4 generously cut tofu slabs, or 4 servings of faux protein)
- 2 tablespoons unsalted butter
- 2 medium-large shallots, finely diced
- 2 tablespoons coarsley crushed peppercorns
- 3 tablespoons Potluck Ssamjang
- ½ cup creme fraiche or half sour cream and heavy cream
- ½ cup of beef broth (or broth of choice)
- 1 tablespoon of Cognac (can skip)
- Salt to taste
- Chives to garnish (can also use scallions or Perilla to lean into Korean flavors)
Directions
1. Read the recipe once through!
2. Season with salt on both sides and set aside —a few hours on a counter, covered to get it to room temperature is the baseline, but seasoning overnight, and bringing to room temperature the next day is ideal.
3. Make sure all ingredients are measured, chopped, ready to go.
4. Set a cast iron skillet to high heat, until it starts to just smoke. Drop in 1 tablespoon of butter, and follow with the protein. Cook for two minutes on each side, they should have a nice, even sear. Move onto a plate and set aside. The proteins at this stage should be just about cooked to preferred doneness. If not, cook more at this stage, or see note at bottom.
5. Turn heat to medium high. Add one tablespoon of butter to the pan, and use a whisk to break up the fond (all the flavorful brown bits at the bottom). Add in the shallots and peppercorns and sauté until shallots are translucent, about a minute or two. Add the peppercorns and bloom the spices. Be careful not to burn the peppercorns. It should smell aromatic, but not harsh
7. Add in the cognac. If skipping, substitute with 1 tablespoon of broth.
8. Add in the ssamjang and stir.
9. Add in the broth and mix well. Let it come to a simmer and cook until reduced a little bit. Add in the creme fraiche and stir well.
10. Return the steaks/protein to the pan.
11. Use a spoon to ‘baste’ the steaks, just covering the proteins with warm sauce. This should help cook through the rest of the protein. Turn once and repeat, about 8 minutes total. *see note*
12. Ready to serve! Garnish with chopped chives. Place proteins on communal or separate plates, with extra sauce spooned on top. Serve with desired sides, or bring the whole pan to the table with a hot pad under. Enjoy!
Note:
*you can alternatively use a stainless steel pan and cook accordingly. Make sure to have a good idea of how proteins work with stainless steel (should not stick once ready)
*if protein needs more cooking after being returned to the sauce, place in the oven for desired time. Note the sauce will reduce more if this option is taken
