Pineapple-Marinated Steak au Poivre with Rum Flambé
Boneless ribeye steaks are briefly marinated in enzyme-rich fresh pineapple purée for unparalleled tenderness, crusted with coarsely crushed black pep...
2 servings
French-Caribbean Fusion Cuisine
🟡Intermediate★★★☆☆
Jul 13, 2025
23 views
Ingredients
🥩
2 12-ounce
boneless ribeye steaks
at least 1-inch thick, room temperature
🥬
2 tablespoons
black peppercorns
coarsely crushed with a mortar & pestle or pan
🥬
1 tablespoon
fresh ginger
finely grated
🥛
0.5 cup
heavy cream
💧
0.25 cup
dark rum
🥛
3 tablespoons
unsalted butter
divided
💧
2 tablespoons
soy sauce
🍎
0.5 cup
fresh pineapple purée
blend ripe pineapple until smooth
📦
1 medium
shallot
minced
🥬
1 large
garlic clove
finely grated
🫒
2 tablespoons
neutral high-heat oil
such as grapeseed or safflower
🌶️
1 teaspoon
kosher salt
plus more for seasoning
🌶️
1 teaspoon
fresh thyme leaves
plus extra sprigs for garnish
📦
1 tablespoon
light brown sugar
packed
Categories:🥩protein🥬vegetable🍎fruit🌾grain🥛dairy🌶️spice🫒oil💧liquid📦other
Instructions
Step 1
Whisk the fresh pineapple purée, soy sauce, light brown sugar, garlic clove, and fresh ginger in a shallow glass or stainless bowl until the sugar dissolves; the natural bromelain enzyme in the fresh pineapple purée will start breaking down steak fibers immediately, so have everything else ready before adding the meat.
Step 2
Submerge the boneless ribeye steaks in the marinade, coating all sides, and refrigerate for exactly 45 minutes; longer contact will over-tenderize and create a mushy texture.
Step 3
Remove the boneless ribeye steaks from the marinade, rinse them quickly under cold water to halt enzymatic action, and pat completely dry with paper towels—surface dryness is essential for a crisp crust.
Step 4
Season both sides of the boneless ribeye steaks with the kosher salt, then press the coarsely crushed black peppercorns firmly onto the surfaces, forming an even pepper crust characteristic of classic au poivre.
Step 5
Pre-heat a heavy cast-iron skillet over medium-high heat for 3 minutes, add the neutral high-heat oil, and allow the oil to shimmer; a 400 °F surface temperature ensures rapid Maillard browning without burning the peppercorns.
Step 6
Lay the boneless ribeye steaks in the skillet, pressing each for 2 seconds to maximize contact; sear undisturbed for about 3 minutes until the bottom crust is deep brown and releases naturally.
Step 7
Flip the boneless ribeye steaks, add 2 tablespoons of the unsalted butter and the fresh thyme leaves to the pan, and baste continuously while searing the second side for another 2–3 minutes, or until an instant-read thermometer reads 125 °F for medium-rare.
Step 8
Transfer the boneless ribeye steaks to a warm plate to rest, tenting loosely with foil; resting equalizes internal juices for a moist slice.
Step 9
Lower the heat to medium, add the remaining 1 tablespoon unsalted butter and the minced shallot to the skillet, and sauté 30 seconds, scraping up fond for flavor.
Step 10
Off the heat, pour in the dark rum; return the skillet and carefully ignite with a long match or tilt toward the flame to flambé, allowing the alcohol to burn off while the sauce reduces to a syrupy glaze, about 30 seconds.
Step 11
Stir the heavy cream into the reduced rum, bring to a gentle simmer, and cook 1 minute until the sauce coats the back of a spoon; season with a pinch of kosher salt if needed.
Step 12
Slice the rested boneless ribeye steaks against the grain, plate with the peppered crust facing up, spoon the velvety rum cream sauce over and around, and garnish with additional fresh thyme leaves or sprigs.
✨Chef's Tips
- ★Crush the black peppercorns coarsely—roughly half-peppercorn size; too fine and they burn, too large and they won’t adhere, compromising the classic au poivre texture.
- ★Keep the dark rum in a small metal ladle if you’re nervous about flambéing; heat the rum over a burner just until warm, ignite in the ladle, then pour the flaming liquid into the pan for more control.
- ★Resting the boneless ribeye steaks on a wire rack instead of a plate prevents steam buildup under the crust, maintaining its prized crunch.
- ★If your skillet’s surface temperature drops below sizzle level after adding the steaks, briefly raise the burner to high; maintaining high radiant heat is critical to caramelize sugars from the fresh pineapple purée residues without overcooking the interior.
- ★Leftover sauce thickens as it cools—reheat gently over low heat with a splash of heavy cream to restore pourable consistency for next-day steak sandwiches.
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