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Recipe: James Beard's Steak au Poivre for Easy Summer Grilling

Rachel Krupitsky

Rachel Krupitsky

July 14, 2015


What can a cookbook first published in 1955 teach the modern chef? A lot.

If you’re a cookbook geek like me, it’s easy to get swept up in the latest trend, whether it’s finding the perfect recipe for raw vegan chocolate truffles or trying your hand at molecular gastronomy. But, really, it’s the simple, classic recipes like steak au poivre that never go out of style.

Enter James Beard’s The Complete Book of Outdoor Cookery, filled with such time-honored recipes. Unfussy instructions make it easy to insert your own cheffy flair into each dish—so, creative cooks, feel free to improvise. And with summer in full swing, there’s no better time get the culinary juices flowing. But first the menu: remember that steak? Here’s how you make it.


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