Ribeye Steak au Poivre
Ribeye Steak au Poivre is a classic French bistro dish featuring a thick-cut ribeye steak, generously coated with coarsely crushed black peppercorns, and pan-seared to perfection. It is traditionally finished with a rich, creamy pan sauce made from cognac or brandy, beef stock, and heavy cream. The dish is a staple of French steakhouse cuisine, celebrated for its bold, peppery crust and luxurious sauce.
🍽️ Nutrition at a glance
This dish is very high in protein and fat, with minimal to no carbohydrates, making it a keto-friendly option. It is an excellent source of iron, zinc, and B vitamins (especially B12), with a typical serving containing roughly 600-800 calories depending on the cut's thickness and the amount of sauce used.
Nutrition breakdown
| Calories | 720 kcal |
| Protein | 52 g |
| Carbs | 2 g |
| Fat | 56 g |
| Fiber | 0 g |
| Sugar | 1 g |
| Sodium | 680 mg |
| Iron | 5.2 mg |
| Zinc | 12.5 mg |
| Vitamin B12 | 3.8 µg |
| Niacin (B3) | 18 mg |
| Phosphorus | 420 mg |
| Selenium | 65 µg |
| Potassium | 680 mg |
| Vitamin B6 | 0.9 mg |
Per 1 ribeye steak (227 g / 8 oz) with sauce · estimated, varies by recipe
💡 What's interesting
The 'au poivre' (with pepper) technique is not just for flavor; the crushed peppercorns form a flavorful, aromatic crust that helps seal in the juices during cooking. Nutritionally, the high fat content from the marbled ribeye and cream sauce significantly increases the absorption of fat-soluble vitamins like A, D, E, and K present in the meat.
