Steak au poivre is a French classic. Slasher made it a hamburger. Quarter-pound patties pressed into crushed black peppercorns and kosher salt, seared hard in butter in a smoking-hot cast iron pan, topped with 60-day aged Fontina and smothered in a cognac cream sauce with caramelized onions and mushrooms, all on toasted brioche. Paired with a homemade cab from Pit Young boys Matt & Chris. Who states we can't be expensive at the Pit? This is GUUUD.
What you require: hamburger (~ 1/4 lb patties), crushed black peppercorns, 1/8 cup kosher salt, butter, Fontina, onions, mushrooms, chopped garlic, cognac, beef bouillon, whipping cream, brioche buns.
0:00 Intro
01:12 The Pepper Crust
02:26 Fire & Cast Iron
03:56 The Sear
05:19 Fontina
07:01 Cognac Cream Sauce
08:48 The Build
10:09 The Taste
#BBQPitBoys #BurgerAuPoivre #PepperBurger #CastIron #BurgerRecipe
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love you guys
Thanks for the support, it’s GUUUD to have you with us! 🔥
Thanks!
Thank you !! We always appreciate your support!
nice
Chef Slasher 🎉🎉🎉🎉
I love the videos but PLEASE dont use ai for the thumbnails its so ugly
Thanks for the feedback, we’ll keep that in mind! 🤘
You guys are god damm geniuses.
Soooo Guud 😂😂😂
Im grilling a ribeye steak today 😋
This afternoon at 4 o’clock before the sun goes down. Grilled hash brown potatoes and boiled some broccoli 🥦 😋
Sounds like a perfect feast to fire up the grill for! 🔥