Like many treasured French dishes, steak au poivre abides by certain tenets: It begins with a piece of beef that is crusted in crushed peppercorns and ends with a glossy, peppery pan sauce. But ...

There is no rule, however, that says you should only use black and green peppercorns for steak au poivre. If you have some ...

Sichuan pepper is sold as whole berries or a ground powder. Try to buy the freshest berries you can, as they quickly lose their pungency.

Peppercorn-encrusted steaks, drenched in a sauce bolstered with ... to match the general vibe of the restaurant, he uses Sichuan peppercorn in his au poivre, alongside the black and green.

Crush cardamom pods and remove seeds. In a dry pan over medium heat, toast cardamom seeds, Sichuan peppercorns and star anise, shaking pan, until very fragrant, 1-2 minutes. Transfer to a bowl.