[tsi88kid]

How do you guys think that would be?

[kuan]

A piece of ginger rolled in pepper and roasted? Trimmed of course.

[tsi88kid]

i was thinking more along the lines of using ginger juice as part of the marinate for the steaks.

[kuan]

I guess you can try, but IMO not sound culinary thinking. First, when is the last time you heard of a wet marinade for filet mignon? Second, what is the point of the pepper?

[oldschool1982]

Doesn't this fall under the "Puckian" way in antother thread. Personally, my mind just can't put the flavors of the glace, cream and cognac in the finish of the au poivre not to mention the pepper together with the ginger. Yuck!!!!!

[tsi88kid]

It never mentioned anything about pepper

[higjse]

steak au poivre is "steak with pepper." I think a reevaluation of the whole situation is in order...

A couple of years ago I remember doing a Tuna "steak" crusted in pepper with a ginger butter sauce, might have used orange liquor. Im not suggesting you do this either though, I dont think I liked it when we did it...

Ginger to me is a primarily floral flavor, and floral to me doesnt really stand up to beef, therefore I dont see the point...

[Suzanne]

When I think of steak au poivre, I see a slab of strip steak, coated with cracked pepper, seared to a dark crust on the outside but still very rare on the inside. Maybe a pan sauce, and maybe the meat sliced for presentation, but pretty much that's it: solid meat coated with pepper and cooked.

Ginger steak, on the other hand, makes me think of thin slices or strips of beef (maybe flank steak), stir-fried with julienne ginger and vegetables (snow peas, bell pepper, Asian vegs like water chestnuts and bamboo shoots), and with a cornstarch-thickened sauce.

Two very different dishes. Both have steak and both have "pepper" but only one has ginger. Neither has a marinade for the meat.