The success of steak au poivre partly depends on the peppercorns you use and how you apply them to the protein. Chef Tyler ...

Both create a sort of electric tingling on the tongue (The green tingles and numbs more). In Sichuan cooking the peppercorns are used to balance spicy flavors, as the tingling, numbing effect ...

Put the Sichuan peppercorns in a small strainer ... If using the stalk of green peppercorns, place it in the oil. Cook it briefly, just long enough to lightly scorch the the pepeprcorns.