Steak au Poivre
Ingredients
- 21½"-thick new york strip steaks
about 1½ lb. total
- kosher salt
freshly ground pepper
- 1 tbsp.whole black peppercorns
- 2 tbsp.vegetable oil
- 4garlic cloves
2 smashed, 2 thinly sliced
- 3 sprigsthyme
- 3 tbsp.unsalted butter
divided
- 1 largeshallot
finely chopped
- ⅓ ccognac
dry sherry, or brandy
- ½ cheavy cream
- flaky sea salt
Directions
- 1
Pat steaks dry with paper towels. Season all over with kosher salt and a generous amount of ground pepper. Let sit 15–30 minutes.
- 2
Coarsely crush peppercorns with a mortar and pestle or place in a resealable plastic bag and crush with a small saucepan (they should be a lot coarser than ground pepper).
- 3
Heat oil in a large skillet, preferably cast iron, over medium-high. Cook steaks, undisturbed, until a deep golden brown crust forms underneath, about 3 minutes. Turn over and cook on second side until golden brown, about 3 minutes. If the steaks have a fat cap, stand them on their sides with tongs and cook until browned, about 3 minutes.
- 4
Reduce heat to medium-low. Add smashed garlic cloves, thyme sprigs, and 1 Tbsp. butter to the pan. Cook, basting steak continuously, until an instant-read thermometer inserted into the thickest part of each steak registers 120°, about 2 minutes. Transfer steaks to a cutting board and let rest 10 minutes.
- 5
Meanwhile, combine shallot, sliced garlic, crushed peppercorns, and remaining 2 Tbsp. butter in skillet and cook, stirring often, until shallot and garlic are softened but not browned, about 5 minutes.
- 6
Remove from heat and add cognac to pan. Set over medium heat and cook until cognac is mostly evaporated and spoon leaves streaks in skillet while stirring, 1–2 minutes. Add cream, bring to a simmer, and cook until sauce coats spoon, about 1 minute. Season with kosher salt.
- 7
Slice steaks against the grain and transfer to a platter. Pour any juices from cutting board back into skillet and stir into sauce. Spoon sauce generously over steak; sprinkle with sea salt.
Steak au Poivre
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Based on 82 ratings
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About this Recipe
Craving a dinner that transports you to a sophisticated Parisian bistro, right from your own kitchen? This Steak au Poivre recipe delivers exactly that – a truly elegant main course centered around a perfectly cooked steak and an unforgettable pan sauce.
Why This Steak au Poivre Shines
This recipe works by celebrating simplicity and quality ingredients. The magic happens as the rich pan juices from searing a beautiful New York strip steak combine with aromatic shallots, robust black peppercorns, and a generous pour of cognac. Finishing with heavy cream transforms this into a luxuriously smooth, peppery sauce that epitomizes classic French culinary finesse.
When you prepare this Steak au Poivre, you'll experience a symphony of flavors and textures. Imagine a tender, savory steak with a satisfying, peppery crust, enveloped in a silky, creamy sauce that's both bold and comforting. The dish is inherently rich and satisfying, designed to be the star of your dinner. It's a naturally gluten-free and nut-free option, and for those following specific dietary paths, it fits perfectly into a Keto lifestyle.
Customization & Variations
The beauty of Steak au Poivre lies in its core components, but you can certainly adapt it. While cognac lends a classic depth, feel free to substitute with dry sherry or brandy for a similar aromatic profile in your pan sauce. For an extra layer of flavor, consider using thinly sliced garlic along with the smashed cloves. The addition of fresh thyme sprigs also infuses a subtle herbaceous note that complements the steak beautifully.
This Steak au Poivre is the quintessential dish for a special dinner or any occasion where you want to impress with minimal fuss. Serve it as a memorable main course, perhaps alongside a simple green salad or some roasted vegetables, to let the rich steak and its creamy, peppery sauce truly shine.