Steak Au Poivre Recipe
Steak au Poivre is the ultimate date-night dish, showcasing succulent New York strip steaks crusted in peppercorns and finished with a luscious cognac cream sauce. This French classic feels extravagant yet comes together effortlessly at home.
With its rich sauce and bold crust, Steak au Poivre never fails to impress. Perfect for special occasions or when you crave steakhouse flavor without leaving your kitchen.
What You Need for Steak au Poivre
- New York strip steaks – Tender, juicy, and perfect for a peppercorn crust.
- Black peppercorns – Coarsely crushed for that iconic spicy crust and deep flavor.
- Kosher salt – Enhances the meat’s natural richness.
- Neutral oil – Helps sear the steaks to a beautiful crust without altering flavor.
- Cognac – Adds warmth and depth to the creamy sauce.
- Heavy cream – Creates the luxurious, silky sauce that coats each bite.
- Unsalted butter – Finishes the sauce with a glossy, rich finish.
- Shallot – Adds a subtle sweetness to balance the bold peppercorns.
- Green peppercorns (optional) – For extra peppery punch and a burst of color.
Quick & Elegant: How to Make Steak au Poivre
Start by patting your steaks dry and seasoning generously with kosher salt. Press both sides into the coarsely crushed peppercorns to form that classic crust.
Heat a heavy pan over medium heat, add your neutral oil, and sear the steaks undisturbed for about four minutes per side. If there’s a fat cap, stand the steaks on edge to render and brown it nicely.
When cooked to your preferred doneness, set the steaks aside to rest under foil. Pour off the excess fat, then sauté minced shallot with a pinch of salt until soft and fragrant.
Carefully add cognac, letting it bubble and reduce. Pour in heavy cream, simmer until it thickens enough to coat the back of a spoon, then stir in optional green peppercorns. Off the heat, whisk in cold butter for extra richness.
Plate the steaks over a pool of sauce and drizzle the rest generously over the top. Each bite bursts with creamy, peppery luxury.
Chef’s Secrets for the Best Steak au Poivre
For an unforgettable crust, always use coarsely cracked peppercorns — a spice grinder or mortar and pestle works best. Make sure your steaks are at room temperature before searing to cook evenly.
If you love extra sauce, double the cognac and cream for an even more decadent finish. For a twist, swap cognac for brandy or add a splash of beef stock for deeper savoriness.
Serve your Steak au Poivre with crispy fries, roasted potatoes, or a simple green salad to balance its richness. A glass of bold red wine or a neat pour of the same cognac elevates the entire experience.
Keeping It Delicious: Storing Steak au Poivre Leftovers
While Steak au Poivre is best savored fresh from the skillet, any leftovers can be stored in an airtight container in the fridge for up to two days. To reheat, gently warm the steak and sauce together in a skillet over low heat to prevent the sauce from splitting and the meat from drying out. Avoid the microwave, which can ruin that luscious crust and creamy sauce.
Steak Au Poivre Recipe
Ingredients
- 1 tablespoon unsalted butter cold
- 2 12- ounce New York strip steaks trimmed and rested at room temperature for 1 hour
- 1/3 cup cognac or brandy
- 1 tablespoon green peppercorns optional
- 3 tablespoons black peppercorns coarsely crushed
- 1 cup heavy cream
- 2 teaspoons kosher salt
- 2 tablespoons neutral oil such as avocado, canola, or vegetable
- 1 medium shallot finely minced
Instructions
- Preheat a large cast iron or stainless steel skillet over medium heat. Thoroughly dry the steaks with paper towels, season with kosher salt, then press both sides firmly into the crushed black peppercorns to create an even crust. Pour the neutral oil into the heated pan; when it shimmers, lay the steaks in and sear undisturbed for about 4 minutes per side. If excess fat lines the steak edges, hold the steaks upright with tongs to sear the sides until deeply browned. Cook to your desired doneness—aim for an initial internal temperature of 120–125°F for a medium-rare finish of 130–135°F. Transfer steaks to a cutting board, tent with foil, and allow them to rest. Carefully discard excess fat from the pan, then add the minced shallot with a pinch of salt and sauté for 2–3 minutes until softened. Remove the pan from the burner to pour in the cognac, then return to medium-high heat, cooking until the liquid nearly evaporates, about 2 minutes. Stir in the heavy cream, bring to a gentle simmer, and cook until the sauce thickens enough to coat the back of a spoon, around 2–3 minutes. Incorporate the optional green peppercorns, season with additional salt as needed, then remove from heat and whisk in the cold butter until smooth. Spoon a portion of the sauce onto each plate, arrange the steaks over the sauce, and generously drizzle the remaining sauce over the top. Serve immediately.
