If you are craving a dish that is classic, rich, and packed with bold flavor, this Steak au Poivre Recipe will quickly become your go-to. Imagine a perfectly seared, juicy NY Strip steak crusted in cracked peppercorns and bathed in a luscious peppercorn and cream sauce that is both complex and comforting. This recipe balances simplicity and sophistication, making it ideal for a special dinner or when you want to impress your friends with a French bistro favorite at home. The Steak au Poivre Recipe is a true celebration of savory depth and tender texture that never fails to delight.
Ingredients You’ll Need
These ingredients are straightforward but essential to building the signature flavor and texture of a great Steak au Poivre. Each element plays a role: the cracked peppercorns bring spicy crunch, the brandy adds warmth and depth, while the cream and butter create a velvety, indulgent sauce.
- 2 NY Strip steaks, 1 to 1 1/4-inch thick: A juicy cut that holds up beautifully to searing and oven finish, perfect for soaking up the sauce.
- Kosher salt, to taste: Enhances the natural flavors and helps in forming a good crust on the steaks.
- 2 tablespoons coarsely cracked multi-colored or black peppercorns: The star ingredient for that characteristic peppery crust and bold bite.
- 1 tablespoon vegetable or other neutral oil: For high-heat searing without burning the peppercorns or steak.
- ¼ cup finely chopped shallots: Adds a subtle sweetness and complexity to the sauce.
- ½ cup brandy or cognac: Brings bright, fragrant notes and helps deglaze the pan for sauce depth.
- ½ cup demiglace (or rich beef or chicken stock): Provides a rich, savory backbone to the sauce.
- ½ cup heavy cream: Smooths and enriches the peppercorn sauce with creamy silkiness.
- 1 tablespoon sherry vinegar: Balances richness with a touch of acidity to brighten the sauce.
- 1 tablespoon drained jarred green peppercorns: Adds bursts of mellow pepper flavor and a lovely contrast to the black pepper crust.
- 2 tablespoons unsalted butter: Finishes the sauce with glossy shine and luscious mouthfeel.
How to Make Steak au Poivre Recipe
Step 1: Prepare the Oven and Pan
Start by preheating your oven to 400°F. Choose a heavy skillet, preferably cast iron, to ensure you get that perfect sear. Place the skillet over high heat so it becomes piping hot, ready to lock in the steak’s juices and flavor.
Step 2: Season the Steaks
Pat the steaks dry to remove any excess moisture—that’s key for a great sear. Generously sprinkle kosher salt over both sides, then press the coarsely cracked peppercorns firmly into the meat. This pepper crust is essential for delivering the signature crunch and spice of the Steak au Poivre Recipe.
Step 3: Sear the Steaks
Add the vegetable oil to your hot skillet. Immediately place the steaks in and sear without moving for about 4 minutes. This gives you that deep, caramelized crust you love. Flip them carefully and sear the other side just as well.
Step 4: Finish Cooking in the Oven
Transfer the skillet with the steaks into your preheated oven. Bake for 5 to 7 minutes, aiming for an internal temperature of 125°F for a tender medium-rare. When done, let the steaks rest on a cutting board for at least 5 minutes to lock in the juicy goodness before slicing.
Step 5: Make the Sauce
While the steak rests, place the skillet back on medium heat. Add finely chopped shallots and cook until softened, about 2 minutes. Then pour in the brandy or cognac and let it reduce by half, stirring and enjoying the intoxicating aroma. If a small flame appears, let it subside naturally—it’s all part of the process.
Step 6: Finish the Sauce
Stir in the demiglace or stock, heavy cream, and sherry vinegar. Let everything simmer for 3 to 5 minutes until the sauce thickens and coats the back of your spoon. Finally, stir in the green peppercorns and butter to achieve a glossy, rich sauce that perfectly complements the peppery steak.
Step 7: Serve
Slice the rested steaks if you like, then generously spoon the warm peppercorn sauce over the top. Each bite should offer a harmonious blend of tender meat and that irresistible creamy, peppery sauce.
How to Serve Steak au Poivre Recipe
Garnishes
Keep it simple yet elegant with fresh parsley or a sprinkle of finely chopped chives for a burst of color and freshness. A few whole green peppercorns can also enhance the visual appeal and add a subtle pop of flavor.
Side Dishes
Classic accompaniments like crispy French fries or creamy mashed potatoes make an ideal base to soak up every drop of the luscious sauce. Alternatively, roasted asparagus or sautéed green beans with garlic bring a fresh, vibrant contrast to the rich steak.
Creative Ways to Present
For an impressive dinner, place the sliced steak like a fan on warm plates, drizzle the sauce artistically, and garnish with microgreens. Serving with a small ramekin of sauce on the side lets guests control their indulgence level. Pair with a robust red wine to round out the experience.
Make Ahead and Storage
Storing Leftovers
Store any leftover steak and sauce in an airtight container in the refrigerator for up to 3 days. The sauce will continue to develop its flavor overnight, making the next meal a delightful surprise.
Freezing
While you can freeze the steak and sauce separately, it is best enjoyed fresh. If you freeze, wrap the steak tightly and keep the sauce in a sealed container to preserve texture and flavor. Use within 2 months for optimal taste.
Reheating
Reheat gently on the stovetop over low heat to avoid overcooking the steak. Warm the sauce separately and then combine. Alternatively, use a low oven setting to gently bring everything back to life without drying out the meat.
FAQs
Can I use a different cut of steak for this recipe?
Absolutely! While NY Strip is ideal for its balance of tenderness and flavor, ribeye or filet mignon also work wonderfully if you prefer a fattier or more tender cut. Just adjust cooking times accordingly.
What if I don’t have brandy or cognac?
No worries—brandy or cognac adds smokiness and depth, but you can substitute with a good-quality bourbon or even a splash of dry white wine. Just keep in mind the flavor profile will shift slightly.
How do I get the peppercorns to stick to the steak?
Start by patting the steak dry, then sprinkle kosher salt generously. Pressing the cracked peppercorns firmly into the surface with your fingers or the back of a spoon is the secret. A slight amount of moisture from the steak helps the pepper adhere better.
Is this recipe suitable for beginners?
Definitely! The Steak au Poivre Recipe relies on straightforward techniques like searing and oven roasting, and the sauce is made in one pan. With clear steps, even a novice cook can create a restaurant-worthy meal.
Can I make the sauce dairy-free?
Yes. To keep the creaminess while avoiding dairy, try coconut cream or cashew cream as replacements. The sauce’s peppery flavor will still shine, though the texture and taste may differ slightly.
Final Thoughts
There is something truly special about serving up a steak that feels lavish yet approachable, and this Steak au Poivre Recipe hits that sweet spot beautifully. Whether it’s a weeknight treat or a celebration, I can’t recommend it enough. Give it a try, and you just may find it becomes one of your favorite meals to share with friends and family.
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Steak au Poivre Recipe
- Prep Time: 10 minutes
- Cook Time: 15 minutes
- Total Time: 25 minutes
- Yield: 4 servings
- Category: Main Course
- Method: Baking
- Cuisine: French
Description
Steak au Poivre is a classic French dish featuring juicy NY Strip steaks crusted with cracked peppercorns, seared to perfection, and finished in the oven. The steaks are served with a rich, creamy peppercorn sauce made from brandy, demiglace, and green peppercorns, offering a perfect balance of bold and savory flavors in just 25 minutes.
Ingredients
Steak
- 2 NY Strip steaks, 1 to 1 1/4-inch thick (about 20 ounces each)
- Kosher salt, to taste
- 2 tablespoons coarsely cracked multi-colored or black peppercorns
- 1 tablespoon vegetable or other neutral oil
Sauce
- ¼ cup finely chopped shallots
- ½ cup brandy or cognac
- ½ cup demiglace (or rich beef or chicken stock)
- ½ cup heavy cream
- 1 tablespoon sherry vinegar
- 1 tablespoon drained jarred green peppercorns
- 2 tablespoons unsalted butter
Instructions
- Prepare the Oven and Pan: Preheat your oven to 400°F. Heat a large, heavy skillet, preferably cast iron, over high heat to get it very hot, which is essential for proper searing.
- Season the Steaks: Pat the steaks dry with paper towels or a clean dish towel. Season both sides generously with kosher salt. Coat each side evenly with the cracked peppercorns, pressing them gently into the meat so they adhere well, creating a flavorful crust.
- Sear the Steaks: Once the skillet is hot, add the vegetable oil. Place the steaks in the pan and sear until the bottom side develops a deep brown crust, about 4 minutes. Flip the steaks and sear the other side similarly to lock in juices and flavor.
- Finish Cooking in the Oven: Transfer the skillet with the steaks into the preheated oven. Bake for 5 to 7 minutes, or until the internal temperature reaches 125°F for medium-rare. Remove the skillet from the oven and transfer steaks to a cutting board to rest for at least 5 minutes, allowing juices to redistribute.
- Make the Sauce: Place the same skillet back on medium heat. Add the finely chopped shallots and cook them for about 2 minutes until softened, stirring occasionally. Carefully pour in the brandy or cognac and cook, allowing the alcohol to reduce by half over about 2 minutes. If flames arise, let them subside naturally for safety.
- Finish the Sauce: Add the demiglace (or substitute beef/chicken stock), heavy cream, and sherry vinegar to the skillet. Simmer the sauce, stirring frequently, for 3 to 5 minutes until it thickens. Stir in the drained green peppercorns and unsalted butter until the sauce becomes glossy and rich.
- Serve: Slice the rested steaks if desired, and serve immediately with the warm peppercorn-cream sauce generously spooned over the top for an elegant and flavorful presentation.
Notes
- For best results, use a cast iron skillet for even heat distribution and proper searing.
- Resting the steak is crucial to keep it juicy and tender.
- If you don’t have demiglace, use a rich beef or chicken stock for the sauce.
- Use caution when cooking with brandy or cognac, as it may ignite.
- If you prefer your steak more or less cooked, adjust oven time accordingly and use a meat thermometer.
