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
Scale
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.
