Steak au Poivre

Name: Steak au Poivre
Prep time: 15 min
Cook time: 20 min
Total time: 15 min
Yield: 1
Cuisine: French
Ingredients: 1 piece bone-in New York strip; 3 tbsp black peppercorns, coarsely crushed; 2 tsp kosher salt; 2 tbsp beef tallow or avocado oil; 0.33 cup cognac or brandy; 1 cup heavy cream; 1 tbsp unsalted butter, cold; 1 piece medium shallot, minced; 1 tbsp green peppercorns

15 mins prepServes 1

A classic French Steak au Poivre recipe featuring a bone-in New York strip seared to perfection and served with a rich, creamy peppercorn sauce.

1 servings

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Instructions

1. Heat a cast iron or stainless steel pan over medium heat.
2. Pat the steak dry, season with salt, and press into crushed peppercorns on both sides.
3. Add oil to the pan, then sear the steak for about 4-5 minutes per side. Sear the edges until browned. Cook to 120-125°F for medium-rare (final temp ~130-135°F). Remove from heat, tent with foil.
4. Pour off excess fat, then sauté shallots with a pinch of salt for 2-3 minutes. Remove pan from heat, carefully add cognac, then flambé by igniting with a long lighter. Once flames subside, return to heat and reduce for ~2 minutes.
5. Stir in cream, simmer until the sauce coats the back of a spoon (~2-3 minutes). Add green peppercorns if using. Remove from heat, whisk in butter, and season to taste.
6. Spoon some sauce onto the plate, place the steak on top, and pour the remaining sauce over.

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Steak au Poivre

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