How do I know when my steak is done to my liking?

Using a meat thermometer is the most reliable way—125°F for medium-rare, 135°F for medium. Remember, steaks continue to cook as they rest, so pull them out just before your target temperature.

Can I use a different cut of steak?

Absolutely! Ribeye will give a richer result, while filet mignon offers supreme tenderness. Adjust your cook time based on thickness and preference.

What if I don’t have demiglace or brandy?

Don’t worry—rich beef or chicken stock stands in nicely for demiglace. As for brandy or cognac, a splash of whiskey or even red wine can substitute, or simply use more stock for an alcohol-free version.

Is it necessary to use green peppercorns in the sauce?

No, though they add a unique, gentle bite and pop of color. If you don’t have them, just stick with the cracked black pepper and the sauce will still be wonderfully flavorful.

Steak au Poivre Recipe

Name: Steak au Poivre Recipe
Prep time: 10 min
Cook time: 15 min
Total time: 25 min
Cuisine: French
Ingredients: 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; 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

A classic French bistro dish, Steak au Poivre is surprisingly simple to make at home and absolutely packed with bold, peppery flavor. This recipe will make you feel like you’ve pulled off something truly special, yet it’s entirely doable on a weeknight—even if you’re juggling work, family, or just a serious craving for steak. The New York strip is seared to a beautiful crust and finished with a creamy, brandy-infused peppercorn sauce that brings luxurious, restaurant-quality taste to your own table in less than 30 minutes.

Why You’ll Love This Recipe

Unbelievably Easy: You don’t have to be a chef—or even all that experienced in the kitchen—to pull off Steak au Poivre. The technique is straightforward, with simple steps and familiar ingredients.
Incredible Flavor Payoff: The combination of cracked peppercorns, rich steak, and a luscious cream sauce is magic, delivering bold and balanced flavors with minimal effort.
Perfect for Busy Nights: This dish comes together fast, making it ideal when you want something hearty and decadent without spending all evening at the stove.
Impressive Yet Accessible: It’s the kind of meal that feels special enough for a romantic dinner or a celebration, but simple enough to add to your regular rotation.

Ingredients You’ll Need

Let’s talk about what makes this dish sing—each ingredient is there for a reason, so don’t skip the essentials!

NY Strip Steaks: Choose steaks at least 1 inch thick for the perfect balance of a juicy interior and crispy exterior.
Kosher Salt: Essential for seasoning and bringing out the steak’s natural flavor.
Coarsely Cracked Peppercorns: The star of the show; use multi-colored or black peppercorns, crushed fresh for maximum punch and aroma.
Vegetable (Neutral) Oil: High-heat friendly, it helps sear the steak and create that glorious crust.
Shallots: Add a gentle sweetness and touch of complexity to the sauce.
Brandy or Cognac: For deglazing and creating that authentic French depth—don’t worry, most of the alcohol will cook off, leaving behind rich flavor.
Demiglace or Rich Stock: Intensifies the sauce’s savoriness; use beef or chicken stock if you don’t have demiglace.
Heavy Cream: Makes the sauce sumptuously smooth and luxurious.
Sherry Vinegar: A splash of acidity that brightens and balances out the sauce.
Jarred Green Peppercorns: Offer a milder, briny pop among the cracked black pepper.
Unsalted Butter: Finishes the sauce with silkiness and helps everything meld together.

Tip: Make sure your steaks are dry—pat them with paper towels before seasoning for the best crust!

Note: You’ll find the complete list of ingredients, along with their exact measurements, in the printable recipe card at the bottom of this post.

Variations

Steak au Poivre is delicious in its classic form, but it’s also open to a little interpretation:

Different Cuts: Try ribeye or filet mignon if you prefer. Just adjust the cooking time to your preferred doneness.
Alcohol-Free: Skip the cognac and use extra stock for a still-delicious (and kid-friendly) version.
Herbs: Fold in a little fresh thyme or tarragon for a hint of green freshness.
Mushroom Addition: Sauté a handful of sliced mushrooms with the shallots to amplify the sauce’s complexity.
Cream Swap: Crème fraîche or even a little sour cream can take the sauce in a new direction, giving it extra tang.

How to Make Steak au Poivre

Step 1: Prep and Season the Steaks

Pat the steaks completely dry with paper towels. This is key! Generously season with kosher salt on both sides. Press the coarsely cracked peppercorns evenly onto both surfaces—get a nice crust going, don’t be shy.

Step 2: Sear the Steaks

Heat a large, heavy skillet (cast iron is king here) on high until it’s almost smoking. Add the neutral oil, swirling to coat. Lay the steaks in and let them sear—no moving around—until a deep brown crust forms (about 4 minutes).

Step 3: Finish in the Oven

Flip the steaks, then move the skillet right into a preheated 400°F oven. Bake for 5 to 7 minutes, targeting 125°F internal temp for vibrant medium-rare. Rest the steaks on a board, loosely covered, while you make the sauce.

Step 4: Make the Creamy Peppercorn Sauce

With the pan (and all its glorious drippings) over medium heat, add the chopped shallots and stir until soft, about 2 minutes. Pour in the brandy or cognac, letting it sizzle and reduce by half—if it flares up, just let the flames subside, and carry on. Stir in demiglace or stock, cream, and sherry vinegar, and simmer for a few minutes until thickened. Add the green peppercorns and finish with butter, stirring until melted and glossy.

Step 5: Serve

Slice the steak if you like, or serve it whole, generously spooning the sauce over the top. Take a moment to admire your handiwork—this is dinner worth savoring.

Pro Tips for Making the Recipe

Let Steaks Regain Room Temperature: Take them out 20-30 minutes before cooking. They’ll cook more evenly and get a better sear.
Cracking Peppercorns: Use a mortar and pestle or crush them in a zip-top bag with a rolling pin; avoid pre-ground for best flavor and texture.
Pan Safety: When adding alcohol, always remove the pan from direct heat to avoid unexpected flares.
Don’t Rush Resting: Allowing the steak to rest ensures you lose less juice when slicing, for a more mouthwatering result.

How to Serve

Steak au Poivre deserves some thoughtful pairing to help the flavors shine:

Classic Sides: Serve with crispy pommes frites (French fries), buttery mashed potatoes, or simple roasted vegetables.
Fresh Greens: A peppery arugula or watercress salad with a lemony vinaigrette cuts through the richness of the sauce.
Bread: Don’t let any sauce go to waste—have a crusty baguette nearby for swiping up every last drop.
Wine Pairing: A bold red wine, like a Cabernet Sauvignon or Syrah, complements the deep flavors beautifully.

Presentation tip: Serve steak sliced, fanned on a plate, and drizzle the creamy sauce artistically—people eat with their eyes first!

Make Ahead and Storage

Storing Leftovers

Keep any leftover steak and sauce in separate airtight containers in the fridge—this helps maintain the quality of both. They’ll both keep well for up to 3 days.

Freezing

Steak itself can be frozen if needed, but the peppercorn sauce is best enjoyed fresh due to the cream content. If you must freeze, cool completely and store in a freezer-safe container for up to 1 month. Thaw in the fridge.

Reheating

Gently reheat steak slices in a low oven (covered with foil to prevent drying out). Sauce can be reheated in a small saucepan over low heat; add a splash of cream or stock if it needs loosening.

FAQs

How do I know when my steak is done to my liking?

Using a meat thermometer is the most reliable way—125°F for medium-rare, 135°F for medium. Remember, steaks continue to cook as they rest, so pull them out just before your target temperature.
Can I use a different cut of steak?

Absolutely! Ribeye will give a richer result, while filet mignon offers supreme tenderness. Adjust your cook time based on thickness and preference.
What if I don’t have demiglace or brandy?

Don’t worry—rich beef or chicken stock stands in nicely for demiglace. As for brandy or cognac, a splash of whiskey or even red wine can substitute, or simply use more stock for an alcohol-free version.
Is it necessary to use green peppercorns in the sauce?

No, though they add a unique, gentle bite and pop of color. If you don’t have them, just stick with the cracked black pepper and the sauce will still be wonderfully flavorful.

Final Thoughts

Don’t let Steak au Poivre’s fancy reputation keep you from making it at home—it’s genuinely simple, irresistibly delicious, and sure to make any meal feel like a special occasion. There’s something magical about the interaction between seared peppercorn crust, tender steak, and that silky, rich sauce. Give it a try—embrace the process, savor each bite, and make this a new go-to for moments when you want dinner to be a little extraordinary.