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

Description

Steak au Poivre is a classic French main course featuring New York Strip steaks coated in cracked peppercorns, seared to perfection, and finished with a rich, creamy peppercorn-brandy sauce. This restaurant-quality recipe balances robust flavors and luxurious texture, making it an impressive yet achievable dish for any home cook.

Ingredients

Units Scale

For the Steaks

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

For the Sauce

1/4 cup finely chopped shallots
1/2 cup brandy or cognac
1/2 cup demiglace (or rich beef or chicken stock)
1/2 cup heavy cream
1 tablespoon sherry vinegar
1 tablespoon drained jarred green peppercorns
2 tablespoons unsalted butter

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Instructions

Prepare the Oven and Pan: Preheat your oven to 400°F. Heat a large, heavy skillet, preferably cast iron, over high heat.
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 cracked peppercorns, pressing them gently into the meat so they adhere well.
Sear the Steaks: Once the skillet is hot, add the oil. Place the steaks in the pan and sear until the bottom is deeply browned, about 4 minutes. Flip the steaks to sear the other side.
Finish Cooking in the Oven: Transfer the skillet (with steaks) to the preheated oven. Bake for 5 to 7 minutes, until the center of the steaks registers 125°F for medium-rare. Remove from the oven and transfer the steaks to a cutting board. Let them rest for at least 5 minutes.
Make the Sauce: Place the skillet (with juices and browned bits) over medium heat. Add chopped shallots and cook for about 2 minutes until softened, stirring occasionally. Carefully pour in the brandy or cognac, cook and let the alcohol reduce by half (about 2 more minutes). If the liquid ignites, allow flames to subside naturally.
Finish the Sauce: Add the demiglace (or stock), heavy cream, and sherry vinegar. Simmer and reduce the sauce for 3 to 5 minutes, stirring often until thickened. Stir in green peppercorns and butter until the sauce is glossy and rich.
Serve: Slice the rested steaks, if desired, and serve with the warm peppercorn-cream sauce spooned generously over the top.

Notes

For the best flavor, let the steaks come to room temperature before cooking.
Use freshly cracked peppercorns for optimal aroma and heat.
If you do not have demiglace, substitute with a highly-reduced beef or chicken stock.
Take care when adding alcohol to the hot pan; stand back in case it flares.
Resting the steaks ensures juiciness and tenderness.

Nutrition

Serving Size: 1/2 steak with sauce (approx. 8 oz cooked)
Calories: 730
Sugar: 2g
Sodium: 650mg
Fat: 54g
Saturated Fat: 23g
Unsaturated Fat: 27g
Trans Fat: 1.8g
Carbohydrates: 4g
Fiber: 0.5g
Protein: 49g
Cholesterol: 195mg