Steak au Poivre
User Reviews
5
-
Prep Time
5 mins
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Cook Time
20 mins
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Total Time
25 mins
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Servings
2
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Calories
1044 kcal
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Course
Main Course
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Cuisine
French
Steak au Poivre
Description
The recipe begins by seasoning a New York Strip Steak with kosher salt, then pressing coarsely crushed black peppercorns onto both sides to create a thick crust. The steak is then seared in hot oil over medium heat, allowing the pepper crust to develop a distinct texture and flavor. Depending on thickness, the steak reaches medium-rare doneness either on the stovetop or finishing in the oven.
After resting, the pan is cleaned of excess fat, and minced shallots are softened in the pan with a pinch of salt. Cognac is added and reduced almost completely to concentrate its flavor. Finally, heavy cream enriches the pan sauce, creating a decadent accompaniment to the peppered steak. Adding cold butter at the end helps smooth and thicken the sauce.
Steak au Poivre is traditionally served immediately to highlight the crisp pepper crust and warm, creamy sauce. It pairs well with simple sides that can balance the richness, such as steamed vegetables or a light salad.
The notes suggest using an instant-read thermometer to monitor doneness and provide guidance for cooking thicker steaks by finishing them in a 350°F oven. This ensures precise cooking for varying steak sizes. Leftover steak au poivre is best eaten fresh rather than reheated.
Ingredients
- 2 ounces New York Strip Steaks trimmed and removed from fridge 1 hour before
- 3 tablespoons black peppercorns coarsely crushed
- 2 teaspoons kosher salt
- 2 tablespoons neutral oil avocado, vegetable, canola, etc.
- 1/3 cup cognac or brandy
- 1 cup heavy cream
- 1 tablespoon butter cold, unsalted
- 1 medium shallot minced
- 1 tablespoon green peppercorns optional
Instructions
- Heat a large stainless steel or cast iron pan to medium heat.
- Pat the steaks dry with paper towels and season with kosher salt. Place the crushed peppercorns on a plate and press the steaks into the peppercorns on both sides to form a crust.
- Add the vegetable oil to the hot pan and once shimmering add the steaks. Cook the steaks, undisturbed, for 4 minutes per side. If the steaks have a large amount of fat on their sides, stand them up with tongs and sear until browned.
- Cook the steaks until desired doneness (I prefer 120-125f initially which will allow carryover heat to bring steaks to medium-rare of 130-135f) then place the steaks on a cutting board and tent with foil. See notes below for extra thick steaks.
- Pour off the excess fat from the pan and add the shallot and a pinch of salt. Cook for 2-3 minutes or until soft. Remove the pan from the heat and add the cognac. Place the pan back on the heat and turn the heat to medium-high. Cook until the cognac is almost evaporated (~2 minutes).
- Add the cream to the pan and bring the sauce to a simmer and cook until the sauce coats the back of a spoon (~2-3 minutes).
- Add the green peppercorns (optional) and season the sauce with salt to taste. Turn off the heat and whisk in the butter. Place 1/4 of the sauce at the bottom of two separate plates. Plate the steaks and pour the remaining sauce on top of each steak. Enjoy!
Notes
- Use an instant-read thermometer to check that the steak reaches 130-135°F for medium-rare after resting.
- For very thick steaks (1 1/2 inches or more), finish cooking in a 350°F oven to reach desired doneness.
- Steak au Poivre is best enjoyed freshly cooked rather than as leftovers.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 1044 kcal
% Daily Value*
| Calories | 1044kcal | 52% |
| Carbohydrates | 1.7g | 1% |
| Protein | 60.7g | 121% |
| Fat | 81.2g | 125% |
| Saturated Fat | 37.2g | 186% |
| Cholesterol | 262mg | 87% |
| Sodium | 1567mg | 65% |
| Potassium | 47mg | 1% |
| Sugar | 0.1g | 0% |
| Calcium | 107mg | 11% |
| Iron | 4mg | 22% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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