Description
This classic Steak au Poivre recipe features succulent NY Strip steaks coated with cracked peppercorns, seared to perfection, and finished in the oven to achieve a tender medium-rare center. The rich, creamy peppercorn sauce made with brandy, demiglace, shallots, and cream perfectly complements the bold flavors of the steak, making it a sophisticated yet approachable meal for any occasion.
Ingredients
Scale
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
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 (200°C). Heat a large, heavy skillet—preferably cast iron—over high heat to get it smoking hot and ready for searing.
- Season the Steaks: Pat the steaks dry thoroughly with paper towels or a clean dish towel to ensure a good sear. Season both sides generously with kosher salt. Evenly coat each side with the coarsely cracked peppercorns, pressing them gently into the meat so they adhere firmly.
- Sear the Steaks: Once the skillet is hot, add the neutral oil and swirl to coat. Place the steaks in the pan carefully and sear without moving for about 4 minutes until the bottom is deeply browned and crusted with peppercorns. Flip the steaks and sear the other side similarly.
- Finish Cooking in the Oven: Transfer the skillet with the steaks directly into the preheated oven. Bake for 5 to 7 minutes until an instant-read thermometer registers 125°F (52°C) in the center for medium-rare. Remove the skillet from the oven and transfer steaks to a cutting board. Let the steaks rest for at least 5 minutes to retain juices.
- Make the Sauce: Place the skillet back on medium heat on the stovetop with all the flavorful browned bits and juices. Add the finely chopped shallots and cook, stirring occasionally for about 2 minutes until they soften and become translucent.
- Deglaze and Reduce: Carefully pour in the brandy or cognac to deglaze the pan, scraping up any stuck bits. Allow the alcohol to cook off and reduce by half, about 2 minutes. If the liquid ignites briefly, let the flames subside naturally, which adds a lovely depth of flavor.
- Finish the Sauce: Stir in the demiglace (or beef/chicken stock), heavy cream, and sherry vinegar. Simmer the sauce gently, stirring frequently, for 3 to 5 minutes until it thickens slightly. Then stir in the drained green peppercorns and butter, whisking until the sauce becomes glossy, rich, and smooth.
- Serve: Slice the rested steaks if desired and arrange on plates. Spoon the warm peppercorn-cream sauce generously over the steaks and serve immediately, enjoying the perfect harmony of peppercorn heat and silky sauce richness.
Notes
- Use a heavy skillet such as cast iron for best searing results and even heat distribution.
- Resting the steaks after cooking is essential to let juices redistribute, ensuring a juicy steak.
- If you don’t have demiglace, substitute with a high-quality beef or chicken stock reduced to concentrate flavor.
- The sauce can be made ahead and gently reheated; add butter at the end for a fresh finish.
- Adjust peppercorn quantity based on your preferred spice level, but don’t skimp—they form the core flavor.
- Ensure your kitchen is well ventilated as flambéing the brandy might produce flames.
