{"id":"ef01632a-0cf4-4137-ab42-43b818297bbe","url":"https://recipestripper.com/recipes/ef01632a-0cf4-4137-ab42-43b818297bbe","source_url":"https://www.sipandfeast.com/steak-au-poivre/","title":"Steak au Poivre","description":"This restaurant-worthy steak au poivre combines peppercorn-crusted steak that's seared and smothered in a creamy cognac and peppercorn sauce. It's easy to make and always impressive.","servings":2,"servings_text":"2","prep_time":"PT5M","cook_time":"PT20M","total_time":"PT25M","image_url":"https://www.sipandfeast.com/wp-content/uploads/2023/12/steak-au-poivre-recipe-snippet-3.jpg","ingredients":[{"text":"2 12 ounces New York strip steaks (trimmed and removed from fridge 1 hour before)","item":"12 ounces New York strip steaks","quantity":2,"preparation":"trimmed and removed from fridge 1 hour before"},{"text":"3 tablespoons black peppercorns (coarsely crushed)","item":"black peppercorns","quantity":3,"unit":"tbsp","preparation":"coarsely crushed"},{"text":"2 teaspoons kosher salt","item":"kosher salt","quantity":2,"unit":"tsp"},{"text":"2 tablespoons neutral oil (avocado, vegetable, canola, etc.)","item":"neutral oil","quantity":2,"unit":"tbsp","preparation":"avocado, vegetable, canola, etc."},{"text":"1 medium shallot (minced)","item":"medium shallot","quantity":1,"preparation":"minced"},{"text":"1/3 cup cognac or brandy","item":"cognac or brandy","quantity":0.3333333333333333,"unit":"cup"},{"text":"1 cup heavy cream","item":"heavy cream","quantity":1,"unit":"cup"},{"text":"1 tablespoon unsalted butter (cold)","item":"unsalted butter","quantity":1,"unit":"tbsp","preparation":"cold"},{"text":"1 tablespoon green peppercorns (optional)","item":"green peppercorns","quantity":1,"unit":"tbsp","preparation":"optional"}],"instructions":[{"number":1,"text":"Heat a large stainless steel or cast iron pan to medium heat."},{"number":2,"text":"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."},{"number":3,"text":"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."},{"number":4,"text":"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."},{"number":5,"text":"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)."},{"number":6,"text":"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)."},{"number":7,"text":"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!"}],"date_published":"2026-10-29T23:42:16.011674+00:00","date_modified":"2026-10-30T04:20:28.054152+00:00"}