Classic Steak Au Poivre is a timeless French dish featuring perfectly seared steaks coated in cracked peppercorns and finished with a rich Cognac cream sauce. It’s elegant yet simple, making it perfect for date nights, family dinners, or special celebrations. With just a handful of ingredients, you’ll create a meal that feels restaurant-worthy in your own kitchen.
Why You’ll Love This Classic Steak Au Poivre Recipe
This recipe combines the bold, spicy flavor of peppercorns with a luxurious creamy sauce for a truly unforgettable dining experience. It’s quick to prepare, uses simple ingredients, and offers flexibility to adapt to your taste. Whether you’re a seasoned cook or a beginner, this dish makes you feel like a chef.
Ingredients
- 2 New York Strip Steaks
- 2 tsp sea salt
- 2 tsp freshly cracked pepper (plus 1 Tbsp crushed peppercorns)
- 2 Tbsp extra virgin olive oil
- 1 large shallot, diced
- 4 garlic cloves, crushed
- 4 Tbsp unsalted butter, divided
- 4 sprigs fresh thyme, divided
- 1/3 cup Cognac
- 1/3 cup heavy cream
- Additional sea salt and thyme for garnish
Step-by-Step: How to Make Classic Steak Au Poivre
- Prepare the Steaks: Pat steaks dry with paper towels. Generously season with sea salt and cracked pepper, then rest at room temperature for 20 minutes.
- Prep the Aromatics: Dice shallot, crush garlic, portion butter, and crush the extra peppercorns.
- Sear the Steaks: Heat cast iron skillet over medium-high heat with olive oil. Sear steaks 3–4 minutes per side until a golden crust forms.
- Butter Baste: Lower heat, add garlic, 1 Tbsp butter, and thyme. Tilt the pan and spoon melted butter over steaks. Rest steaks on a cutting board for 10 minutes.
- Make the Sauce: In the same skillet, sauté shallots for 1 minute, add peppercorns and 1 Tbsp butter. Remove from heat, carefully add Cognac, then return to low heat and reduce by half.
- Finish the Sauce: Stir in cream and simmer until it thickens. Add any juices from resting steaks.
- Serve: Slice steaks against the grain and top with the creamy peppercorn sauce.
Helpful Tips
- Cognac Safety: Always remove the skillet from heat before adding Cognac to prevent flare-ups.
- Pan Choice: Cast iron provides the best sear, but any heavy-bottomed skillet works.
- Resting is Key: Resting steaks ensures maximum juiciness.
Substitutions and Variations
- Swap New York strip for ribeye, filet mignon, or sirloin.
- Replace Cognac with brandy or beef broth for an alcohol-free option.
- Add fresh herbs like rosemary or tarragon for extra depth.
- Use crème fraîche instead of heavy cream for a tangy twist.
Storage Instructions
Refrigerate leftovers in an airtight container for up to 3 days. Reheat gently over low heat to maintain tenderness and prevent the sauce from breaking.
Nutritional Information
Per Serving (approximate):
Calories: 640 | Protein: 42g | Fat: 48g | Carbohydrates: 4g | Sodium: 900mg
Serving Suggestions
Pair with creamy mashed potatoes, roasted vegetables, or a crisp green salad. Enjoy with a glass of Bordeaux or Pinot Noir and a slice of crusty French bread to soak up the sauce.
FAQs
Can I skip the Cognac? Yes, replace it with beef stock or brandy, though the flavor will be slightly different.
What if I don’t have a cast iron pan? Any heavy-bottomed pan will work, though cast iron creates the best sear.
Which cuts work best? New York strip is traditional, but ribeye, filet mignon, or sirloin are great options.
Conclusion
Whether it’s a romantic dinner or a luxurious weeknight treat, this Classic Steak Au Poivre never disappoints. The bold peppercorn crust and silky Cognac cream sauce make it a dish you’ll want to make again and again. Thank you for being part of our food-loving community—happy cooking!
Follow me on pinterest for free daily recipes
Print
Classic Steak Au Poivre Recipe
- Total Time: 35 minutes
- Yield: 2 servings 1x
Description
Classic Steak Au Poivre is a French steakhouse favorite featuring seared New York strip steaks coated in cracked peppercorns and finished with a luxurious Cognac cream sauce. Perfect for a romantic dinner or an elegant family meal.
Ingredients
2 New York Strip Steaks
2 tsp sea salt
2 tsp freshly cracked pepper (plus 1 Tbsp crushed peppercorns)
2 Tbsp extra virgin olive oil
1 large shallot, diced
4 garlic cloves, crushed
4 Tbsp unsalted butter, divided
4 sprigs fresh thyme, divided
1/3 cup Cognac
1/3 cup heavy cream
Additional sea salt and thyme for garnish
Instructions
- Prepare the Steaks: Pat steaks dry with paper towels. Generously season with sea salt and cracked pepper, then rest at room temperature for 20 minutes.
- Prep the Aromatics: Dice shallot, crush garlic, portion butter, and crush the extra peppercorns.
- Sear the Steaks: Heat cast iron skillet over medium-high heat with olive oil. Sear steaks 3–4 minutes per side until a golden crust forms.
- Butter Baste: Lower heat, add garlic, 1 Tbsp butter, and thyme. Tilt the pan and spoon melted butter over steaks. Rest steaks on a cutting board for 10 minutes.
- Make the Sauce: In the same skillet, sauté shallots for 1 minute, add peppercorns and 1 Tbsp butter. Remove from heat, carefully add Cognac, then return to low heat and reduce by half.
- Finish the Sauce: Stir in cream and simmer until it thickens. Add any juices from resting steaks.
- Serve: Slice steaks against the grain and top with the creamy peppercorn sauce.
Notes
Always remove the skillet from heat before adding Cognac to prevent flare-ups.
Cast iron gives the best sear, but a heavy-bottomed pan works too.
For a non-alcoholic version, replace Cognac with beef stock
- Prep Time: 15 minutes
- Cook Time: 20 minutes
Nutrition
- Serving Size: 1 steak with sauce
- Calories: 640
- Sugar: 1g
- Carbohydrates: 4g
- Protein: 42g