Steak Au Poivre with New York Strip Steak
- by Omaha Steaks
- Oct 15, 2020
This classic one-pan steak au poivre recipe with pan-seared New York strip will be your new favorite recipe. This gourmet, steakhouse-style dinner is ready in just 25 minutes making it perfect for a quick weeknight dinner. The rich, creamy cognac sauce pairs perfectly with the bold, beefy flavors of the New York strip steak.
What is steak au poivre?
Sometimes called peppercorn steak, steak au poivre is a French dish consisting of steak coated with coarsely ground black pepper, pan seared and served with a rich sauce made from brandy or cognac, Dijon mustard, butter, and heavy cream. Traditionally it is served with steakhouse fries or mashed potatoes for a complete steak dinner.
How to cook the perfect New York strip steak
New York strip is the perfect bold, beefy steak for this recipe. We recommend cooking the steak to medium-rare for the ideal eating experience. You can use our steak doneness guide and temperature chart or download the Omaha Steaks app with a built-in cooking time and cook to your desired doneness.
Pan searing a steak is a simple indoor cooking method. Make sure your skillet is pre-heated to medium-high heat and add vegetable oil or butter before adding the steak. Pan sear the 8 oz boneless New York Strip Steak for 4 minutes on each side or until the internal temperature is to your desired doneness. Then, remove the steak from the skillet and sit aside to rest to allow the juices to redistribute while you prepare the sauce.
Steak au poivre sauce
Prepare the steak au poivre sauce in the same skillet while the steak is resting. First, add the alcohol to the skillet off the heat. Then, return to medium heat and allow the alcohol to cook down until it is reduced by half. Then, stir in the rest of the ingredients and cook until thickened. Steak au poivre sauce takes just under 10 minutes to prepare, allowing your steak the ideal amount of resting time.
Steak Au Poivre
- 2 8 oz. Boneless New York Strips
- 2 tsp. kosher salt
- 2 T. coarsely ground black pepper
- 1 T. vegetable oil
- 2 T. butter divided
- 1 cup cream
- ⅓ cup brandy or cognac
- 1 T. Dijon mustard
- Season steak with salt and pepper. Press the seasoning into the meat to create an even coating.
- Heat the vegetable oil and 1 tablespoon of butter in a large skillet over medium-high heat until just smoking. Add the steak to the pan and sear for 4 minutes. Turn and sear the other side for another 4 minutes for medium-rare. Once cooked to desired doneness, transfer the steak to a cutting board to rest.
- Reduce the heat to medium and add the brandy or cognac to the skillet. Allow the alcohol to cook down for about 1 minute while stirring to scrape off any browned bits in the bottom of the pan. Once the alcohol has reduced by half, add the cream, Dijon mustard, and remaining tablespoon of butter and continue to cook until mixture begins to reduce and thicken, 5-7 minutes.
- If desired, slice steaks against the grain and serve topped with the finished sauce.
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