Classic Steak Au Poivre
Classic Steak Au Poivre
Ingredients
For the Steak
- 4 New York strip steaks, about 1 1/4 inches thick
- 2 tablespoons black peppercorns, coarsely crushed
- 1 1/2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Peppercorn Sauce
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter, cold, cut into small pieces
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the steaks dry thoroughly with paper towels. Season both sides generously with kosher salt. Press the crushed black peppercorns firmly onto both sides of each steak, ensuring an even coating.
⏱️ 5 min
- 2
Heat the olive oil and 1 tablespoon of unsalted butter in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot skillet. Sear for 3 to 5 minutes per side for medium-rare, or adjust according to your desired doneness. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
⏱️ 10 min - 3
Remove the cooked steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for at least 5 minutes while you prepare the sauce. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min - 4
Return the skillet to medium heat. Add the minced shallot and cook, stirring frequently, until softened, about 1 to 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce by about half, about 2 minutes.
⏱️ 5 min - 5
Stir in the heavy cream and Dijon mustard. Bring the sauce to a gentle simmer and cook for 1 to 2 minutes, or until slightly thickened. Remove the skillet from the heat and whisk in the cold butter pieces, one at a time, until fully incorporated and the sauce is glossy. Taste and adjust seasoning if needed.
⏱️ 3 min
- 6
Slice the rested steaks against the grain into thick pieces or serve whole. Spoon the warm peppercorn sauce generously over the steaks. Garnish with fresh chopped parsley and serve immediately.
⏱️ 2 min
Kitchen Tools
Nutrition Facts (per serving)
Classic Steak Au Poivre
Ingredients
For the Steak
- 4 New York strip steaks, about 1 1/4 inches thick
- 2 tablespoons black peppercorns, coarsely crushed
- 1 1/2 teaspoons kosher salt
- 1 tablespoon olive oil
- 1 tablespoon unsalted butter
For the Peppercorn Sauce
- 1 shallot, minced
- 2 cloves garlic, minced
- 1/2 cup beef broth
- 1/2 cup heavy cream
- 1 teaspoon Dijon mustard
- 1 tablespoon unsalted butter, cold, cut into small pieces
- 2 tablespoons fresh parsley, chopped, for garnish
Instructions
- 1
Pat the steaks dry thoroughly with paper towels. Season both sides generously with kosher salt. Press the crushed black peppercorns firmly onto both sides of each steak, ensuring an even coating.
⏱️ 5 min - 2
Heat the olive oil and 1 tablespoon of unsalted butter in a large, heavy-bottomed skillet (preferably cast iron) over medium-high heat until shimmering. Carefully place the seasoned steaks in the hot skillet. Sear for 3 to 5 minutes per side for medium-rare, or adjust according to your desired doneness. Use a meat thermometer to check internal temperature (130-135°F for medium-rare).
⏱️ 10 min - 3
Remove the cooked steaks from the skillet and transfer them to a cutting board. Tent loosely with aluminum foil and let them rest for at least 5 minutes while you prepare the sauce. This allows the juices to redistribute, ensuring a tender steak.
⏱️ 5 min - 4
Return the skillet to medium heat. Add the minced shallot and cook, stirring frequently, until softened, about 1 to 2 minutes. Add the minced garlic and cook for another 30 seconds until fragrant. Pour in the beef broth, scraping up any browned bits from the bottom of the pan with a wooden spoon. Bring to a simmer and reduce by about half, about 2 minutes.
⏱️ 5 min - 5
Stir in the heavy cream and Dijon mustard. Bring the sauce to a gentle simmer and cook for 1 to 2 minutes, or until slightly thickened. Remove the skillet from the heat and whisk in the cold butter pieces, one at a time, until fully incorporated and the sauce is glossy. Taste and adjust seasoning if needed.
⏱️ 3 min - 6
Slice the rested steaks against the grain into thick pieces or serve whole. Spoon the warm peppercorn sauce generously over the steaks. Garnish with fresh chopped parsley and serve immediately.
⏱️ 2 min