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Steak au poivre, a classic French dish featuring peppercorn-crusted NY strip steak, seared and butter-basted with herbs until juicy and golden. It’s covered in a silky Cognac cream sauce that’s rich, cozy, and unapologetically indulgent. When you want to bring the steakhouse home, this recipe will turn your kitchen into a little Parisian bistro.
This Steak au Poivre feels like one of those recipes that instantly makes dinner feel special without being fussy. I love the drama of pressing those cracked peppercorns into the steak and hearing that first sizzle when it hits the pan.
The creamy peppercorn sauce is my favorite part. It’s silky, bold from the Cognac and Dijon, and perfect for spooning over everything on the plate.
This recipe is rich but balanced, cozy but elevated – which is very much my cooking style. When I want steakhouse vibes without putting on real pants, this is my go to. And once you taste that peppery crust with the creamy sauce? Baby, you’ll make it again and again.
Steak Au Poivre Highlights
- 🥒 Prep Time: 20 mins
- 🥩 Cook Time: 30 mins
- 🕛Ready In: 50 mins
- 👥Serves: 2, perfect for date night
- 🔥 Cook Method: Sear, season, make the sauce!
- 🥣Flavor Profile: Bold, peppery, and rich
- ⭐Difficulty: Moderate
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Table of contents
Key Ingredients
(full list of ingredients can be found in the recipe card)
- New York Strip Steak has high fat content and a nice beefy flavor. It’s not traditional but it’s darn good! Get a steak that’s about 1.5 inches thick with good marbling and and a bright red color, firm texture, and even fat distribution throughout (thin white streaks of fat running through the meat, not just large chunks around the edges). That’s what keeps the steak juicy and flavorful when seared.
- Whole Black Peppercorns create the signature peppery crust.
- Fresh Thyme & Rosemary are used to butter baste the steak while cooking in the cast iron pan.
- High Smoke Point Oil (Avocado, Grapeseed, Olive Oil) helps create a golden-brown sear without burning.
- Shallots add subtle sweetness and light onion flavor to balance the peppercorns in the sauce.
- Cognac deglazes the pan and adds warm oaky/spiced flavor. It gives the cream sauce it’s rich steakhouse flavor.
- Heavy Cream thickens the sauce naturally and balances the heat from the peppercorns for a silky finish. Sometimes I use crème fraîche here too (it adds a nice tang – more on this in the recipe card).
- Beef Stock deepens savory flavor and creates a well-rounded, restaurant-style creamy pan sauce. You can also use beef broth here.
Substitutions
- Different cuts of beef: Filet mignon is the classic steak for steak au poivre, however, NY strip offers a beefier bite that compliments the au poivre sauce better (in my opinion). Ribeye is great for a richer option and sirloin or hanger steak are great for more accessible options.
- Mix in pink peppercorns as an added bonus and then finish with green peppercorns in brine for added flavor. Optional but such a flavor upgrade.
- If you don’t have a spine grinder, add the peppercorns to a ziploc/plastic bag and bang them with a rolling pin or meat mallet. You want coarse morsels, not uniform pieces.
- Brandy or Cognac? Cognac is more traditional and adds a slightly smoother, more refined flavor. Brandy is more accessible and still delivers that warm, rich flavor. Use whichever you have, both deglaze the pan beautifully and won’t overpower the sauce.
How To Make Steak Au Poivre
Prep: Pat steaks dry with a paper towel. Season steaks generously with salt, black pepper, and garlic powder. Then dry brine in the refrigerator for up to 24 hours. (optional, but highly recommended)
Step 1: Grind the peppercorns in a spice grinder or food processor.
Step 2: Coat the steaks. Add peppercorns to a shallow plate and press the pepper into the steak, ensuring that it adheres.
Step 3: Sear in a hot cast-iron skillet over medium-high heat for 3 minutes per side, then add fresh herbs and smashed garlic and butter baste the steak. Remove from the pan and place steak onto a place to rest while making the sauce. Cover with aluminum foil.
Step 4: Now the au poivre sauce. Saute shallots and garlic. Remove from heat and pour in Cognac and cook until almost fully evaporated.
Step 5: Finish the sauce. Then add heavy cream or creme fraiche and continue to cook until it’s thick enough to coat the back of a spoon. Finish with dijon mustard, lemon juice, and balsamic vinegar.
Step 6: Pour the peppercorn sauce on top of the rested steak and serve.
Tips For the Perfect Steak
- Dry Brine the steak for up to 24 hours before cooking. Dry brining seasons the steak all the way through, makes it more tender, and helps create a better crust when seared. Salt it ahead of time and let it sit in the fridge (uncovered, preferably on a wire rack). Here’s more on why dry brining your steak is superior!
- Let the steaks sit at room temperature for 30-45 minutes before cooking. This ensures the steaks cook evenly.
- Press the pepper into the steak firmly. This helps it adhere and form that signature crust without falling off in the pan.
- Get the pan smoking hot before cooking the steak. This is the secret to getting that perfectly browned crust.
- Rest the steak 5-10 minutes after cooking. This keeps the juices inside the meat instead of running all over your cutting board.
How To Serve
Steak au poivre pairs best with sides that soak up that creamy peppercorn sauce. Creamy mashed potatoes or crispy French fries are classic choices and feel very steakhouse-at-home. Buttery roasted potatoes or creamed spinach add cozy, indulgent energy that complements that juicy steak.
For something lighter, garlic green beans cut through the creaminess without stealing the show.
And don’t forget crusty bread, because that sauce is too good to leave behind!
Recipe FAQs
Yes! You can substitute with extra beef stock and a splash of Worcestershire sauce for complexity.
Steak au poivre is French for “pepper steak.” It’s a classic dish made with steak crusted in cracked peppercorns and finished with a creamy pan sauce, typically made with Cognac or brandy.
While Filet Mignon is the traditional choice, however, New York strip is exceptional for steak au poivre because it’s tender, flavorful, and has just enough marbling to stay juicy under that peppercorn crust. Ribeye is richer and more indulgent, while filet mignon is incredibly tender with a more delicate beef flavor. You can also use top sirloin, hanger steak, or even a well-trimmed strip loin if you want something slightly leaner but still full of flavor.
The most reliable way to know when your steak is done is to use a meat thermometer. For steak au poivre, aim for 125–130°F for medium-rare or 135°F for medium, remembering the temperature will rise a few degrees as it rests. If you don’t have a thermometer, press the center of the steal. It should feel soft and springy for medium-rare and slightly firmer for medium. Always let the steak rest 5–10 minutes before slicing so the juices redistribute and stay inside the meat.
Whole black peppercorns are traditional. You can also use mixed peppercorn blend for more complexity and add green peppercorns in brine to finish off the cream sauce.
More Steak Recipes
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Steak Au Poivre
Equipment
- Spice Grinder
- Wire Rack with Baking Sheet
- Cast Iron Skillet
Ingredients
- 2 New York Strip Steaks, (about 1.5 inch thickness)
- Kosher Salt, Black Pepper and Garlic Powder, (enough to generously coat the steak)
- 3 tbsp Whole Black Peppercorns
- 2 tbsp Olive Oil, (or any high smoke point oil)
- 2 tbsp Salted Butter
- 3 sprigs Fresh Thyme
- 3 sprigs Fresh Rosemary
- 2 cloves Garlic, (smashed)
Creamy Peppercorn Sauce
- 2 tbsp Salted Butter
- 1 Whole Shallot, (minced)
- 4 cloves Garlic, (minced)
- 1/2 cup Cognac, (or Brandy)
- 1 1/2 tsp Beef Bouillon Paste
- 3/4 cup Beef Stock
- 1/2 cup Heavy Cream, (or 1/3 cup creme fraiche)
- 2 tsp Dijon Mustard
- 1 tbsp Lemon Juice
- 2 tsp Balsamic Vinegar
Instructions
- Pat the steaks dry with a paper towel. Season both sides of the NY strips generously with kosher salt, black pepper, and garlic powder. (Optional: Place them uncovered on a wire rack or plate in the fridge overnight, up to 24 hours. This dries the surface and seasons the meat all the way through. If you have the time, this makes a HUGE difference, trust me!) 2 New York Strip Steaks Kosher Salt, Black Pepper and Garlic Powder
- Before cooking, allow the steak to come to room temperature, about 30-45 minutes.
- Add the whole peppercorns to a spice grinder or food processor and pulse just until crushed, not powdered. You want texture, not dust/uniform crumbs. 3 tbsp Whole Black Peppercorns
- Add the peppercorns to a shallow plate. Place the steak onto the plate and press the peppercorns firmly into all sides of the steaks. Make sure to really coat the steak well. You'll have some leftover peppercorns, save them. We're going to use it in the sauce.
- Heat a cast iron skillet over high heat until screaming hot. Add oil and sear steaks for 4 minutes per side, pressing gently to ensure full contact with the pan. This promotes even browning. 2 tbsp Olive Oil
- The last minute of cooking, add butter, fresh thyme and rosemary, and smashed garlic to the pan. Spoon butter and baste the steaks continuously for about 30 seconds, tilting the pan and spooning the butter over the top of the steak. Use a meat thermometer to cook until desired doneness (see notes). I like to cook to 125 degrees F, which gives me perfectly medium steak as the steak continues to cook when it's off of the heat. Be sure to remove from the pan 5 degrees under your desired level of doneness. 2 tbsp Salted Butter 3 sprigs Fresh Thyme 3 sprigs Fresh Rosemary 2 cloves Garlic
- Remove the steaks from the pan and place onto a plate. Cover with aluminum foil.
- Discard excess fat, leaving behind about 1–2 tablespoons of drippings. Lower heat to medium heat. Add butter to the pan, followed by the minced shallot. Cook for 1–2 minutes until soft and translucent, not browned. Then add minced garlic, crushed peppercorns, and beef bouillon. Cook for 30 seconds, just until fragrant. 2 tbsp Salted Butter 1 Whole Shallot 4 cloves Garlic 1 1/2 tsp Beef Bouillon Paste
- Remove the pan from heat and slowly pour in the Cognac. Return to the heat and simmer until it’s almost completely evaporated, about 3-5 minutes. Add beef stock. Simmer for 3–4 minutes, letting the sauce reduce slightly. 1/2 cup Cognac 3/4 cup Beef Stock
- Whisk in Dijon mustard, then lower the heat and stir in heavy cream (or crème fraîche). Let the sauce gently simmer until thick enough to coat the back of a spoon, about 7-10 minutes. Finish with lemon juice, balsamic vinegar, and taste. Adjust salt if needed. 2 tsp Dijon Mustard 1/2 cup Heavy Cream 1 tbsp Lemon Juice 2 tsp Balsamic Vinegar
Notes
- Let the steaks sit at room temperature for 30-45 minutes before cooking. This ensures the steaks cook evenly.
- Press the pepper into the steak firmly. This helps it adhere and form that signature crust without falling off in the pan.
- Get the pan smoking hot before cooking the steak. This is the secret to getting that perfectly browned crust.
- Rest the steak 5-10 minutes after cooking. This keeps the juices inside the meat instead of running all over your cutting board.
Steak Doneness Temps
- Rare: 120-125°F (cool red center)
- Medium Rare: 130-135°F (warm red center)
- Medium: 140-145°F (warm pink center)
- Medium Well: 150-155°F (slight pink)
- Well Done: 160°F+ (no pink)
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
